Baked Chicken Orzo
Published Nov 09, 2026
Baked chicken orzo made in one pan with seasoned chicken thighs, orzo, tomatoes, spinach, and feta. An easy hands-off dinner with minimal cleanup.
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I think my favorite part of this baked chicken orzo might actually be the orzo, lol. I mean, the chicken is good too, but the way the pasta cooks underneath it is what I really like. And I don’t even have to boil the orzo first! I just add it to the baking dish with some chicken broth, put the seasoned chicken thighs on top, and into the oven it goes. All those juices from the chicken soak right into the pasta while it cooks. You can really taste the difference!
I make this one-pan chicken orzo with spinach and feta, stirring it in right after everything comes out of the oven. The spinach wilts into the hot pasta, and I love the feta’s saltiness. And that’s dinner!
Recipe Testing Notes
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this Baked Chicken Orzo recipe.
I had the hardest time getting the broth right when I was testing this baked chicken orzo. I kept going back and forth with the amount because one time the orzo came out a little crunchy, and then I’d add more broth and it was waay too soupy. I wanted the orzo creamy, but not swimming in liquid. I finally got the amount where I wanted it, and keeping the dish covered with foil for most of the baking time helps a lot too. You really need that steam so the orzo cooks all the way through.
Happy Cooking!
– Yumna
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Baked Chicken Orzo Ingredients
- Chicken: I use boneless, skinless chicken thighs that are similar in size so they cook evenly. Pat them dry before seasoning.
- Orzo: Start with dry orzo, not cooked orzo, which won’t absorb the broth the same way and can make the dish mushy. If you don’t have orzo, ditalini or another small pasta is the closest swap, but check it as it bakes since the cooking time may vary. Rice needs a different amount of liquid and a different cooking time, so it isn’t a direct swap here.
- Tomatoes and garlic: Halve the cherry tomatoes and finely mince the garlic so it spreads through the orzo. You can substitute grape tomatoes if that’s what you have.
- Spinach and feta: Roughly chop the spinach so you don’t get long leaves tangled through the pasta. Use a block of feta for best results because it’s less processed than feta crumbles.
- Broth and oil: I use olive oil and recommend low-sodium broth so you can control the amount of salt better, especially because of the salty feta.
- Seasoning: You’ll also need oregano, paprika, garlic powder, salt, and black pepper.
How to Make Baked Chicken Orzo
These step-by-step photos walk you through how to make Baked Chicken Orzo. For the full ingredient list and detailed instructions, head to the recipe card below, or skip straight to the → Baked Chicken Orzo recipe below
1. Combine the orzo base
Pat the chicken dry and season with some of the oregano, paprika, garlic powder, salt, and pepper. Add the dry pasta, tomatoes, garlic, olive oil, and reserved seasonings to a 9×13-inch baking dish.
2. Add the broth and chicken
Pour in the broth and stir everything together. Arrange the seasoned thighs over the pasta, leaving a little space between the pieces.
3. Bake the chicken orzo
Cover tightly with aluminum foil and bake, then remove the foil and keep baking until the pasta is tender and the chicken reaches 165°F.
4. Add the spinach
Transfer the chicken to a plate, then add the chopped leaves to the hot pasta. Stir until they wilt.
5. Stir in the feta
Sprinkle the crumbled cheese over the orzo and fold it through, reaching into the corners of the dish so it’s evenly mixed.
6. Return the chicken
Place the chicken thighs back over the pasta and spoon any juices from the plate into the dish. Serve warm.
Full Baked Chicken Orzo Recipe
Baked Chicken Orzo Recipe
Ingredients
- 6-8 boneless skinless chicken thighs about 2 pounds
- 2 teaspoons dried oregano divided
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 1½ cups dry orzo
- 1 pint cherry tomatoes halved
- 3 garlic cloves minced
- 2 tablespoons olive oil
- 2 cups low-sodium vegetable broth
- 5 ounces baby spinach roughly chopped
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 425°F.
- Pat the chicken thighs dry. Season them on both sides with 1 teaspoon oregano, paprika, garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
- Add the orzo, tomatoes, garlic, olive oil, remaining 1 teaspoon oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper and broth to a 9×13-inch baking dish. Stir until evenly combined.
- Arrange the chicken thighs on top of the orzo, leaving a little space between each piece.
- Cover with aluminum foil and bake for 25 minutes. Uncover and continue baking for 5-10 more minutes, until the orzo is tender and the chicken reaches an internal temperature of 165°F.
- Transfer the chicken thighs to a plate. Stir the spinach into the hot orzo until wilted, then stir in the feta. Return the chicken to the baking dish and serve warm.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Roasted red peppers. Stir in ½ cup of drained, chopped roasted red peppers with the spinach.
- Lemon. Stir in 1 tablespoon of lemon juice with the feta, then taste before adding more.
- Olives. Fold in ¼ cup of sliced, pitted Kalamata olives at the end. Taste before adding any extra salt.
Recipe Tips
- Use the baking dish size listed. A larger dish spreads the broth into a shallower layer, which can dry out faster.
- Check the pasta as well as the chicken. If the thighs finish cooking first, transfer them to a plate while the orzo finishes cooking.
- Have the spinach ready before the dish comes out. It needs the heat from the freshly baked pasta to wilt.
Serving Ideas
- Side salad: Baked chicken orzo is a complete meal on its own, but if I want something crunchy alongside it, I’ll make a smashed cucumber salad or shirazi salad.
- Bread: I also love serving homemade pita bread on the side!
Troubleshooting
Check whether there’s liquid left in the baking dish. If it looks dry, stir in ¼ cup of hot broth, cover tightly, and return it to the oven. Check every few minutes, adding more broth a little at a time if needed. Transfer any fully cooked chicken to a plate first.
If the pasta is still firm, it needs more time to absorb the liquid. If it’s tender with just a little broth remaining, stir in the spinach and feta and let it stand briefly before serving. The pasta will continue absorbing moisture as it sits.
