Description
A comforting one-pan baked chicken orzo dish where tender chicken cooks with creamy, flavorful orzo infused with broth, tomatoes, and herbs.
Ingredients
- 4 boneless skinless chicken thighs or breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 cup grated Parmesan cheese
- 1 cup fresh spinach, chopped
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, garlic powder, and oregano.
- Heat olive oil in an oven-safe skillet over medium heat and sear chicken for 3–4 minutes per side until golden. Remove and set aside.
- In the same pan, sauté chopped onion until softened, then add garlic and cook for 1 minute.
- Stir in orzo, chicken broth, diced tomatoes, and paprika.
- Place seared chicken on top of the orzo mixture.
- Cover with foil and bake for 25 minutes.
- Remove foil, stir in spinach, heavy cream, and Parmesan cheese.
- Return to oven uncovered and bake for another 10–15 minutes until orzo is tender and creamy.
- Let rest for a few minutes before serving.
Notes
- Add extra broth if orzo needs more cooking time.
- Use half-and-half instead of heavy cream for a lighter version.
- Feta cheese can replace Parmesan for a tangier flavor.
- Add vegetables like mushrooms, zucchini, or bell peppers for variety.
- Finish with lemon juice for a fresh taste.
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
