Description
This Greek Chicken Orzo Bake is a comforting, creamy casserole packed with tender chicken, spinach, juicy cherry tomatoes, and a flavorful blend of mozzarella and parmesan cheeses. The orzo pasta absorbs the rich chicken broth and cream, creating a luscious one-dish meal perfect for family dinners or meal prep. A simple lemon and oregano seasoning adds a fresh Mediterranean touch to this easy-to-make baked dish.
Ingredients
Scale
Chicken
- 2 large chicken breasts (about 3 cups cooked), diced
- 1 Tbsp olive oil
- Salt and pepper, to taste
Orzo Bake
- 3 cups chicken broth
- 1 cup heavy cream
- 16 oz orzo pasta, uncooked
- 3 cups baby spinach (about 3 handfuls)
- 2 cups cherry or grape tomatoes, halved
- 1½ cups shredded mozzarella cheese, divided
- ⅔ cup freshly grated parmesan cheese, divided
- 1 Tbsp fresh lemon juice
- ½ tsp dried oregano
Optional Garnishes
- Crumbled feta cheese
- Chopped fresh parsley
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Cook Chicken: If using raw chicken breasts, slice them in half lengthwise and season with salt and pepper. Heat olive oil in a skillet over medium heat and cook the chicken for about 4 minutes per side until fully cooked. Allow to cool slightly, then dice into bite-sized pieces. If you have pre-cooked or rotisserie chicken, you can skip this step and use that directly.
- Combine Ingredients: In the prepared casserole dish, mix together chicken broth, heavy cream, uncooked orzo, baby spinach, halved cherry tomatoes, half of the mozzarella cheese, half of the parmesan cheese, lemon juice, dried oregano, and salt and pepper to taste. Stir well until all ingredients are evenly combined.
- Add Chicken: Add the diced chicken to the mixture and stir again to coat everything evenly. Spread the mixture into an even layer in the casserole dish.
- Top with Cheese: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the casserole for a golden, cheesy crust.
- Bake: Place the casserole uncovered in the oven and bake for 40-45 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Rest and Serve: Remove from the oven and let the dish rest for 10 minutes to allow the sauce to thicken slightly. Stir gently before serving to combine.
- Garnish: Optionally, garnish with crumbled feta cheese or chopped fresh parsley for added flavor and color.
Notes
- You can use pre-cooked or rotisserie chicken to save time.
- Adjust the seasoning according to taste before baking.
- Letting the dish rest after baking helps the sauce thicken and enhances flavor.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but expect a slightly less creamy texture.
- This dish pairs well with a simple green salad or steamed vegetables.
Keywords: Greek chicken orzo bake, baked orzo casserole, creamy chicken pasta bake, spinach and tomato casserole, Mediterranean chicken bake