Baked Honey Feta Chicken with Garlic Orzo
Recipe Description
This dish is a comforting, Mediterranean-inspired baked chicken entrée featuring juicy chicken breasts smothered in a sweet-savory honey sauce, baked with creamy feta, cherry tomatoes, and herbs. It’s served over buttery garlic orzo, which absorbs the flavorful juices from the chicken.
It’s weeknight-easy but elegant enough for guests.
Time Overview
Prep time: 10 minutes
Active cooking time: 15 minutes
Oven baking time: 25–30 minutes
Total time: 45–55 minutes
Difficulty: Easy to moderate
Servings: 4
Ingredients
For the Honey Feta Chicken
4 boneless skinless chicken breasts (or thighs)
1 cup cherry tomatoes (optional but recommended)
4 oz (110g) feta cheese, crumbled or in block form
3 tbsp honey
2 tbsp olive oil
1 tbsp Dijon mustard
2–3 garlic cloves, minced
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt and pepper, to taste
Juice of ½ lemon
Fresh basil or parsley, for garnish
For Garlic Orzo
1 ½ cups orzo pasta
1 tbsp olive oil
3 garlic cloves, minced
3 cups chicken broth
Salt and pepper
1/4 cup parmesan (optional)
Zest of ½ lemon (optional, brightens flavor)
Step-by-Step Instructions
1. Prep the Chicken (5 minutes)
Preheat your oven to 400°F (200°C).
Place chicken breasts in a baking dish.
Season both sides generously with salt, pepper, smoked paprika, and oregano.
2. Make the Honey Feta Sauce (3 minutes)
In a small bowl, whisk together:
honey
olive oil
Dijon mustard
garlic
lemon juice
chili flakes
Pour this mixture evenly over the chicken.
3. Add Feta & Tomatoes (2 minutes)
Crumble feta around and on top of the chicken.
Add cherry tomatoes to the pan.
4. Bake (25–30 minutes)
Bake uncovered at 400°F (200°C) until chicken is cooked through (internal temp 165°F / 74°C).
Tip: Broil the top for the last 2 minutes for caramelized edges.
5. Make the Garlic Orzo (15 minutes — done while chicken bakes)
Heat butter and olive oil in a deep pan over medium heat.
Add minced garlic and cook 30 seconds (do NOT brown).
Add orzo and sauté for 1 minute to lightly toast.
Pour in chicken broth, bring to a simmer.
Cook 8–10 minutes, stirring occasionally, until liquid is absorbed.
Season with salt, pepper, lemon zest, and parmesan if desired.
6. Serve
Scoop a bed of garlic orzo onto each plate.
Top with the baked honey feta chicken, spooning extra pan sauce and tomatoes over the top.
Finish with chopped basil or parsley.
Serving Suggestions
Add roasted broccoli or asparagus on the side.
Drizzle extra honey on the chicken for sweetness.
Add olives or sun-dried tomatoes for a more Mediterranean flavor.
Optional Variations
Make it spicy: Add 1 tbsp hot honey or extra chili flakes.
Use chicken thighs: They stay extra juicy; bake 30–35 minutes.
Make it creamy: Stir in 2 tbsp cream or Greek yogurt at the end of baking.
Use feta block: A whole block baked with the chicken becomes extra creamy.
Q&A / Common Questions
Q1: Can I substitute the feta?
Yes — ricotta, goat cheese, or even cream cheese work. Feta gives the best salty, tangy flavor though.
Q2: Can I meal-prep this recipe?
Absolutely. Store chicken and orzo separately for up to 4 days. Reheat with a splash of broth.
Q3: Can I make it dairy-free?
Skip the feta and add extra tomatoes + olives. Replace butter in orzo with oil.
Q4: Can I use whole wheat orzo or rice?
Yes. Whole wheat orzo works identically.
If using rice: add 4 cups broth, simmer 18 minutes.
Q5: What if my orzo gets too thick?
Add 2–4 tbsp broth to loosen it while stirring.
Q6: Can I add vegetables?
Great additions:
spinach
bell peppers
zucchini
mushrooms
Stir into the orzo during the last 5 minutes.
Q7: Can I make it in one pan?
Yes—bake chicken and tomatoes, then stir cooked orzo into the same pan to absorb the sauce.
If you want, I can also generate:
a printable recipe card
a meal-prep version
a calorie/macros
breakdown
a vegan or gluten-free modification