Spoon Simple
Greek Lemon-Dill Chicken and Orzo Bake
Tender chicken pieces baked with orzo pasta in a savory lemon-dill broth, finished with crumbled feta cheese for a complete and satisfying one-dish Mediterranean meal. Easy cleanup and a family favorite.
Prep 15 min
Cook 30 min
Total 45 min
Serves 4
Ingredients
Step 1 — For the Bake
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1.5 cups orzo pasta, uncooked
- 1 cup chicken broth
- 1 cup water
- 1/4 cup fresh dill, chopped
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese
Step 2 — For Garnish (Optional)
- Extra fresh dill
- Lemon wedges
Instructions
- 1
Preheat Oven and Prepare Chicken
Preheat oven to 375°F (190°C). In a bowl, toss the chicken pieces with olive oil, oregano, garlic powder, salt, and pepper.
- 2
Combine Ingredients
In a 9x13 inch baking dish, combine the uncooked orzo, chicken broth, water, chopped fresh dill, and lemon juice. Stir well.
- 3
Add Chicken
Arrange the seasoned chicken pieces evenly over the orzo mixture. Ensure the orzo is mostly submerged in the liquid.
- 4
Bake
Cover the baking dish tightly with foil. Bake for 25 minutes. Remove the foil, stir the mixture gently, and sprinkle the crumbled feta cheese over the top.
- 5
Finish Baking
Bake uncovered for another 5-7 minutes, or until the orzo is tender, most of the liquid is absorbed, and the feta is lightly golden. Let stand for 5 minutes before serving.
- 6
Serve
Garnish with extra fresh dill and lemon wedges if desired. Serve hot.
Nutrition per serving: 530 cal · 38g protein · 45g carbs · 20g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
