Directions
- 1Preheat oven to 400°F.
- 2In a 9x13 or similar baking dish, add orzo, warm chicken broth, cream, garlic, lemon juice, salt, pepper, and Italian seasoning.
- 3Add in the chicken thighs and spinach, making sure the orzo is mostly submerged.
- 4Drizzle olive oil over the chicken.
- 5Cover tightly with foil and bake for 30 minutes.
- 6Remove foil, stir gently, sprinkle parmesan on top, and bake 5–10 more minutes uncovered until the orzo is tender and the chicken reaches 165°F.
Ingredients
- 1 cup uncooked orzo
- 1.75 cups chicken broth
- 0.5 cup heavy cream
- 3 count boneless chicken thighs
- 1 cup fresh spinach
- 0.5 cup grated parmesan
- 2 cloves garlic, minced
- 1 tsp garlic powder
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 tsp Italian seasoning
- 1 tbsp olive oil
- extra parmesan or mozzarella
Equipment
9x13 baking dishfoil
Tips
- Ensure orzo is mostly submerged when adding ingredients to the baking dish.
- Bake covered tightly with foil for the initial cooking.
- Continue baking uncovered until orzo is tender and chicken reaches 165°F.
- Can double the quantities
- Yoghurt can be used instead of cream
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