Baked Chicken and Orzo with Tomato and Parmesan

By Sprig Originals ✓ · cooked up in Sprig

A gentle, one-pot Greek supper inspired by giouvetsi: tender chicken and little rice-shaped pasta baked together in a mild tomato sauce until soft and saucy, then showered with melting cheese. Nothing spicy, nothing chewy — just the kind of comforting pasta bake kids ask for again the next night.

Ingredients

• 2 tbsp olive oil
• 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, finely chopped
• 2 cloves garlic, finely grated
• 1 tsp dried oregano
• 1 can (14 oz) crushed tomatoes
• 3 cups low-sodium chicken broth
• 1 tsp salt, plus pepper to taste

• 1.5 cups dried orzo
• 3/4 cup finely grated parmesan

Instructions

1. Heat the oven to 350°F (180°C). Set a large oven-safe pot or deep ovenproof skillet with a lid over medium-high heat and warm the olive oil.
2. Add the chicken pieces in a single layer, season with 1/2 tsp of the salt and a little pepper, and cook 5 to 6 minutes, turning once, just until lightly golden on two sides (it does not need to be cooked through).
3. Turn the heat to medium and stir in the onion. Cook 4 minutes until soft, then add the garlic and oregano and stir for 30 seconds until fragrant.
4. Pour in the crushed tomatoes and chicken broth, add the remaining 1/2 tsp salt, and bring to a simmer. Stir in the orzo and make sure none is stuck to the bottom.
5. Cover and bake for 25 minutes, then uncover, stir well, and bake 5 minutes more until the orzo is tender and the sauce is thick and creamy-looking.
6. Sprinkle the parmesan over the top, put the lid back on, and let it sit off the heat for 5 minutes so the cheese melts. Stir lightly and serve in bowls.

Chef's tips

Nutrition (per serving, estimated)

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