Mediterranean Baked Chicken and Orzo
This Mediterranean baked chicken and orzo is a flavorful one-pan meal featuring tender chicken, orzo pasta, and plenty of vegetables, for a balanced, easy and satisfying dinner!
Servings 4 servings
Calories 571kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 small or medium yellow onion 1 1/2 -2 cups, chopped
- 2 bell peppers cored and chopped
- 3 cups baby spinach coarsely chopped
- 4 cloves garlic minced
- 2 cups grape tomatoes
- 2 cups chicken stock
- 1 cup canned tomato sauce 8-ounce can
- 1 teaspoon Italian seasoning
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups dried orzo
- 3 cups cooked chicken breast or thighs shredded (rotisserie or cooked prior)
- 1/2 cup crumbled feta plus more for serving if desired
- chopped fresh parsley or basil
Instructions
- Place an oven rack on the center shelf and preheat oven to 375.
- Heat the olive oil in a large, oven-safe saucepan or Dutch oven set over medium heat. Once hot, add the olive oil and onions. Cook, stirring occasionally, until the onions are soft and starting to lightly brown, approximately 5 minutes. Add the bell peppers, baby spinach, and garlic, then cook for an additional 5 minutes until the spinach is wilted and any liquid in the pan has reduced.
- Add the tomatoes, stock, tomato sauce, Italian seasoning, salt, and pepper. Turn the heat up to high to bring to a boil, then add the orzo. Top with the chicken, pressing down slightly so some liquid seeps up (this will keep the chicken tender).
- Transfer to the oven and bake for 20-25 minutes, until the orzo is cooked and most of the liquid has been absorbed.
- Carefully remove from the oven, then top with feta and fresh parsley or basil.
Video
Notes
Storage Tips
Pack any remaining chicken and orzo into an airtight container and store it in the fridge for up to 3 to 4 days.
To keep that creamy texture without drying out the pasta, transfer your leftovers into a small skillet or saucepan over medium-low heat. Add a tiny splash of extra chicken stock, water, or tomato sauce to loosen up the orzo, and stir gently until everything is hot and steaming throughout.
If you're packing this for a quick lunch at the office, place a portion in a microwave-safe bowl, sprinkle a few drops of water over the top to create a bit of steam, and heat it in 45-second intervals. Give it a thorough stir between sessions so it warms up evenly, and top with an extra little sprinkle of fresh feta cheese if you're feeling fancy!
I don't recommend freezing this dish as the thawed orzo can get quite mushy.
Nutrition
Calories: 571kcal | Carbohydrates: 61g | Protein: 49g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 110mg | Sodium: 1654mg | Potassium: 1200mg | Fiber: 6g | Sugar: 11g | Vitamin A: 4973IU | Vitamin C: 100mg | Calcium: 186mg | Iron: 4mg