This lemon chicken orzo pasta is an easy one-dish dinner made with juicy Greek yogurt-marinated chicken, tender orzo and broccoli. Everything cooks together in the oven, so there is no need to pre-cook the pasta or use a separate pan on the stovetop.
Lemon Chicken Orzo Pasta At A Glance
✅ Recipe Name: Lemon Chicken Orzo Pasta Bake
🕒 Ready In: About 1 hour 15 minutes to 1 hour 25 minutes, including marinating and resting
👪 Serves: 2
🍽 Nutrition: 559 calories | 56.2 grams protein | 6 grams fiber | 45.6 grams carbohydrates per serving
🥣 Main Ingredients: Chicken breast, orzo, broccoli, Greek yogurt and lemon
📖 Dietary Info: High protein
⭐ Why You'll Love It: The chicken, pasta and broccoli all cook in the same baking dish, giving you a complete dinner with minimal cleanup and no need to boil the orzo separately.
I wanted this recipe to be the kind of dinner you can put in the oven and mostly leave alone. There are plenty of one-pan chicken and orzo recipes that still ask you to sear the chicken or cook part of the dish on the stovetop first, but I wanted a bake where everything cooks together.
The Greek yogurt marinade helps coat the chicken with the lemon, herbs and spices, while the orzo cooks underneath in the same dish. Broccoli goes in from the beginning too, so you end up with protein, carbohydrates and a vegetable all in one meal.
As a dietitian, that is exactly the kind of dinner I love. It feels comforting and substantial, but it is still balanced and practical enough for an ordinary weeknight. You can find more ideas like this in my dinner recipe collection.
More Mediterranean Inspired Recipes You'll Love
If you enjoy the lemony, herby flavors in this recipe, you might also like my Chicken Shawarma Bowl, which has spiced chicken, crispy potatoes, salad and a yogurt sauce.
For another easy dinner, try my Sardine Puttanesca, a veggie-packed pasta made with tomatoes, olives, capers and tinned sardines.
And if you want something simple to serve alongside Mediterranean-style meals, my Mediterranean Roasted Chickpeas work well as a crunchy side or salad topper.
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Lemon Chicken Orzo Pasta Nutrition Highlights
- From a nutrition point of view, this is a really well-rounded dinner. Each serving provides 56.2 grams of protein, mostly from the chicken breast, with a smaller contribution from the Greek yogurt and orzo. Protein is important for maintaining muscle and also tends to make meals more satisfying.
- You are also getting 45.6 grams of carbohydrates per serving from the orzo. Carbohydrates are the body's preferred source of energy, and pairing them with protein, fat and fiber helps turn the pasta into a more balanced meal rather than eating it on its own.
- Each serving contains 6 grams of fiber, with the broccoli making an important contribution here. Fiber supports digestive health and is another reason I like adding a vegetable directly into the bake rather than relying on remembering to cook one separately.
- The extra-virgin olive oil provides mostly unsaturated fat, while I add a small amount of butter for flavor. Butter often gets a bad reputation, but the amount used here is small and can easily be part of a balanced diet.
Nutrition information was calculated using Cronometer, a nutrition tracking tool that uses the USDA FoodData Central database and verified brand data for accuracy. Estimates are based on the exact ingredients and amounts listed, so your numbers may vary slightly depending on the brands and measurements you use. Food is much more than just numbers though, so use these as a guide rather than a rule.
Key Ingredients & Substitutions
The complete ingredient list with measurements can be found in the recipe card below.
- Chicken breast: I use two medium chicken breasts, around 400 grams total. Using fairly even-sized breasts helps them cook at a similar rate. I have not tested this recipe with chicken thighs, so I would stick with chicken breast for the tested version.
- Orzo: Orzo is a small rice-shaped pasta that cooks directly in the baking dish. You do not need to boil it first. I have not tested other pasta shapes here, and because different shapes absorb liquid at different rates, I would not swap the orzo without adjusting the liquid and cooking time.
- Greek yogurt: This helps the herbs and seasoning cling to the chicken and forms the base of the marinade. I tested the recipe with 2% Fage Greek yogurt, but for such a small amount, another plain Greek yogurt should work well too.
- Broccoli: Chop the broccoli into small, fairly even florets. Large pieces may stay too firm by the time the chicken and orzo are cooked. I have not tested another vegetable in this exact bake, so if you swap it, choose something that cooks in a similar time.
- Lemon zest: I use zest rather than lemon juice in the marinade. It gives the chicken plenty of lemon flavor without adding extra liquid to the dish. Serve with lemon wedges at the end if you want an extra fresh lemon hit.
- Morton kosher salt: This recipe was tested using 4 grams Morton kosher salt, which is about ¾ teaspoon. Different salts vary in crystal size, so if you are using regular fine salt, start with ½ teaspoon instead.
Equipment
You will need a medium rectangular baking dish, approximately 2.4 litres (2.5 quarts) and around 26 × 19 cm (10 × 7.5 inches). The size matters because a very wide tray spreads the water and orzo too thinly, which can affect how evenly the pasta cooks.
I used a medium rectangular Le Creuset baking dish when testing this recipe. You will also need a digital meat thermometer so you can check that the chicken reaches 165°F or 74°C at the thickest part.
How To Make This Lemon Chicken Orzo Pasta
Below are the simple steps for how to make this recipe with visuals I hope are helpful! Don't forget to check out the recipe card at the bottom for the full recipe.
Preheat the oven to 400°F or 200°C.
Add the chicken breasts, extra-virgin olive oil, Greek yogurt, lemon zest, garlic powder, black pepper, oregano, thyme, paprika, onion powder and salt directly to the baking dish. Mix until the chicken is evenly coated, then cover and refrigerate for 30 minutes.
Using tongs, lift the chicken to one side of the dish. Add the dry orzo and chopped broccoli and spread them evenly across the bottom.
Pour in the water and gently stir the orzo and broccoli. Make sure the orzo is submerged and push the broccoli down into the liquid. Arrange the chicken breasts back in a single layer on top, then dot the butter over the dish.
Bake uncovered for 30 to 40 minutes, until the orzo is tender, the broccoli is cooked through and the chicken reaches an internal temperature of 165°F or 74°C at the thickest part.
Let the dish rest for 5 minutes before serving. Finish with fresh thyme and lemon wedges, if using.
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Expert Tips for Making This Recipe
Choose medium chicken breasts where possible. Two very large, thick chicken breasts may take longer to cook through than the orzo. Around 400 grams total worked well in testing.
Use the correct baking dish size. A dish around 2.4 litres (2.5 quarts) keeps the liquid deep enough around the orzo. A wide sheet pan is not a good substitute here.
Use the exact liquid ratio for the first try. The tested ratio is 112 grams (⅔ cup) dry orzo to 240 milliliters (1 cup) water. Adding extra water can leave the bake soupy, while too little can leave the pasta firm.
Check the chicken with a thermometer. Chicken breast thickness varies, so timing alone is not enough. Check the thickest part and make sure it reaches 165°F or 74°C.
Don't skip the rest. Leaving the dish for 5 minutes after baking gives the orzo time to absorb any remaining liquid and settle into a creamier texture. It also gives the chicken time to rest, which helps it retain more of its juices when sliced.
Storage
Fridge: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days.
Freezer: I do not recommend freezing this recipe. The cooked orzo can become very soft after freezing and thawing, and the broccoli is also likely to lose its texture.
Reheat: Reheat individual portions in the microwave until piping hot throughout. The orzo will continue to absorb moisture in the fridge, so add a small splash of water before reheating if it looks dry.
Make-ahead: You can marinate the chicken for the planned 30 minutes before adding the orzo and water. I would not fully assemble the pasta and liquid hours ahead because the dry orzo will begin absorbing the water before it reaches the oven.
Recipe FAQs
Yes but note that broth will increase the sodium so if you try it, I would use a lower-sodium broth and taste before adding extra salt.
I would not recommend a direct swap. Orzo is small and cooks within the tested amount of liquid and baking time. A larger pasta shape may need a different amount of water and a different cooking time.
📖 Recipe
Lemon Chicken Orzo Pasta Bake (Easy One-Dish Dinner)
Equipment
- Medium rectangular baking dish approximately 2.4 litres (2.5 quarts) and around 26 × 19 cm (10 × 7.5 inches)
Ingredients
Chicken and Marinade:
- 400 grams chicken breast 2 medium chicken breasts
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons plain Greek yogurt
- 1 teaspoon lemon zest
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon onion powder
- 4 grams kosher salt ¾ teaspoon, If using regular fine salt, start with ½ teaspoon.
Orzo Bake:
- 112 grams dry orzo ⅔ cup
- 90 grams broccoli 1 cup, chopped into small florets
- 240 milliliters water 1 cup
- 2 teaspoons salted butter
- Optional lemon wedges and fresh thyme for serving
Instructions
- Marinate the chicken. Add the chicken breasts, extra-virgin olive oil, Greek yogurt, lemon zest, garlic powder, black pepper, oregano, thyme, paprika, onion powder and salt to the baking dish. Mix until the chicken is evenly coated. Cover and refrigerate for 30 minutes.400 grams chicken breast, 1 tablespoon extra-virgin olive oil, 2 tablespoons plain Greek yogurt, 1 teaspoon lemon zest, ¼ teaspoon garlic powder, ¼ teaspoon black pepper, 1 teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon paprika, ½ teaspoon onion powder, 4 grams kosher salt
- Preheat the oven. Preheat the oven to 400°F or 200°C.
- Add the orzo and broccoli. Using tongs, lift the chicken to one side of the baking dish. Add the dry orzo and chopped broccoli, spreading them evenly across the bottom of the dish.112 grams dry orzo, 90 grams broccoli
- Add the water. Pour the water into the dish and gently stir the orzo and broccoli, making sure the orzo is submerged and the broccoli is pushed down into the liquid. Arrange the chicken breasts back in a single layer on top of the orzo and dot the butter over the dish.240 milliliters water, 2 teaspoons salted butter
- Bake. Bake uncovered for 30–40 minutes, until the orzo is tender, the broccoli is cooked through and the chicken reaches an internal temperature of 165°F or 74°C at the thickest part.
- Rest and serve. Let the dish rest for 5 minutes before serving. Finish with fresh thyme and lemon wedges, if using.Optional lemon wedges and fresh thyme
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Maria's Notes
- Use the right size baking dish. A medium rectangular baking dish works better than a wide sheet pan because the water needs enough depth to cook the orzo properly.
- Keep the broccoli small. Chop it into small, evenly sized florets so it cooks through in the same time as the pasta.
- Submerge the orzo. Before the dish goes into the oven, make sure all of the dry pasta is sitting beneath the liquid.
- Check the chicken rather than guessing. Chicken breast can vary quite a bit in size, so use a meat thermometer and cook until the thickest part reaches 165°F or 74°C.
- Don’t skip the rest. Leaving the dish for 5 minutes after baking gives the orzo time to absorb any remaining liquid and settle into a creamier texture. It also gives the chicken time to rest, which helps it retain more of its juices when sliced.
- Fridge: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freezer: Not recommended, as the cooked orzo and broccoli are likely to lose texture after freezing and thawing.
- Reheat: Reheat individual portions in the microwave until piping hot throughout. Add a small splash of water before reheating if the orzo looks dry.
- Make-ahead: Marinate the chicken for the planned 30 minutes before assembling the remainder of the dish. Do not fully assemble the orzo and water hours ahead because the pasta will begin absorbing the liquid before baking.
Sean says
Maria made this multiple times over the last few weeks and I got to sample all of them. The final recipe is delicious and I look forward to eating this a lot more in the future too.
Maria Lucey RD says
So happy you love it!
AVI ANA HAAS says
perfect for fall. easy and yummy.....
Maria Lucey RD says
Thank you Avi 🤍 So happy you enjoyed it!