Cheesy Baked Chicken and Orzo

By Sprig Originals ✓ · cooked up in Sprig

A gentle, one-pot Greek-style bake where orzo cooks right in a mild tomato-oregano broth with tender bites of chicken, then gets a blanket of melted cheese on top. Everything is soft, saucy and scoopable — no heat, no crunchy surprises, and only one dish to wash.

Ingredients

• 2 tbsp olive oil
• 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 can (14 oz) crushed tomatoes
• 3 cups low-sodium chicken broth
• 1.5 cups dried orzo
• 1 cup grated mozzarella or mild white cheddar
• 1 tsp salt, plus black pepper to taste

Instructions

1. Heat the oven to 350°F (175°C). Warm the olive oil in a large oven-safe pot or deep ovenproof skillet over medium-high heat, add the chicken pieces in a single layer and cook 5 to 6 minutes, stirring once or twice, until lightly golden but not cooked through.
2. Turn the heat to medium, add the onion and cook 3 minutes until softened, then stir in the garlic and oregano and cook 30 seconds until fragrant.
3. Pour in the crushed tomatoes and cook 2 minutes, scraping up any browned bits from the bottom of the pot.
4. Stir in the orzo, chicken broth and salt, season with a little black pepper, and bring to a gentle simmer. Cover with a lid or foil and slide into the oven for 25 minutes, stirring once at the 15-minute mark so the orzo does not stick.
5. Uncover, stir well (the orzo should be tender and the mixture loose and saucy), scatter the cheese evenly over the top and bake uncovered for 8 to 10 minutes, until melted and bubbling at the edges.
6. Let the pot sit 5 minutes off the heat to thicken, then spoon into shallow bowls and serve warm.

Chef's tips

Nutrition (per serving, estimated)

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