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Mediterranean Chicken Orzo Bake

A balanced and healthy weeknight meal that's super easy to make. It's cozy, delicious & high in protein!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: easy, high protein, one pot
Servings: 4 people
Author: Ashlen Leonard

Ingredients

  • 8 chicken thighs boneless and skinless
  • 4 cups chicken broth or stock
  • 4 cups fresh baby spinach
  • 2 cups orzo uncooked
  • 1 medium red bell pepper chopped
  • 1 cup white onion chopped
  • 4 cloves garlic crushed
  • 3 tbsp salted butter
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • salt and pepper to taste

Instructions

  • Add the butter to a large deep pot on medium high heat until melted.
  • Add the chicken thighs and cook for 4-5 minutes on one side. Sprinkle ground black pepper on top of each chicken thigh, flip and cook the other side for another 4-5 minutes or until each side is browned on the outside. Remove each chicken thigh and place them on a plate on the side for now.
  • There should still be some melted butter in the pot. Still at medium heat, add the onion and garlic and cook for 2-3 minutes or until they become fragrant.
  • Pour in the dry orzo and stir well, lightly toasting it for about 2-3 minutes.
  • Add the chicken broth/stock, chopped red bell pepper, basil and oregano. Stir, making sure the orzo doesn't stick to the bottom of the pot.
  • Add the chicken thighs back in to the orzo and broth mixture, spreading them out evenly. Cover the pot with the lid, bring to a boil and then reduce to a simmer. Cook for 15 minutes (stirring every 5 minutes to make sure the orzo doesn’t stick to the bottom) or until the orzo has soaked up the liquid and the chicken has cooked to an internal temperature of 165℉ (73.9℃).
  • Add the fresh spinach, stir and continue to cook on low for another 3-5 minutes so the spinach can wilt.
  • Serve immediately with a sprinkle of feta and fresh basil or parsley. Season with salt and pepper and enjoy!

Notes

Substitutions:

  • Chicken breasts
    • Instead of using 8 chicken thighs, you can use 4 medium-sized chicken breasts. The cooking time will be roughly the same, just make sure the chicken is cooked to an internal temperature of 165°F (73.9°C).
  • Vegetable broth/stock or beef broth/stock
    • Feel free to use either vegetable or beef broth or stock instead of chicken broth, if you prefer.
  • Orange or yellow bell pepper
    • I don’t suggest using green bell pepper because they can have a bitter aftertaste.
  • Unsalted butter or olive oil
    • Either of these ingredients can be used in place of butter.

Add-ons:

  • Feta cheese or parmesan cheese
  • Fresh herbs
  • Sun dried tomatoes
  • A squeeze of lemon juice