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Baked chicken orzo recipe.
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Baked Chicken Orzo Recipe

Baked chicken orzo cooks in one dish with chicken thighs, cherry tomatoes, garlic, spinach, and feta.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Entree, Main Course, Main Dish
Cuisine: American
Servings: 8 servings
Author: Yumna Jawad

Equipment

Ingredients

  • 6-8 boneless skinless chicken thighs about 2 pounds
  • 2 teaspoons dried oregano divided
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1½ teaspoons salt divided
  • ¾ teaspoon black pepper divided
  • 1½ cups dry orzo
  • 1 pint cherry tomatoes halved
  • 3 garlic cloves minced
  • 2 tablespoons olive oil
  • 2 cups low-sodium vegetable broth
  • 5 ounces baby spinach roughly chopped
  • ½ cup crumbled feta cheese

Instructions

  • Preheat the oven to 425°F.
  • Pat the chicken thighs dry. Season them on both sides with 1 teaspoon oregano, paprika, garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper. Set aside.
  • Add the orzo, tomatoes, garlic, olive oil, remaining 1 teaspoon oregano, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper and broth to a 9x13-inch baking dish. Stir until evenly combined.
  • Arrange the chicken thighs on top of the orzo, leaving a little space between each piece.
  • Cover with aluminum foil and bake for 25 minutes. Uncover and continue baking for 5-10 more minutes, until the orzo is tender and the chicken reaches an internal temperature of 165°F.
  • Transfer the chicken thighs to a plate. Stir the spinach into the hot orzo until wilted, then stir in the feta. Return the chicken to the baking dish and serve warm.

Notes

My Top Tip: Seal the foil around the edges. The pasta needs the trapped steam to cook. A loose cover lets moisture escape before the orzo has softened.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days. Add a splash of broth to the orzo before reheating, then cover and microwave until the chicken and pasta are warmed through.

Nutrition

Serving: 2cups | Calories: 320kcal | Carbohydrates: 27g | Protein: 28g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 697mg | Potassium: 608mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2273IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 3mg

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