Baked Chicken Orzo with Tomato & Spinach

Ingredients

• 1 lb chicken breast, cubed
• 1½ cups dry orzo
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach
• 2 cups chicken broth
• ½ cup cream or milk
• 2 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 tsp Italian seasoning

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Add the cubed chicken, season with salt, pepper, and Italian seasoning, and cook for 4–5 minutes until lightly browned.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the dry orzo, chicken broth, cream or milk, and cherry tomatoes. Stir well to combine.
5. Cover tightly with foil or a lid and bake for 20–25 minutes, stirring once halfway through, until the orzo is tender and most of the liquid is absorbed.
6. Remove from the oven and stir in the spinach and Parmesan cheese. The heat from the dish will wilt the spinach perfectly.
7. Taste and adjust seasoning if needed. Serve warm with extra Parmesan on top.

Optional Add-Ins

• Red pepper flakes for heat
• Mushrooms or zucchini for extra veggies
• Fresh basil or parsley before serving
• Mozzarella on top for a cheesy baked finish

Tips

• If the orzo looks dry before it finishes cooking, add an extra splash of broth.
• For richer flavor, use heavy cream instead of milk.
• Rotisserie chicken can be substituted for quicker prep.