Name: Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Greek
Ingredients: 2 cups orzo, uncooked; 1 lb. cooked chicken, shredded (about 4 cups, roughly 3 chicken breasts or 6 chicken thighs); 5 cups chicken broth, or water; 1 red onion, diced; 4 cloves garlic, minced; 1/2 cup sundried tomatoes, packed, diced; 2 cups baby spinach, roughly chopped; 1/4 cup kalamata olives, pitted and sliced (optional); 1 cup feta cheese, crumbled, plus more to serve; 1 teaspoon dried oregano; 1 teaspoon salt; 1 lemon, juiced and zested; Fresh parsley, to serve; 2 tablespoons olive oil

Jump to Recipe· 4.4 from 9 reviews

If you’re craving a warm, comforting dish with a vibrant Mediterranean flair, then you are going to absolutely love this Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe. It’s an irresistibly flavorful casserole that combines tender shredded chicken, nutty orzo pasta, tangy sun-dried tomatoes, creamy feta, and a touch of lemony brightness—all baked into a harmonious, soul-satisfying meal. This recipe brings together simple ingredients that create layers of color, texture, and taste, perfect for busy weeknights or sharing with friends and family.

Ingredients You’ll Need

The image shows eight separate white bowls and containers with different ingredients on a white marbled surface. Starting from the top left, a white bowl is filled with dry orzo pasta, light beige in color, with a smooth texture. Next to it on the right is a clear glass measuring cup with yellow chicken broth, smooth and liquid-like. Below the orzo bowl is a small white bowl containing pink salt and green dried herbs side by side. Moving downwards, there are three whole garlic cloves with a pale yellow skin next to a whole purple-red onion. Below them is a small white bowl filled with dark red sun-dried tomatoes that have a wrinkled surface. To the right, a clean whole yellow lemon sits on the marble. Below the lemon and onion, a medium white bowl has fresh dark green spinach leaves with smooth and slightly glossy surfaces. At the bottom left is a small white bowl filled with white crumbly cheese, and next to this is a gray bowl filled with cooked shredded chicken, pale beige with moist texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, quality ingredients is the first step to making this Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe truly shine. Each component adds its own magic—from the juicy chicken to the aromatic garlic, from the salty feta to the slightly chewy sun-dried tomatoes—resulting in a dish that’s as beautiful as it is delicious.

Orzo, 2 cups, uncooked: This small pasta cooks quickly and absorbs flavor wonderfully, giving the casserole a lovely creamy base.
Cooked chicken, 1 lb shredded: Using tender shredded chicken makes the dish hearty and protein-packed while blending effortlessly with other ingredients.
Olive oil, 2 tablespoons: A good quality olive oil adds richness and helps develop beautiful caramelization in the onions.
Red onion, diced: Adds a mild sweetness and a bit of bite that balances the creamy and tangy elements perfectly.
Garlic, 4 cloves minced: Garlic brings warmth and depth of flavor, elevating every bite.
Sun-dried tomatoes, 1/2 cup diced: These provide a sweet, slightly chewy burst of concentrated tomato flavor that’s utterly addictive.
Baby spinach, 2 cups roughly chopped: Fresh greens add color, nutrients, and a subtle earthiness to lighten the dish.
Feta cheese, 1 cup crumbled, plus extra to serve: The salty, tangy feta adds creaminess and classic Greek character throughout the casserole.
Kalamata olives, 1/4 cup sliced (optional): These briny olives introduce a punchy, slightly smoky note for those who love bold flavors.
Dried oregano, 1 teaspoon: A staple herb in Greek cooking, oregano imparts an aromatic, slightly peppery essence.
Salt, 1 teaspoon: Enhances all other flavors without overpowering the dish.
Lemon, juice and zest of 1: Lemon adds fresh brightness, cutting through the richness for a perfectly balanced bite.
Chicken broth, 5 cups (or water): This ensures the orzo cooks perfectly while infusing the casserole with savory depth.
Fresh parsley, to serve: A sprinkle of parsley at the end gives a fresh, herbaceous finish and vibrant color.

How to Make Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe

Step 1: Prepare Your Chicken and Preheat Oven

Start by preheating your oven to 400°F. If you’re not starting with pre-cooked chicken, bake your chicken breasts or thighs for about 25 minutes until cooked through. Using two forks, shred the chicken into bite-sized pieces—this shredded texture helps the meat blend seamlessly with the orzo and veggies.

Step 2: Sauté Onions in the Baking Dish

Place the diced red onion in your 9 x 13-inch baking dish, drizzle with olive oil, and toss so every piece is coated. Pop the dish into the oven for 5 minutes to soften the onions and bring out their natural sweetness. This step adds a subtle caramelized flavor that deepens the overall taste.

Step 3: Combine Key Ingredients in the Dish

Once the onions are softened, add your orzo, minced garlic, diced sun-dried tomatoes, chopped spinach, optional kalamata olives, oregano, a bit more olive oil, and salt. Stir everything carefully to combine—the colors and aromas at this stage make it clear this bake is going to be something special.

Step 4: Add Chicken, Feta, and Lemon

Next, fold in your shredded chicken, crumbled feta, lemon juice, and lemon zest. This blend creates the wonderful balance of creaminess, tang, and freshness that defines this Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe.

Step 5: Pour in Broth and Start Baking

Pour the chicken broth over the ingredients, making sure the orzo and veggies are mostly submerged in the liquid. Cover the dish tightly with aluminum foil and bake for 15 minutes. This steaming phase helps the orzo cook evenly and soaks up all those delightful flavors.

Step 6: Finish Baking Uncovered

Remove the foil, give everything a gentle stir, then return the baking dish to the oven uncovered for another 15 to 20 minutes. This allows the orzo to cook through completely and most of the liquid to absorb, resulting in a rich, creamy texture with a slightly golden top.

Step 7: Let It Rest Before Serving

Once out of the oven, let the casserole rest for 5 minutes. This brief pause helps everything set perfectly. Before serving, sprinkle with a little extra feta and freshly chopped parsley to boost the flavor and add a beautiful finishing touch.

How to Serve Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe

A white baking dish filled with a layered casserole showing a mix of shredded light-colored chicken pieces, chopped red bell peppers, small pasta shapes, and leafy greens all mixed together. The top layer has white cheese crumbs sprinkled with green parsley bits for color contrast. A silver fork stands upright in the middle of the dish, ready for serving. The dish is set on a white marbled surface with a small white plate and green leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of extra crumbled feta cheese and fresh parsley really elevates this dish. The feta adds an extra creamy, salty kick while the parsley gives it a fresh-herbal pop, making each bite vibrant and bright.

Side Dishes

This bake can stand on its own, but pairing it with a crisp Greek salad or some warm, crusty bread rounds out the meal wonderfully. The salad’s crunchy veggies and tangy dressing provide a refreshing contrast to the rich casserole.

Creative Ways to Present

For a fun twist, serve portions in individual ramekins topped with additional sun-dried tomatoes and olives for a colorful presentation. Another idea is to transform leftovers into stuffed bell peppers for a portable and impressive meal option.

Make Ahead and Storage

Storing Leftovers

Any leftover Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently to keep the creamy texture intact and avoid drying out the orzo.

Freezing

This casserole freezes beautifully. Divide into meal-sized portions and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating for a quick, ready-to-eat dinner.

Reheating

When reheating, cover with foil and warm in a 350°F oven or microwave until heated through, stirring occasionally to redistribute moisture. This helps maintain the dish’s rich, comforting consistency without drying it out.

FAQs

Can I use other types of pasta instead of orzo?

Absolutely! While orzo gives this dish its signature texture, you can substitute with small pasta shapes like acini di pepe or even couscous, though cooking times may vary slightly.

Is this recipe freezer-friendly?

Yes, it freezes really well. Just make sure to cool it completely before freezing and use freezer-safe containers to avoid freezer burn.

Can I make this dish vegetarian?

For a vegetarian version, omit the chicken and consider adding chickpeas or extra veggies like zucchini or mushrooms to keep it hearty and delicious.

How can I make this dish spicier?

Add a pinch of red pepper flakes or a diced fresh chili when you add the garlic to give the bake a subtle kick that complements the Mediterranean flavors beautifully.

What is the best way to shred chicken for this recipe?

Using two forks to pull apart warm cooked chicken works perfectly, creating tender bite-sized pieces that blend seamlessly with the orzo and other ingredients.

Final Thoughts

This Greek Chicken Orzo Bake with Feta and Sun-Dried Tomatoes Recipe is one of those dishes that brings comfort and joy to the dinner table every time. With its bright, fresh ingredients and cozy, baked finish, it’s sure to become a favorite in your household. I hope you give this warm, flavorful casserole a try soon—it’s the kind of meal that feels like a loving hug in every bite!