Cheesy Baked Chicken and Orzo in Tomato Sauce

By Sprig Originals ✓ · cooked up in Sprig

A gentle, one-pot Greek supper the whole table will actually eat: tender bites of chicken and little rice-shaped orzo baked together in a sweet tomato sauce until soft and saucy, then blanketed with melting cheese. Nothing spicy, nothing chewy, and only one pot to wash.

Ingredients

• 2 tbsp olive oil
• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 tsp salt and black pepper, to season
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 14.5 oz can crushed tomatoes
• 2.5 cups low-sodium chicken broth

• 1.5 cups dried orzo
• 1 cup grated parmesan

Instructions

1. Heat the oven to 400°F (200°C). Pat the chicken pieces dry and season all over with the salt and pepper.
2. Warm the olive oil in a large ovenproof pot or deep ovenproof skillet over medium-high heat. Add the chicken in a single layer and cook 4-5 minutes, turning once, just until lightly golden on the outside (it does not need to be cooked through). Scoop the chicken onto a plate.
3. Lower the heat to medium and add the onion to the same pot. Cook 5 minutes, stirring, until soft and translucent. Stir in the garlic and oregano and cook 30 seconds more.
4. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom. Stir in the orzo and return the chicken with any juices from the plate. Bring to a gentle simmer.
5. Cover the pot and bake for 25 minutes, stirring once at the halfway mark so the orzo does not stick to the bottom. The orzo should be tender and the sauce loose and creamy.
6. Uncover, stir well, then scatter the parmesan over the top and bake uncovered for 5 more minutes until melted. Rest 5 minutes before serving — the sauce thickens as it sits.

Chef's tips

Nutrition (per serving, estimated)

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