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A serving of Greek chicken bake with a lemon wedge in a wooden bowl.
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5 from 1 vote

Greek Chicken Bake

By: Min Kwon | MJ and Hungryman
This Greek chicken orzo bake is an easy one-pot dinner made with tender chicken, vegetables, and a creamy tzatziki finish. Perfect for busy weeknights.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
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Equipment

Ingredients 

  • 1 1/2 pounds boneless, skinless chicken thighs, diced
  • 1 ½ cups orzo (270g)
  • 1/2 red onion, thinly sliced
  • 2 1/2 cups chicken broth
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • juice of 1 lemon
  • 1 red bell pepper, chopped (½-inch pieces)
  • 1 medium, zucchini thinly sliced
  • 1 cup favorite tzatziki sauce

Optional

  • chopped parsley, extra lemon juice, feta cheese, cucumber

Instructions 

  • Preheat oven to 375°F.
  • In a large casserole dish, add the orzo, diced chicken, and sliced red onion.
  • In a bowl, whisk together the broth, garlic, oregano, smoked paprika, and lemon juice. Pour over everything and give it a gentle stir to combine.
  • Scatter the red bell peppers on top (don’t mix—this helps them roast slightly instead of getting too soft).
  • Cover tightly (I like to use a baking mat instead of foil) and bake for 25–30 minutes, until the orzo is tender and most of the liquid is absorbed.
  • Remove from the oven, stir, then mix in the tzatziki sauce and zucchini.
  • Return to the oven uncovered and bake for another 10 minutes, until the zucchini is tender and everything is creamy and cozy.
  • Finish with fresh parsley and a squeeze of lemon juice before serving. You can set aside portion for your baby and add more tzatziki sauce, feta, olives...whatever you're in the mood for!

Notes

  • Cut chicken into even, bite-sized pieces
    This helps everything cook at the same rate so you don’t end up with dry pieces or undercooked spots.
  • Don’t skip stirring before the final bake
    Giving everything a good stir after the first bake ensures the orzo cooks evenly and doesn’t clump together.
  • Add zucchini at the end
    This keeps it tender with a slight bite instead of overly soft and mushy.
  • Stir in tzatziki off the heat (or right before the final bake)
    This keeps it creamy and prevents it from separating or becoming too watery.
  • Let it rest for 5 minutes before serving
    It will thicken slightly and become extra creamy as it sits. So worth the wait.

Nutrition

Calories: 524kcal | Carbohydrates: 51g | Protein: 46g | Fat: 15g | Fiber: 3g | Sugar: 5g | Vitamin A: 1252IU | Vitamin C: 40mg | Calcium: 111mg | Iron: 3mg
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