Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or butter
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 cups baby spinach or kale (optional)
- 1 cup dry orzo pasta
- 2 1/2 cups chicken broth
- 2 tbsp lemon juice
- 1 tsp dried oregano or Italian seasoning
- 1/3 cup grated Parmesan or crumbled feta (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt and pepper. In an oven-safe skillet, heat olive oil and sear chicken 2–3 minutes per side until golden. Remove and set aside.
- In the same skillet, sauté onion, garlic, and carrots for 3–4 minutes until softened.
- Stir in orzo and toast for 1 minute. Add chicken broth, lemon juice, herbs, and additional salt and pepper to taste.
- Return chicken to the skillet, nestling into the orzo. Sprinkle cheese over the top if using. Cover with foil or lid.
- Bake for 25–30 minutes, uncovering for the last 5 minutes if a golden top is desired.
- Stir in spinach or kale if using, and let rest for 5 minutes before garnishing with fresh parsley and serving.
Notes
- Use rotisserie chicken to save time—skip searing and stir it in before baking.
- Add sun-dried tomatoes, olives, or mushrooms for variation.
- Top with lemon zest for extra brightness before serving.
- Add cream or ricotta for a creamier texture.
- Store leftovers in the fridge for up to 4 days; reheat with a splash of broth.
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg