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Easy Greek Lemony Baked Chicken and Orzo Dish

Easy Greek Lemony Baked Chicken and Orzo Dish

Easy Greek Lemony Baked Chicken and Orzo Dish
Easy Greek Lemony Baked Chicken and Orzo Dish
Easy Greek Lemony Baked Chicken and Orzo Dish
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Easy Greek Lemony Baked Chicken and Orzo Dish
Ingredients
  • ORZO:
  • 3 c. chicken stock
  • 3 T. melted butter
  • 2 t. kosher salt
  • 1 t. cornstarch
  • 2 sprigs fresh dill, chopped
  • 2 lemons, zested and juiced
  • 2 T. minced garlic
  • 2 c. orzo
  • CHICKEN:
  • 4 medium sized boneless, skinless chicken breasts
  • 2 t. ground coriander
  • 2 t. kosher salt
  • 2 t. black pepper
  • 2 t. ground cumin
  • 1 T. Chef Paul Prudhomme’s Magic Seasoning Blend-Toasted Onion and Garlic
  • 2 lemons, sliced thinly
  • Fresh chopped parsley
  • Paprika
Instructions
  1. Preheat oven 375.
  2. ORZO: Whisk together stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in orzo.
  3. Pour this mixture into a 9x13” glass baking dish sprayed with PAM.
  4. CHICKEN: In a separate bowl, mix together coriander, salt, pepper, Magic Seasoning Blend, and cumin. Coat the chicken all over with mixture.
  5. Add chicken, laying them at an angle so all but tops of breasts are submerged.
  6. Shingle the lemon slices in between the breasts. Top with paprika
  7. Bake uncovered, until internal temp of chicken is 165, 34-45 minutes. Let rest 5 minutes after removing from oven.
  8. Top with chopped parsley before serving.
Notes
***First time I made this dish, I did all prep work, covered it and let it sit in refrigerator overnight. Not a good idea. The orzo absorbed all the liquid and became mushy. As soon as you assemble dish, bake it.
 

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