Baked Chicken Orzo with Lemon, Feta, and Dill

Course Main Dish
Cook Time 30 minutes
Servings 3 to 4
Author Janssen Bradshaw


  • 2 cups chicken broth
  • 1/3 cup water
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/2 pound orzo
  • 1-2 chicken breasts cut into small cubes
  • 1 1/2 tablespoon lemon juice
  • 2 Tablespoons chopped fresh dill or 2 teaspoons dried dill
  • 3/4 cup crumbled feta cheese
  • 1/4 cup grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. In a large saucepan, bring the broth, water, butter, salt, and pepper to a boil. Add the orzo, stir well, and remove from heat.
  3. Stir in the chicken, lemon juice, dill, and feta. Stir to combine, then pour into a casserole dish and bake for 20 minutes, until the liquid is mostly absorbed (it'll be a bit sloshy still, but will firm up as it cools).
  4. Top with Parmesan cheese and let stand for about 5 minutes before serving.

Recipe Notes

(adapted from Everyday Food)