This chicken orzo casserole is a complete meal baked in one dish. It brings together tender chicken, pasta, and vegetables in a zesty, herb-infused broth.
With about 15 minutes of prep, the oven does most of the work. It’s a straightforward recipe for a satisfying dinner any night of the week.
Why You’ll Love Chicken Orzo Casserole
- The entire meal cooks together in a single baking dish, which means less time washing up.
- The chicken and orzo go into the dish raw, saving you the step of browning meat or boiling pasta separately.
- The simple lemon and herb broth brightens up the dish, while the feta and parsley added at the end provide a fresh finish.
Chicken Orzo Casserole Ingredients
- Chicken: Boneless, skinless chicken thighs can be used instead of breasts. Just make sure they are also cut into 1-inch pieces.
- Orzo: If you don’t have orzo, other small pasta shapes like ditalini or small shells will also work.
- Feta Cheese: For the best flavor and texture, buy feta in a block and crumble it yourself right before using.
- Vegetables: Feel free to add other vegetables like chopped zucchini or a handful of spinach stirred in at the end of cooking.
Exact quantities are in the recipe card below.
How to Make Chicken Orzo Casserole
Step 1: Combine Ingredients in the Dish
First, preheat your oven. In a 9×13-inch baking dish, mix the uncooked orzo, chickpeas, bell pepper, tomatoes, onion, and garlic. Spread the cubed raw chicken over the top.
Step 2: Prepare the Broth
In a separate bowl, whisk together the chicken broth, olive oil, red wine vinegar, mustard, and the juice and zest from a lemon. Season this liquid with Italian seasoning, salt, and pepper.
Step 3: Bake the Casserole
Pour the broth over the ingredients in the dish and stir gently to submerge the orzo. Cover tightly with foil and bake for 30 minutes. Uncover, stir, and bake for another 10-15 minutes until the orzo is tender and the chicken is fully cooked.
Step 4: Garnish and Serve
Let the casserole rest for a few minutes after it comes out of the oven. This allows the pasta to absorb any remaining liquid. Right before serving, top it with fresh parsley and crumbled feta cheese.
Storage Tips for Chicken Orzo Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, as the pasta’s texture can change. Reheat single portions in the microwave or warm the casserole in a 350°F (175°C) oven until heated through.
Expert Tips for Chicken Orzo Casserole
- Food Safety: For safety, always cook chicken until a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Don’t Overbake: The casserole will continue to thicken as it rests. It’s fine if a small amount of broth remains in the dish when you remove it from the oven.
- Optional Add-ins: For more flavor, you can add 1/2 cup of drained, chopped sun-dried tomatoes or 2 tablespoons of capers along with the other vegetables in step 2.
What to Serve with Chicken Orzo Casserole?
This is a complete meal on its own, but a simple green salad or some warm crusty bread would be a nice addition.
Chicken Orzo Casserole Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well. Cut them into 1-inch pieces and follow the recipe as written. They will add great flavor.
My orzo didn’t cook all the way. What went wrong?
This can happen if the orzo wasn’t fully submerged in the broth or if the dish wasn’t covered tightly with foil during the first part of baking, which allows too much liquid to evaporate. Be sure to give it a gentle stir to get all the orzo under the liquid.
Can I assemble this casserole ahead of time?
This dish is best made fresh because the uncooked orzo will absorb the liquid and become soft if it sits too long before baking. You can save time by chopping the vegetables and chicken in advance and storing them in the fridge.
Chicken Orzo Casserole
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes, 680g
- 1.5 cups uncooked orzo 300g
- 1 can chickpeas rinsed and drained, 15-ounce / 425g
- 1 medium red bell pepper chopped
- 1 cup cherry tomatoes halved, 170g
- 1 small red onion finely chopped
- 3 cloves garlic minced
- 3 cups low-sodium chicken broth 720 ml
- 3 tbsp extra-virgin olive oil 45 ml
- 3 tbsp red wine vinegar 45 ml
- 1 tbsp Dijon mustard 15g
- 1 large lemon zested and juiced
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta cheese 75g
- 1/3 cup fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
- In the prepared dish, combine the uncooked orzo, chickpeas, chopped bell pepper, halved tomatoes, red onion, and minced garlic. Stir to mix.
- Arrange the cubed chicken in a single layer over the orzo and vegetable mixture.
- In a medium bowl, whisk together the chicken broth, olive oil, red wine vinegar, Dijon mustard, lemon zest, lemon juice, Italian seasoning, salt, and pepper.
- Pour the broth mixture evenly over the chicken and orzo. Stir gently to make sure the orzo is submerged in the liquid.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil. Stir the casserole and return it to the oven, uncovered. Bake for another 10 to 15 minutes, until most of the liquid is absorbed and the orzo is tender.
- Confirm the chicken is cooked through by checking that it has reached an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Let the casserole rest for 5 minutes before serving. Sprinkle with crumbled feta and fresh parsley.
