Lemon Chicken Orzo Pasta Bake (Easy One-Dish Dinner)
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 with no need to pre-cook the pasta.
Servings: 2
Calories: 559kcal
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
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.
Nutrition
Calories: 559kcal | Carbohydrates: 46g | Protein: 56g | Fat: 18g | Saturated Fat: 4.5g | Cholesterol: 158mg | Sodium: 936mg | Fiber: 6g
