Broccoli Chicken Orzo Bake Recipe
Cozy one-pan Chicken Orzo Bake with broccoli, feta, and lemon is easy and delicious! A comforting weeknight dinner, ready in under an hour!
How to Make the Best Broccoli Chicken Orzo Bake
This Broccoli Chicken Orzo Bake is the ultimate weeknight dinner—comforting, flavorful, and ready in under an hour. The combination of tender chicken, al dente orzo, and perfectly cooked broccoli all comes together in one pan, making both cooking and cleanup a breeze. The creamy feta melts into the dish, creating a luscious sauce that coats every bite.
What makes this recipe special is the bright, punchy flavor profile. The lemon zest and juice add a fresh, tangy note that lifts the richness of the feta, while the Dijon mustard provides subtle depth. A touch of red pepper flakes brings just enough heat to keep things interesting without overpowering the dish.
Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this one-pan wonder delivers restaurant-quality results with minimal effort. Serve it straight from the skillet with a sprinkle of fresh dill and extra lemon wedges for squeezing—you’ll have everyone asking for seconds.
Broccoli Chicken Orzo Bake
Cozy one-pan Chicken Orzo Bake with broccoli, feta, and lemon is easy and delicious! A comforting weeknight dinner, ready in under an hour!
Ingredients
Chicken
Orzo Mixture
Add-Ins and Garnish
Instructions
Prepare the Chicken
- Set oven to 375°F.
- Pat the chicken dry, season it with salt and pepper, and sear it in an oiled ovenproof skillet or braiser over medium-high heat until golden brown on both sides. Don't fiddle; let it develop a crust—this is the key to preventing sticking to the pan.
- Add the garlic and red pepper flakes, and sauté for 1 minute. Turn off the heat.
Assemble and Bake
- Transfer to a 9 x 13-inch baking dish (or keep in the skillet). Add the lemon zest, lemon juice, Dijon mustard, onion powder, salt, pepper, and uncooked orzo.
- Pour boiling-hot chicken broth into the pan over the orzo mixture, stirring to incorporate well. Add chopped broccoli and feta (save some feta for garnish). Cover the pan tightly with foil.
- Bake for 20-25 minutes, or until the liquid is fully absorbed and orzo is tender.
Finish and Serve
- Give it a good stir to incorporate the broccoli and melted feta (this will turn it into a creamy sauce). If the orzo needs more time, cover and bake 5-10 more minutes.
- If the dish feels dry, add a splash of water, broth, or cream and stir it in. It should be creamy, and the orzo should be plump.
- Adjust salt, pepper, chili flakes, and lemon to taste—it should be punchy and slightly tangy.
- Sprinkle on additional feta if desired, and broil the top if you like. Sprinkle with fresh dill and serve with lemon wedges.
Notes
- You can bake this directly in an ovenproof skillet or braiser instead of transferring to a baking dish.
- Adjust the red pepper flakes from 1/8 to 1/2 teaspoon depending on your spice preference.
- The dish should be creamy with plump orzo—add more liquid if it seems dry.
