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Baked Chicken Orzo with Lemon, Feta, and Dill

Delicious and full of flavor, this baked chicken orzo is one our whole family loves!

Course Main Dish
Cuisine American
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)