This Chicken and Orzo Bake is the perfect weeknight dinner or meal-prep recipe. It’s made in one dish, baked in the oven, is incredibly easy to make, AND it’s delicious and high in protein!
I’ve been on a high-protein dinner kick recently and have been experimenting a lot with different ways to make cooking dinner and meal-prepping quicker and easier.
This Chicken and Orzo Bake is my latest creation and I’m so excited to share it with you, because it came out even better than I expected.
It’s such an easy meal, you literally add all the ingredients to the casserole dish and bake, and what comes out of the oven after just thirty minutes is GLORIOUS! A refreshing, creamy, lemony, spinach and feta orzo topped with the juiciest chicken breast ever. Healthy dinners seriously don’t get better than this one.
I’ll have you know that this recipe is going to become one of my meal prep go-to’s.
This baked chicken and orzo is not just quick and easy to make, it’s also packed with nutrients and contains over 50 grams of protein per serving! It will fill you up and keep you satisfied for hours!
This chicken orzo can be enjoyed hot or cold, making it not just perfect for a quick dinner, but also for a high-protein meal-prep lunch.
I hope you enjoy it!
Why you’ll love this Chicken and Orzo Bake
- It’s ready in just over 30 minutes.
- It’s incredibly easy to make – just dump the ingredients in a casserole dish and bake!
- It’s packed with nutrients and protein – 50g of protein per serving!
- It’s great for a week-night dinner.
- It’s perfect for a meal-prep dinner or lunch.
- It’s so delicious!
- It’s good for your soul and your body.
What Makes This Chicken and Orzo Bake Healthy?
This recipe isn’t just delicious—it’s packed with wholesome, nourishing ingredients that support a balanced lifestyle. Here’s why it’s a healthy choice:
- High in Protein (50g per serving): Chicken breast is a lean, protein-rich option that helps build and repair muscles, keeps you feeling full longer, and stabilizes blood sugar levels. Feta cheese and chicken broth add an extra boost of protein.
- Rich in Vitamins and Minerals: Spinach provides essential micronutrients like iron, calcium, and vitamin K, which are crucial for bone health, energy levels, and immune function. Tomatoes add antioxidants, including vitamin C and lycopene, which support heart health and skin vitality.
- Balanced Macros: This dish offers a satisfying balance of protein, healthy fats (from feta cheese), and complex carbohydrates (from orzo). This combination provides long-lasting energy and helps curb cravings.
- Lower in Fat: Using chicken breast instead of chicken thighs keeps the dish lower in fat while still being juicy and flavorful.
- Gut-Friendly Ingredients: Garlic and lemon juice not only add flavor but also support digestion and gut health.
- No Added Sugars or Processed Ingredients: The recipe uses fresh, whole-food ingredients with no hidden sugars or processed additives, making it a clean and nourishing option.
Ingredients Needed
These are the ingredients you’ll need to make this Chicken and Orzo Bake. You can find the exact measurements in the recipe card at the bottom of this page.
- Chicken Breast Fillets: I like to use chicken breast fillets because they are lean, lower in fat, and higher in protein. Feel free to use chicken thigh fillets if you prefer. I like to season my chicken breast with cajun spice (or sometimes paprika), garlic granules, and salt.
- Orzo: Also known as Risoni. Orzo is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but you can also use whole-grain orzo. This recipe won’t work with a different pasta shape as you’ll need a lot more liquid to cook.
- Chicken Stock: The orzo cooks in the chicken stock, adding a delicious flavor. You can also use Chicken Broth or Bone Broth to add even more protein. I opt for a chicken stock cube mixed into hot water. You could use vegetable or beef stock too.
- Garlic: I use shop-bought minced garlic for ease, but you can use fresh if you prefer.
- Lemon Juice: Adds a delicious fresh flavor that goes beautifully with the feta.
- Tomatoes: For an extra boost of health, the tomatoes add volume to the dish as well as a touch of sweetness. It also serves as one of your 5-a-day. You can skip this if you want, or even use sundried tomatoes.
- Spinach: To add essential micronutrients to the dish. Basil would also be delicious!
- Feta: Adds an incredibly delicious flavor to the orzo. It also adds protein and healthy fats to the chicken and orzo bake.
Ingredient Substitutions
Want to adapt the recipe to fit your dietary needs or preferences? Here are some easy swaps:
- Chicken Breast Fillets: You can use boneless, skinless chicken thighs for a juicier option. For a vegetarian version, substitute with firm tofu or chickpeas for a plant-based protein boost.
- Orzo: Swap regular orzo with whole wheat orzo for extra fiber. Use gluten-free orzo or arborio rice to keep the dish gluten-free. (Adjust liquid amounts slightly if using rice.)
- Chicken Stock: Vegetable stock works perfectly for a vegetarian option. Use bone broth to increase protein and collagen content.
- Feta Cheese: You can also use goat’s cheese or ricotta. Goat cheese adds a creamy, tangy twist. Use dairy-free feta to make the recipe dairy-free while keeping the same texture and saltiness.
- Spinach: You can swap fresh spinach for chopped kale or Swiss chard—just remove tough stems. If using frozen spinach, thaw and drain it well before adding to avoid excess liquid.
- Tomatoes: You can use chopped sundried tomatoes for a richer, more intense flavor. Or you could use Bell peppers to add a sweet, crunchy twist and extra vitamin C.
Equipment Needed:
- Chopping Board: To chop the tomatoes and spinach on. Use a plastic chopping board or plate when seasoning the chicken.
- Casserole Dish: If you have one with a lid – great! If not, you can use some aluminum foil to cover the casserole dish.
How to make Chicken and Orzo Bake
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Start by preheating your oven to 350℉/180℃/160℃ fan. Season your chicken on both sides – I like to use cajun spice or paprika, garlic granules, and salt. Slice your cherry tomatoes in half, and finely chop your spinach and garlic (if not using shop-bought minced garlic).
Step Two:
Add your uncooked orzo, chicken stock, or broth, minced garlic, lemon juice, sliced tomatoes and chopped spinach to your casserole dish. Mix well.
Step Three:
Add your feta to the middle of the dish (or you can crumble it into the orzo), and position the seasoned chicken breasts around the edges.
Step Four:
Cover with a lid or aluminum foil and bake for 10 minutes. This heats up the ingredients faster and starts to steam the chicken.
Step Five:
Remove the lid or foil and bake for another 20 minutes or until the chicken is cooked through.
Step Six:
Remove the chicken from the dish and slice.
Step Seven:
Mash the feta and mix it into the orzo.
Step Eight:
Serve the sliced chicken on top of the orzo.
Tips and Notes
- Season Generously: For the most flavorful chicken, season both sides well with your favorite spices. Cajun spice adds a kick, but paprika, Italian herbs, or lemon pepper work beautifully too.
- Check for Doneness: Ensure the chicken is fully cooked by checking that the internal temperature reaches 165℉ (75℃). If you don’t have a thermometer, slice the thickest part to check for clear juices.
- Prevent Dry Chicken: Covering the dish for the first 10 minutes helps steam the chicken and keeps it juicy. Avoid overcooking by removing the dish from the oven as soon as the chicken is done.
- Customize the Veggies: Feel free to add other quick-cooking vegetables like zucchini, bell peppers, or mushrooms for extra nutrients and flavor.
- Make it Creamier: For an extra creamy orzo, stir in a tablespoon of Greek yogurt or cream cheese after baking.
- Meal Prep Friendly: This dish is perfect for meal prep. Portion into containers for easy, protein-packed lunches that taste great hot or cold.
How to store leftover Baked Chicken and Orzo:
Refrigeration: Allow the chicken and orzo bake to cool completely before storing. Transfer leftovers to an airtight container and refrigerate for up to 4 days.
Freezing: This dish freezes well! For best results let the bake cool completely, portion into airtight, freezer-safe containers, and freeze for up to 3 months. Tip: Freeze in individual portions for quick, easy meals.
Reheating:
- From the fridge: Microwave individual servings for 1-2 minutes or until heated through. For larger portions, reheat in the oven at 160℃ (320℉) for 10-15 minutes, covering with foil to prevent drying.
- From the freezer: Thaw overnight in the refrigerator before reheating as above. If reheating from frozen, bake at 160℃ (320℉) for 30-35 minutes, adding a splash of broth if needed to keep the orzo creamy.
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes! You can assemble the dish up to 24 hours in advance and store it covered in the fridge. When ready to bake, let it sit at room temperature for 10 minutes, then follow the baking instructions.
Can I use a different pasta shape instead of orzo?
Orzo works best because it cooks evenly with the liquid in the casserole. If you substitute with another pasta shape (like small shells or ditalini), you may need to adjust the liquid and cooking time.
How do I make this dish gluten-free?
Use gluten-free orzo or a short gluten-free pasta. Check the liquid ratio as some gluten-free pastas absorb more moisture.
What can I use instead of feta?
You can substitute feta with Goat cheese for a tangy, creamy texture, Ricotta for a milder, creamier option, or dairy-free feta for a vegan or dairy-free version.
Can I use frozen spinach?
Absolutely! Just thaw and squeeze out any excess moisture before adding it to the dish to avoid watering down the bake.
What if my orzo is too dry after baking?
If the orzo looks dry, stir in a splash of warm chicken stock or broth after baking to loosen it up.
How can I tell when the chicken is cooked?
Use a meat thermometer—the chicken is done when it reaches an internal temperature of 165℉ (75℃). Alternatively, cut into the thickest part; it should be opaque, and the juices should run clear.
Can I make this recipe dairy-free?
Yes! Use dairy-free feta or omit the cheese entirely. You can also stir in a spoonful of dairy-free cream cheese after baking for added creaminess.
How long does this dish last?
In the fridge, store in an airtight container for up to 4 days. In the freezer, freeze for up to 3 months in portioned, airtight containers.
Can I add more vegetables?
Definitely! This dish is versatile—try adding zucchini, bell peppers, mushrooms, or even artichokes for more flavor and nutrients.
more quick and easy dinner recipes for you:
- One-Pot Butter Chicken Pasta (ready in 30 minutes!)
- Asian Chicken Slaw with Honey Peanut Dressing
- The Easiest Shrimp and Chicken Fried Rice
- 20 minute Chicken and Chorizo Orzo – made in one pan!
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Chicken and Orzo Bake
Equipment
Ingredients
- 650 g Chicken Breast Fillets (4 chicken breasts – 1.5 lbs)
- 300 g Orzo, uncooked (1.5 cups)
- 600 ml Chicken Stock or Broth (2.5 cups)
- 1 tbsp Minced Garlic
- 2 tbsp Lemon Juice
- 250 g Cherry Tomatoes (1.5 cups)
- 200 g Baby Spinach (7 cups)
- 100 g Feta (½ cup)
Instructions
- Preheat your oven to 350℉/180℃/160℃ fan.
- Season your chicken breasts (I use cajun spice, garlic granules, and salt). Slice your tomatoes in half and finely chop your spinach.
- Add uncooked orzo, chicken stock or broth, minced garlic, lemon juice, tomatoes, and spinach to your casserole dish. Stir to combine.
- Add your feta in the middle of the dish, and your chicken breasts around the edges.
- Cover with a lid or foil and bake for 10 minutes. Remove the lid and bake for another 20 minutes or until the chicken has cooked through.
- Remove the chicken breasts and slice.
- Mash the feta and stir into the orzo.
- Serve the sliced chicken on top of the spinach and feta orzo.
Video
Notes
- For extra flavor, marinate the chicken in your favorite spices for 30 minutes before baking.
- Use gluten-free orzo to make this dish gluten-free.
- If the orzo looks dry after baking, stir in a splash of warm chicken stock.
- Swap feta with goat cheese or a dairy-free alternative if needed.
- Leftovers can be enjoyed hot or cold—perfect for meal prep!
Nutrition
Let me know in the comments below if you make this Chicken and Orzo Bake!
