I can’t get over how much flavor lands in this one skillet: tomato-sauced orzo, tender chicken or chickpeas, ribbons of kale, sweet red peppers, and a bright feta-dill finish.

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I’m wildly into this Greek Baked Orzo because it hits that perfect little pocket between saucy, briny, bright, and totally satisfying. I love how the orzo soaks up all that tomato goodness until every bite feels loaded, not bland or boring.

And then there’s feta, doing what feta does best: salty, tangy, a little crumbly, basically making the whole skillet impossible to stop eating. But what really gets me is the balance.

Fresh, punchy, hearty, not heavy. A weeknight dinner that tastes like I put in more effort than I actually did.

My favorite kind of dinner. Always.

Ingredients

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Orzo makes it cozy and pasta-like, but still light enough for weeknights.
Olive oil gives everything that rich, glossy Greek-style start.
Onion and garlic bring the savory base you’d miss if skipped.
Red bell pepper adds sweetness, color, and a little soft crunch.
Kale sneaks in greens without making the dish feel too “healthy.
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Crushed tomatoes make it saucy, warm, and a little tangy.
Broth keeps the orzo tender and adds way more flavor than water.
Chicken makes it hearty, while chickpeas keep it easy and meatless.
Oregano and smoked paprika give it that earthy, cozy Greek-ish vibe.
Feta melts into salty little pockets.
Basically, the best bites.
Lemon juice wakes everything up so it doesn’t taste heavy.
Dill, parsley, and red pepper flakes add freshness, color, and a tiny kick.

Ingredient Quantities

1 1/2 cups dry orzo

2 tablespoons extra virgin olive oil

1 medium yellow onion, finely chopped

3 garlic cloves, minced

1 large red bell pepper, seeded and diced

4 cups chopped kale, stems removed

1 1/2 cups crushed tomatoes or tomato passata

2 to 2 1/2 cups low sodium chicken or vegetable broth

1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces, or 1 15 ounce can chickpeas, drained and rinsed

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

4 ounces feta cheese, crumbled

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley (optional)

Red pepper flakes to taste (optional)

How to Make this

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1. Preheat oven to 375F and heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat.

2. Add the chopped onion and cook until softened, about 4 to 5 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.

3. Add the diced red bell pepper and cook 3 to 4 minutes until beginning to soften.

4. Stir in the chopped kale and cook until wilted, about 2 to 3 minutes.

5. Add 1 1/2 cups crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the dry orzo; stir to combine.

6. Pour in 2 to 2 1/2 cups low sodium chicken or vegetable broth and bring to a simmer. If using chicken, add the 1 pound cut pieces now and simmer 5 minutes. If using chickpeas, add the 15 ounce can chickpeas now and stir.

7. Cover the skillet loosely with a lid or foil and transfer to the preheated oven; bake until the orzo is tender and chicken is cooked through, about 18 to 22 minutes. If the mixture looks dry during baking, add a few tablespoons more broth.

8. Remove from oven and let sit 5 minutes. Crumble 4 ounces feta over the top, drizzle with 2 tablespoons fresh lemon juice, and sprinkle with 2 tablespoons chopped fresh dill and 2 tablespoons chopped fresh parsley if using.

9. Taste and adjust seasoning with more kosher salt, black pepper, and red pepper flakes to taste.

10. Serve warm straight from the skillet, spooning feta and herb topping into portions so each serving gets a bit of the cheese, lemon, and dill.

Equipment Needed

1. Ovenproof skillet or sauté pan with lid
2. Cutting board
3. Chef knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener (if using canned chickpeas)
7. Mixing bowl for herbs and feta
8. Tongs or a large spoon for serving
9. Aluminum foil (if you need to cover the skillet)

FAQ

Can I make this dish vegetarian or vegan? Yes. Omit the chicken and use the canned chickpeas as written. For vegan, replace feta with a dairy-free crumbly cheese or omit it and add a splash of nutritional yeast and extra lemon for brightness.

How do I know whether to use 2 or 2 1/2 cups of broth? Use 2 cups for firmer, al dente orzo and 2 1/2 cups for a creamier, softer result. If you prefer saucier baked orzo, start with 2 1/2 cups.

Can I prepare this ahead and bake later? Yes. Assemble in a baking dish, cover tightly, and refrigerate up to 24 hours. Add 5 to 10 minutes to the baking time if baking straight from the fridge. If the top browns too quickly, tent with foil.

How should I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat in a covered oven-safe dish at 350 F until warmed through or microwave in short intervals, stirring between them. Add a splash of broth or water if it feels dry.

Can I swap the kale for another green? Yes. Spinach, Swiss chard, or thinly sliced collard greens all work. Reduce the cooking time slightly for spinach so it does not overcook and become too soft.

How do I get a nicely browned top without drying out the orzo? Bake covered for most of the time, then uncover for the last 10 to 15 minutes to brown the top. If needed, broil for 1 to 2 minutes while watching closely to avoid burning.

Greek Baked Orzo Recipe Substitutions and Variations

Orzo:
- Pearl (Israeli) couscous for a chewier texture
- Short pasta like ditalini or small shells, cooked to bite
- Quinoa for a gluten free, protein rich swap
- Short grain brown rice for a nuttier, heartier base
Chicken or canned chickpeas:
- Firm tofu, cubed, for a vegetarian protein
- White beans (cannellini or navy) for a creamy, plant based option
- Raw shrimp, cut into pieces, added toward the end to cook through
- Ground turkey, browned first, for a lean meat alternative
Kale:
- Baby spinach, added near the end so it wilts quickly
- Swiss chard, stems removed and leaves chopped
- Collard greens, thinly sliced and cooked a bit longer
- Frozen chopped spinach, well drained, as a convenient substitute
Feta:
- Crumbled goat cheese for a tangy, creamy finish
- Ricotta salata for a milder, saltier crumble
- Queso fresco or cotija for a firmer, crumbly alternative
- Labneh or thick Greek yogurt dolloped on top for creaminess

Pro Tips

1. Brown the chicken pieces briefly before adding the broth to build deeper flavor and a nicer texture. Just sear in the hot oil until edges are golden, then proceed with the recipe.

2. Toast the dry orzo in the skillet for 1 to 2 minutes with the onion and spices before adding liquid. It adds a nutty note and helps the pasta hold its shape better.

3. If you like a creamier finish, stir in a splash of reserved cooking liquid or a tablespoon of olive oil after baking while the skillet rests. It helps the feta meld into the dish without getting grainy.

4. Keep an extra 1/2 cup of broth warmed on the side. If the orzo looks tight or undercooked partway through baking, add small amounts so it cooks evenly without becoming soupy.

5. Finish with lemon and dill just before serving and gently toss so every portion gets bright, fresh flavor. Add red pepper flakes to individual plates if some diners want more heat.

Greek Baked Orzo Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can’t get over how much flavor lands in this one skillet: tomato-sauced orzo, tender chicken or chickpeas, ribbons of kale, sweet red peppers, and a bright feta-dill finish.

Servings

servings

Calories

675

kcal

Equipment: 1. Ovenproof skillet or sauté pan with lid
2. Cutting board
3. Chef knife
4. Wooden spoon or heatproof spatula
5. Measuring cups and measuring spoons
6. Can opener (if using canned chickpeas)
7. Mixing bowl for herbs and feta
8. Tongs or a large spoon for serving
9. Aluminum foil (if you need to cover the skillet)

Ingredients

1 1/2 cups dry orzo
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 large red bell pepper, seeded and diced
4 cups chopped kale, stems removed
1 1/2 cups crushed tomatoes or tomato passata
2 to 2 1/2 cups low sodium chicken or vegetable broth
1 pound boneless skinless chicken breasts or thighs, cut into 1 inch pieces, or 1 15 ounce can chickpeas, drained and rinsed
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley (optional)
Red pepper flakes to taste (optional)

Directions

Preheat oven to 375F and heat 2 tablespoons olive oil in a large ovenproof skillet over medium heat.
Add the chopped onion and cook until softened, about 4 to 5 minutes, then stir in the minced garlic and cook 30 to 60 seconds until fragrant.
Add the diced red bell pepper and cook 3 to 4 minutes until beginning to soften.
Stir in the chopped kale and cook until wilted, about 2 to 3 minutes.
Add 1 1/2 cups crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and the dry orzo; stir to combine.
Pour in 2 to 2 1/2 cups low sodium chicken or vegetable broth and bring to a simmer. If using chicken, add the 1 pound cut pieces now and simmer 5 minutes. If using chickpeas, add the 15 ounce can chickpeas now and stir.
Cover the skillet loosely with a lid or foil and transfer to the preheated oven; bake until the orzo is tender and chicken is cooked through, about 18 to 22 minutes. If the mixture looks dry during baking, add a few tablespoons more broth.
Remove from oven and let sit 5 minutes. Crumble 4 ounces feta over the top, drizzle with 2 tablespoons fresh lemon juice, and sprinkle with 2 tablespoons chopped fresh dill and 2 tablespoons chopped fresh parsley if using.
Taste and adjust seasoning with more kosher salt, black pepper, and red pepper flakes to taste.
Serve warm straight from the skillet, spooning feta and herb topping into portions so each serving gets a bit of the cheese, lemon, and dill.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.