Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) package frozen spinach, thawed and squeezed dry
- 1 cup orzo pasta, uncooked
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled feta cheese
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh dill, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
- Add onion and garlic to the skillet and cook until softened, about 5 minutes. Stir in spinach and cook for another minute.
- Add orzo, chicken broth, heavy cream, Parmesan cheese, feta cheese, lemon juice, oregano, salt, and pepper to the skillet. Bring to a simmer, then reduce heat and cook for 10 minutes, or until orzo is partially cooked and liquid has reduced slightly.
- Stir in the cooked chicken. Pour mixture into the prepared baking dish.
- Bake for 20-25 minutes, or until the casserole is bubbly and the orzo is tender.
- Garnish with fresh dill before serving.
Notes
For a richer flavor, use bone-in, skin-on chicken thighs. Increase baking time by 10-15 minutes if using chicken thighs. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can substitute the orzo for another small pasta, like ditalini. Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg