Orzo bake
Enjoy a tasty Greek-style orzo bake with chicken, vegetables, and a fragrant tomato sauce. The orzo turns tender, absorbing the rich flavours of the stock and sauce, while spinach, olives, and creamy white cheese bring a gentle saltiness that feels unmistakably Mediterranean.
Ingredients
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450 g
Chicken breasts
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1
Red onion
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2
Garlic cloves
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1
Aubergine
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2 tbsp
Olive oil
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1 can
Chopped tomatoes (400 g)
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2 tbsp
Tomato purée
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250 g
Orzo pasta
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500 ml
Chicken stock
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1 tsp
Dried oregano
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1 tsp
Dried thyme
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50 g
Fresh spinach
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50 g
Pitted black olives
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½
Organic lemon, juice
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1 tsp
Salt
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Freshly ground black pepper
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Fresh parsley or oregano to garnish
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Orzo soaks up a lot of liquid, so do not worry if the mixture looks a bit watery before baking. And if the orzo still seems firm or dry halfway through, add a bit of extra stock or water. By the end, we promise you will have the best tender pasta and a saucy, comforting bake.
Allow your baked orzo to rest for about 5-10 minutes after removing it from the oven. This resting time allows the sauce to thicken slightly and all the flavours to meld. The pasta finishes cooking gently, resulting in a delicate, irresistible, and saucy dish that holds its shape well when served.
Use a medium-depth ovenproof dish, such as a lasagne pan. Too deep, and the orzo takes too long to cook; too shallow, and the sauce disappears too fast. The right dish means it cooks evenly, stays saucy, and comes out perfectly tender – easy to scoop and serve.
FAQ: Questions about orzo bake
If you are wondering how to make a tender, flavoursome bake, our questions and answers below will help. Here you will find advice on everything you need to know, so the recipe turns out flawlessly every time.
Do I need to cook the orzo before baking?
No, you should add the orzo uncooked to the sauce. It simmers briefly with the tomatoes, stock, herbs, and chicken before baking, allowing it to absorb the flavours as it cooks. Pre-cooking the orzo could make the pasta too soft and mushy, and risk drying out the bake.
Why did my orzo turn out too firm?
If the orzo is too firm, it may not have had sufficient time or liquid to cook. Ensure that it simmers for a few minutes before baking. Use a medium-depth dish and check that the oven is at the correct temperature. If necessary, add a little extra stock and bake a few minutes longer until tender.
How do I prevent my orzo from becoming mushy?
To keep the orzo tender but not mushy, do not pre-cook it. Monitor the liquid carefully after adding it to the sauce. Avoid over-stirring during the oven time, and begin checking at 18-20 minutes to ensure it does not become too mushy or soft.
How to store leftover orzo bake?
You can both freeze and refrigerate leftover orzo bake. Let the leftovers cool first, but no more than 1-2 hours. Then, transfer to airtight containers. Store in the fridge for 2-3 days or freeze for 2-3 months. Reheat in the oven or microwave with a bit of stock or water to keep the orzo moist. Make sure that it is piping hot before serving to achieve the best texture and flavour experience.
Nutritional values per serving
Energy:
485 Kcal
| Energy distribution % | Nutritional values per serving | |
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| Fibre | - | 7.4 g |
| Protein | 31.9 % | 38 g |
| Fat | 21.5 % | 11.8 g |
| Carbohydrates | 46.6 % | 55.6 g |
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Discover the joy of cooking a Greek-style orzo bake with chicken and vegetables
Greek cuisine is both tasty and vibrant, and our orzo bake with chicken and vegetables embodies the essence of Greece. Savoury, juicy, and tender chicken and a medley of vegetables nestle in a tomato and herb sauce. The sauce is fragrant and full-bodied, thanks to slow-simmered tomatoes, garlic, and the careful blend of oregano and thyme. And no orzo bake is complete without aubergine, which is pivotal to Greek cuisine, with its creamy, earthy flesh soaking up the sauce and adding delicious layers of richness.
But the star of the show is the orzo. It has a tender, slightly firm bite, ideal for soaking up the richness of the sauce without overpowering the delicate texture of the chicken. Its gentle, pillowy structure binds all the elements together while letting the individual flavours of the other ingredients shine through.
Black olives and white cheese for a delightful Mediterranean finish
The combination of smooth white cheese and sharp, briny olives adds depth and character to the recipe. The melty cheese creates a delicate crust on top as well as soft, tangy bites throughout the bake. The olives give a savoury intensity that creates an indulgent and distinctly Mediterranean flavour profile.
The perfect bake for busy weeknights and meal planning
The best recipe is something that makes for an easy dinner full of flavour. If it is also ideal for meal planning, it is even better. Our orzo bake is all about simplicity without compromising on good ingredients and flavour. You only need one pan and one ovenproof dish, or you can make it entirely in a deep, ovenproof pan for a true one-pot meal. Make it when you are busy but want a tasty meal, or if you are planning on delicious leftovers.
If you love this chicken and aubergine orzo bake, you might enjoy a savoury Greek chicken traybake for a one-pan Mediterranean meal, this classic briam recipe for a colourful roasted vegetable bake, or the Greek favourite, spanakopita, with spinach, creamy cheese, and crisp filo pastry.
Adjust the recipe to your taste
Make the recipe your own by adjusting it to your favourite flavours. Add green peas, a pinch of chilli flakes, hearty mushrooms, tender broccoli, your favourite type of kale, or roasted red peppers. Fresh basil or a drizzle of freshly squeezed lemon juice can brighten the flavours, while a topping of grated mozzarella or Parmesan adds an extra cheesy finish.
It is easy to swap chicken breast for chicken thighs, turkey breast or thigh, or firm seafood such as prawns or white fish, like cod, haddock, or pollock. In addition to, or instead of, the meat, try adding cooked chickpeas, lentils, or a little extra white cheese.
