Chicken and Orzo Bake
A hearty and flavorful baked dish featuring tender chicken, orzo pasta, and a rich tomato-based sauce. Perfect for a comforting family dinner!
Equipment
- Oven
- Large Skillet
- Baking Dish
- Cutting Board
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 4 boneless, skinless chicken thighs or chicken breasts
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 cup orzo pasta uncooked
- 1 can diced tomatoes 14 oz, with juices
- 2 cups chicken broth low sodium preferred
- 1 tsp dried oregano
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper to taste
Toppings
- 1/2 cup feta cheese crumbled
- fresh parsley chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Season chicken with salt and black pepper. Sear for 2-3 minutes per side until lightly golden. Remove from skillet and set aside.
- Add remaining 1 tablespoon of olive oil and sauté onion until soft, about 3 minutes. Stir in garlic and cook for another minute.
- Add orzo pasta and toast for 1-2 minutes until slightly golden.
- Pour in diced tomatoes, chicken broth, and oregano. Stir well and bring to a simmer.
- Transfer orzo mixture to a greased baking dish. Nestle the seared chicken on top.
- Cover with foil and bake for 20 minutes. Then uncover and bake for another 10 minutes, until the orzo is tender and the chicken is cooked through.
- Remove from oven and sprinkle with feta cheese and fresh parsley. Serve warm.
Notes
For extra flavor, add a squeeze of lemon juice before serving. You can also swap feta for grated Parmesan!