Chicken Orzo Bake with Spinach & Feta (Easy and Healthy)
This Chicken Orzo Bake with feta, lemon, and spinach is a cozy, one-pan dinner that’s creamy, flavorful, and perfect for easy weeknight meals.
Ingredients
- 1½ lbs boneless skinless chicken thighs
- Salt and black pepper to taste
- 3 tablespoons olive oil divided
- ½ white onion diced
- 3 garlic cloves minced
- 1 teaspoon sherry vinegar
- 1 cup orzo
- 2½ cups chicken stock
- ½ cup heavy cream
- Zest of 1 lemon
- Juice of 1 lemon
- 3 cups baby spinach
- ¾ cup crumbled feta cheese
- Fresh herbs parsley or dill, for serving
Instructions
- Season the Chicken: Pat chicken thighs dry and season generously on both sides with salt and black pepper. Preheat the oven to 375F.
- Sear the Chicken: Heat a large oven-safe skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil and sear chicken for 4–5 minutes per side, until golden (it does not need to be fully cooked). Transfer chicken to a plate.
- Build the Base: Add remaining tablespoon of olive oil to the skillet. Add diced onion and sauté for 5 minutes, until soft. Stir in garlic, sherry vinegar, and orzo and cook for 1–2 minutes, until the orzo is lightly toasted.
- Simmer the Orzo: Add chicken stock and bring to a simmer. Reduce heat to low and cook for 8–10 minutes, stirring occasionally, until the orzo is just tender and most of the liquid is absorbed.
- Add more Flavor: Stir in heavy cream, lemon zest, and lemon juice. Add spinach and stir until just wilted.
- Assemble & Bake: Nestle the chicken back into the orzo. Sprinkle feta evenly over the top. Transfer to a 375°F oven and bake for 10-15 minutes, until chicken is cooked through and the top is lightly golden.
- Finish & Serve: Top with fresh herbs and serve warm.
Notes
Using Chicken Breasts: Use 2 chicken breasts, halved lengthwise. Sear for 3–4 minutes per side, then bake as directed. Chicken breasts cook faster than thighs, so check for doneness early.
Using Rotisserie Chicken: Skip the searing step. Stir in 3–4 cups shredded rotisserie chicken when you add the spinach, then proceed with baking.
Spinach Timing: Spinach should be added before baking, after the orzo has simmered, so it gently wilts and distributes evenly throughout the dish.
Consistency Tip: If the orzo thickens too much after baking, stir in a splash of warm chicken stock or cream before serving.
Did You Make This Recipe?
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