Description
A creamy and comforting Tuscan-inspired orzo bake with chicken, cherry tomatoes, and spinach that’s perfect for weeknights or dinner parties.
Ingredients
- 2 cups orzo pasta (uncooked)
- 2 chicken breasts, diced into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped (fresh)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup Greek yogurt
- 1 cup chicken broth (low-sodium recommended)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
- Parmesan cheese for topping (1/2–1 cup grated)
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a large oven-safe baking dish.
- Combine the diced chicken, halved cherry tomatoes, chopped spinach, and chopped sun-dried tomatoes in the dish.
- Add the uncooked orzo on top.
- Whisk together Greek yogurt, chicken broth, Italian seasoning, salt, and pepper in a mixing bowl. Pour evenly over the orzo and chicken.
- Stir gently until ingredients are well distributed and orzo is submerged in liquid. Drizzle olive oil on top.
- Cover with foil and bake for 25–30 minutes.
- Remove the foil, sprinkle with Parmesan, and return to the oven uncovered for 8–12 minutes until golden.
- Check doneness and let it rest for 5–10 minutes before serving.
Notes
For a vegetarian version, substitute chicken with chickpeas or tofu and use vegetable broth. Adjust salt for salty sun-dried tomatoes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian