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Chicken and Orzo Bake
Chicken and Orzo Bake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
One-pot chicken and orzo bake with spinach, sun-dried tomatoes, and cheesy goodness for a quick, colorful, and flavorful weeknight dinner.
Ingredients:
  • 6 skinless, boneless chicken thighs (1 1/2 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons olive oil, divided
  • 1/2 cup finely chopped onion
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 1 pound dry orzo
  • 3 cups chicken broth
  • 1 (5 ounce) package baby spinach
  • 4 ounces Parmesan cheese, shredded (1 cup)
  • 1/2 cup sun-dried tomatoes, chopped (not oil-packed)
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Lemon wedges, for serving
Instructions:
  • Collect all your ingredients and preheat the oven to 350°F (180°C).
  • Season both sides of the chicken generously with salt and pepper.
  • In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add half of the chicken thighs and sear until lightly browned on each side, about 4 to 5 minutes. Transfer the browned chicken to a plate and repeat with the remaining chicken.
  • Lower the heat to medium, then pour in the remaining tablespoon of olive oil into the Dutch oven. Add the onions and sauté until tender and lightly browned, stirring occasionally, for 3 to 4 minutes. Mix in the minced garlic and cook until fragrant, around 30 seconds.
  • Melt butter in a Dutch oven. Stir in orzo to coat with butter. Pour in chicken broth and scrape bottom of the pan to release any browned bits. Bring to a boil, then remove from heat.
  • Bake covered in the preheated oven for approximately 15 minutes, until the orzo has absorbed most of the liquid.
  • Take the Dutch oven out of the oven and mix in the spinach, Parmesan cheese, sun-dried tomatoes, lemon zest, and lemon juice.
  • Place the chicken thighs snugly into the orzo mixture, cover, and bake until the chicken is cooked through and reaches an internal temperature of at least 165°F (74°C), 10-15 minutes. Serve hot with lemon wedges.

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