CookPal AI
Chicken and Orzo Bake

Chicken and Orzo Bake

Cost $18, save $12

Source: Recommended by CookPal

  • 55 Min
  • 6 Servings
  • $18

INGREDIENTS

  • Seasonings and Oils

    • 🧂 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 3 tablespoons olive oil, divided

  • Vegetables and Aromatics

    • 🧅 1/2 cup finely chopped onion
    • 🧄 4 cloves garlic, minced
    • 1 (5 ounce) package baby spinach
    • 1/2 cup sun-dried tomatoes, chopped (not oil-packed)
    • 🍋 1 tablespoon lemon zest
    • 🍋 2 tablespoons lemon juice

  • Grains and Pasta

    • 1 pound dry orzo

  • Dairy

    • 🧈 2 tablespoons butter
    • 🧀 4 ounces Parmesan cheese, shredded

  • Liquid and Broth

    • 3 cups chicken broth

STEPS

1

Gather all ingredients, and preheat the oven to 350°F (180°C).

2

Sprinkle chicken on both sides with salt and pepper.

3

Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Add half the chicken thighs. Cook until seared, 4 to 5 minutes each side. Transfer browned chicken to a plate. Repeat with remaining chicken.

4

Reduce heat to medium. Add 1 tablespoon olive oil to Dutch oven. Add onions. Cook until tender and lightly browned, about 3 to 4 minutes. Stir in minced garlic, cooking until fragrant, about 30 seconds.

5

Add butter to the Dutch oven. Once melted, stir in orzo until fully coated with butter. Carefully pour in chicken broth and scrape the pot to loosen browned bits. Bring to a boil, then remove from heat.

6

Bake, covered, in the preheated oven until orzo absorbs most liquid, about 15 minutes.

7

Remove Dutch oven from the oven. Stir in spinach, Parmesan, dried tomatoes, lemon zest, and lemon juice.

8

Nestle chicken thighs into the orzo mixture. Cover, return to the oven, and bake until chicken reaches 165°F (74°C), 10 to 15 minutes.

9

Serve immediately with lemon wedges.

NUTRIENTS

Per 1 serving

🔥

847

Calories

  • 56
    Protein
  • 79
    Carbs
  • 37
    Fats

💡 Use fresh lemon juice for a more vibrant flavor.Make sure to scrape the bottom of the pot to incorporate all the browned bits into the broth for added depth of flavor.Serve with a side salad or crusty bread for a complete meal.