Baked Orzo with Chicken and Feta
A hearty and flavorful baked pasta dish with tender chicken, creamy feta, and savory seasonings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Stovetop, Bake
- Cuisine: Mediterranean, Greek-Inspired
- Diet: Gluten Free
Ingredients
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into chunks
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 cup uncooked orzo pasta
2 cups chicken broth
1 can (14 oz) diced tomatoes (with juices)
1 tsp dried oregano
½ tsp paprika
Salt and pepper, to taste
1 cup fresh spinach (optional)
½ cup crumbled feta cheese
Fresh parsley, for garnish
Instructions
Preheat oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium heat.
Add chicken, season with salt, pepper, oregano, and paprika, and sear until golden (about 3–4 minutes per side). Remove and set aside.
In the same skillet, add onion and cook until softened.
Stir in garlic and cook for 1 minute.
Add orzo and toast for 1–2 minutes.
Pour in chicken broth and diced tomatoes, stirring to combine.
Return chicken to the skillet, nestling into the orzo mixture.
Transfer skillet to the oven and bake uncovered for 20–25 minutes, until orzo is tender and chicken is cooked through.
Stir in spinach (if using) and sprinkle with feta. Garnish with parsley before serving.
Notes
Use bone-in chicken thighs for extra flavor, adjusting cooking time.
For a creamier dish, stir in a splash of cream before serving.
Substitute vegetable broth and chickpeas for a vegetarian version.
Leftovers keep well for up to 3 days and reheat nicely.
Find it online: https://allrecipesmade.com/baked-orzo-with-chicken-and-feta/
