Description
A delicious and healthy chicken orzo bake with spinach and feta, perfect for a family meal.
Ingredients
Scale
- 1½ lbs (680g) boneless, skinless chicken thighs
- 3 tablespoons (45ml) olive oil
- ½ white onion, diced
- 3 cloves garlic, minced
- 1 cup (170g) orzo
- 2½ cups (600ml) chicken stock
- ½ cup (120ml) heavy cream
- Zest and juice of 1 lemon
- 3 cups (90g) baby spinach
- ¾ cup (110g) crumbled feta cheese
- Salt and black pepper, to taste
- 1 teaspoon (5ml) sherry vinegar
- Fresh herbs (parsley or dill), for serving
Instructions
- Step 1: Pat the chicken thighs dry with paper towels and season all over with salt and black pepper. This removes excess moisture to ensure a good sear and enhances flavor.
- Step 2: Heat the skillet over medium heat. Add 1 tablespoon of olive oil. Place the chicken thighs in the skillet and sear for 4-5 minutes on each side until a golden crust forms. This browning adds depth to the chicken flavor. Remove the chicken from the skillet and set aside.
- Step 3: Add remaining 2 tablespoons olive oil to the skillet. Stir in the diced onion and cook for 5 minutes until softened and translucent. Add the minced garlic and sauté for 1 minute, watching carefully to avoid burning, which causes bitterness. Stir in 1 teaspoon sherry vinegar.
- Step 4: Stir in the orzo until coated with the oil and aromatics. Pour in the chicken stock and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes. If orzo sticks together, add an extra splash of stock every 5 minutes.
- Step 5: When the orzo is tender, stir in the heavy cream, lemon zest, and lemon juice. Add the baby spinach and stir until wilted but still vibrant, about 1-2 minutes. Do not overcook the spinach to maintain its fresh color and nutrients.
- Step 6: Nestle the seared chicken thighs into the orzo mixture in the skillet. Sprinkle the crumbled feta cheese evenly over the top. Transfer the skillet to the preheated oven and bake at 375°F (190°C) for 15-20 minutes. Check internal temperature of chicken; it should reach a safe 165°F (74°C) for doneness. If the bake looks dry after 20 minutes, add an additional ¼ cup (60ml) of chicken stock and cover loosely with foil to retain moisture.
Notes
- Room Temperature: Store in an airtight container at room temperature away from sunlight and moisture for up to 2 days.
- Refrigeration: Cool the dish fully before sealing in an airtight container and refrigerate for up to 5 days.
- Freezing: Wrap tightly in plastic wrap or aluminum foil, then place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Patting the chicken dry before searing improves browning and crust formation.
- To avoid bitter garlic, add it after sautéeing onion and cook only about 1 minute.
- For spinach to wilt properly, add it 1-2 minutes before finishing orzo cooking and stir well.
- If orzo gets sticky during cooking, stir in extra chicken stock in ¼ cup increments every 5 minutes.
- Reheat leftovers in the oven at 350°F (175°C) until warmed through, about 10-15 minutes, or in a skillet over medium heat with a splash of chicken stock to loosen the orzo.
- Serve with a crisp green salad and garlic-roasted asparagus on the side.
- Accompany with sliced cucumbers and Greek yogurt dip for contrast.
- Add a dollop of tzatziki sauce or sprinkle extra feta on top before serving.
- Drizzle with lemon-infused olive oil to brighten flavors.
- Substitute orzo with rice or quinoa for a gluten-free option; adjust cooking time accordingly.
- Use chicken breasts instead of thighs for easier shredding and even baking.
- Add seasonal vegetables like roasted bell peppers or zucchini for extra nutrition.
- Choose fresh baby spinach with vibrant dark green leaves, avoiding yellow or wilted ones.
- Use extra virgin olive oil for sautéeing to enhance flavor and aroma.
- Pick a high-quality crumbled feta cheese for better texture and tang.
- Freshly cracked black pepper from whole peppercorns gives best flavor impact.
- Use low-sodium chicken stock to control salt level and allow other flavors to shine.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg