Baked Chicken and Orzo is a Mediterranean-inspired casserole that combines tender chicken, fresh vegetables, and a creamy oregano sauce.
When it comes to weeknight dinners, simplicity and flavor are of utmost importance and this chicken casserole will not disappoint.
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Baked Chicken Orzo
All of the ingredients bake together in the oven for a complete dinner that’s as satisfying as it is flavorful.
This chicken and orzo casserole is a delightful combination of textures and flavors and the best part is that it cooks on its own in the oven
Pieces of tender, juicy chicken, creamy orzo pasta; briny Kalamata olives; and fresh vegetables fill every forkful.
Chicken broth and a creamy herb cheese infuse every bite with rich, savory flavors.
The kalamata olives have a flavor that contrasts beautifully with the other ingredients.
The orzo pasta soaks up the savory chicken broth for a tasty pasta dinner recipe.
I added half of the tomatoes at the beginning of the cooking time so they break down and add bits of sauciness and then added the remaining tomatoes at the end so they just soften a bit and add texture and fresh flavor.
The oregano elevates the flavor profile, adding a refreshing Mediterranean twist.
Baked Chicken and Orzo brings many flavors of the Mediterranean to your dinner table.
Add a tossed salad and dinner is ready!
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How to make creamy chicken orzo
This is a quick overview of how to make this baked chicken with orzo recipe. Scroll down for the full recipe instructions and ingredient amounts in the recipe card below
- Step 1: Combine the broth, onion, garlic, oregano, kosher salt and pepper in a medium saucepot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 minutes letting the onion and garlic begin to soften.
- Step 2: Meanwhile, combine the chicken pieces, dry orzo pasta, 1 cup tomatoes, olives and capers in the prepared baking dish.
- Step 3: Pour the hot broth mixture into the baking dish and stir to combine. Cover and bake for 45 minutes.
- Step 4: Uncover, stir in the arugula, Boursin and remaining 1 cup tomatoes and return to the oven, uncovered, for an additional 5 minutes until heated through
Hint: You can add all of the tomatoes at the beginning of the cooking time, however, they do cook down and lose their shape and this is why I add the remaining half of the tomatoes at the end.
Expert recipe tips
- Even Cooking - Cut the chicken pieces into bite size pieces that are the same size or pound for uniform cooking.
- Cover the Casserole – Covering the casserole dish with aluminum foil helps to keep the heat in and cook the ingredients evenly
- Creamy Sauce - Add a splash of heavy cream after baking for a creamier sauce
- Fresh Parsley - Sprinkle with chopped fresh parsley for a fresh herby finish
Substitutions
- Chicken – Swap out boneless chicken breasts for boneless skinless chicken thighs for a deeper richer flavor
- Orzo - Substitutes for orzo include rice, quinoa, or pearl couscous for a different texture. You can also use a short-cut pasta but you may need to adjust the cooking time
- Dried Oregano - Replace the dried oregano with dried basil or dried Italian seasoning
- Cherry Tomatoes – Grape tomatoes are a good substitution for cherry tomatoes
- Baby Arugula – Baby spinach or baby kale can replace the baby arugula
- Chicken Broth - Chicken stock can be substituted for chicken broth
Variations
- Cheese - Sprinkle with crumbled feta before serving for an extra creamy, tangy finish.
- Vegetables - Add artichoke hearts and sun-dried tomatoes for extra flavor and texture
- Spicy - Add a pinch of red pepper flakes for a hint of heat and spice
Equipment
- Large baking dish (3-quart)
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cups
- Glass measuring cup
Storage and Reheating
- Storage - Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing - This recipe freezes well. Store leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating - Reheat chicken and orzo, covered, in the oven at 350° until heated through, or microwave until heated through, stirring before serving.
- As always, I recommend checking out more guidelines at USDA.gov.
Ingredients
Ingredients for chicken orzo bake
- Boneless Chicken Breast - A lean protein with a tender texture
- Orzo - A rice-shaped pasta that becomes deliciously creamy as it bakes
- Chicken Broth - Acts as the cooking liquid for the orzo
- Garlic - Adds aromatic depth and a hint of warm savory notes
- Onion - Provides a sweet, caramelized base that enhances the recipe’s complexity.
- Kalamata Olives – These olives deliver a burst of briny, salty goodness
- Capers – Capers add salty and vinegary notes
- Baby Arugula - Adds color, nutrition and a slight peppery flavor
- Cherry Tomatoes - Bursting with sweetness and acidity, the cherry tomatoes complement the richness of the chicken and orzo.
- Oregano - A classic Mediterranean herb that adds earthy, fragrant notes.
- Kosher Salt – Salt brightens and elevates all the flavors
- Pepper – Provides a mild kick and enhances the overall seasoning
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What to serve with
These are my favorite dishes to serve with baked chicken orzo casserole:
Baked Chicken and Orzo Recipe
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Equipment
Ingredients
- 2 cups chicken broth
- 2 cloves garlic minced
- 1 small onion chopped, about 1/2 cup
- 1 teaspoon dried oregano
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
- 1 pound boneless chicken breasts cut into bite size pieces
- 11/2 cups uncooked orzo pasta
- 2 cups cherry tomatoes halved and divided
- 1/4 cup pitted Kalamata olives halved
- 2 Tablespoons capers drained
- 3 cups baby arugula
- ½ cup Boursin cheese
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Instructions
- Preheat your oven to 350F. Spray a 3-quart baking dish with cooking spray.
- Combine the broth, onion, garlic, oregano, kosher salt and pepper in a medium saucepot. Bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 minutes letting the onion and garlic begin to soften.
- Meanwhile, combine the chicken pieces, orzo, 1 cup tomatoes, olives and capers in the prepared baking dish.
- Pour the hot broth mixture into the baking dish and stir to combine.
- Cover and bake for 45 minutes.
- Uncover, stir in the arugula, Boursin and remaining 1 cup tomatoes and return to the oven, uncovered, for an additional 5 minutes until heated through.
I had fun creating this recipe for you! I love developing recipes that make life easier in the kitchen and this one sure does because it bakes in the oven giving you free time to do other things. Perfect on a busy weeknight. Enjoy!
I love having orzo and this recipe looks like a great one to try as I always have orzo in my pantry and I love that this goes in the oven
Hi Kari, I hope you enjoy this recipe! And yes, the beauty of it is that it bakes in the oven so getting dinner ready is easy peasy! Enjoy!