Introduction to Baked Orzo with Chicken and Feta
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely adore this Baked Orzo with Chicken and Feta. It’s not just a meal; it’s a warm hug on a plate. This dish combines tender chicken, fresh veggies, and creamy feta, making it a delightful option for any weeknight. Plus, it’s quick to prepare, so you can spend less time in the kitchen and more time with your loved ones. Trust me, this recipe will become a family favorite in no time!
Why You’ll Love This Baked Orzo with Chicken and Feta
This Baked Orzo with Chicken and Feta is a game-changer for busy nights. It’s incredibly easy to whip up, taking just 45 minutes from start to finish. The flavors meld beautifully, creating a dish that’s both comforting and satisfying. Plus, it’s a one-pan wonder, which means less cleanup for you! Your family will love the creamy feta and tender chicken, making it a meal everyone can enjoy.
Ingredients for Baked Orzo with Chicken and Feta
Gathering the right ingredients is the first step to creating this delicious Baked Orzo with Chicken and Feta. Here’s what you’ll need:
- Orzo pasta: This small, rice-shaped pasta cooks quickly and absorbs flavors beautifully.
- Chicken broth: A flavorful base that adds depth to the dish. You can use low-sodium broth for a healthier option.
- Olive oil: This adds richness and helps to sauté the chicken and vegetables perfectly.
- Chicken breast: Diced into bite-sized pieces, it provides protein and heartiness to the meal.
- Onion: Chopped onion adds sweetness and depth of flavor when sautéed.
- Garlic: Minced garlic brings a fragrant aroma and enhances the overall taste.
- Cherry tomatoes: Halved for a burst of freshness and color, they add a juicy sweetness.
- Spinach: Chopped spinach not only adds nutrition but also a lovely green color.
- Dried oregano: This herb gives a Mediterranean flair, enhancing the dish’s flavor profile.
- Dried thyme: Another aromatic herb that complements the chicken beautifully.
- Salt and pepper: Essential for seasoning, adjust to your taste preferences.
- Feta cheese: Crumbled feta adds creaminess and a tangy kick that ties everything together.
- Fresh parsley: Chopped parsley is a lovely garnish that adds a pop of color and freshness.
For those looking to mix things up, consider substituting the chicken with mushrooms or chickpeas for a vegetarian twist. You can also add other vegetables like bell peppers or zucchini for extra flavor and nutrition. If you’re curious about exact measurements, they’re available at the bottom of the article for easy printing!
How to Make Baked Orzo with Chicken and Feta
Now that you have all your ingredients ready, let’s dive into the steps for making this delightful Baked Orzo with Chicken and Feta. Each step is simple, and I promise you’ll feel like a kitchen pro by the end!
Step 1: Preheat the Oven
First things first, preheat your oven to 375°F (190°C). Preheating is crucial because it ensures even cooking. You want that golden, bubbly top, right? So, let your oven do its thing while you prepare the rest of the dish.
Step 2: Cook the Chicken
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced chicken and cook it for about 5-7 minutes. You want it browned and cooked through. To keep it tender, avoid overcrowding the pan. If you have too much chicken, cook it in batches. Once done, remove the chicken and set it aside.
Step 3: Sauté the Vegetables
In the same skillet, toss in the chopped onion and minced garlic. Sauté them for 2-3 minutes until the onion turns translucent. This step is key! Sautéing releases the natural sugars in the onion, creating a sweet base that enhances the overall flavor of your Baked Orzo with Chicken and Feta.
Step 4: Combine Ingredients
Now, stir in the halved cherry tomatoes, chopped spinach, dried oregano, dried thyme, salt, and pepper. Cook this mixture for another 3-4 minutes until the spinach wilts. This is where the magic happens! The tomatoes will soften, and the herbs will infuse their flavors into the veggies.
Step 5: Add Orzo and Broth
Next, add the orzo pasta to the skillet and give it a good stir. Pour in the chicken broth and bring everything to a simmer. Cook for about 8-10 minutes, stirring occasionally. You want the orzo to be al dente and most of the liquid absorbed. This step is vital for achieving that perfect texture!
Step 6: Bake the Dish
Once the orzo is ready, remove the skillet from heat. Stir in the cooked chicken and half of the crumbled feta cheese. Transfer this delicious mixture to a greased baking dish. Sprinkle the remaining feta on top and pop it in the oven. Bake for 15-20 minutes until the top is golden and bubbly. Your kitchen will smell heavenly!
Tips for Success
- Always taste as you go! Adjust seasoning to your preference.
- For extra creaminess, add a splash of cream or milk before baking.
- Let the dish rest for a few minutes after baking for easier serving.
- Use fresh herbs for a brighter flavor, if available.
- Don’t skip the preheating step; it makes a big difference!
Equipment Needed
- Large skillet: A non-stick skillet works wonders for easy cooking and cleanup.
- Baking dish: Any oven-safe dish will do, but a 9×13 inch works best.
- Wooden spoon: Perfect for stirring without scratching your skillet.
- Measuring cups: Essential for accurate ingredient portions.
Variations of Baked Orzo with Chicken and Feta
- Vegetarian Delight: Swap the chicken for mushrooms or chickpeas for a hearty vegetarian option.
- Extra Veggies: Add bell peppers, zucchini, or even artichokes for a colorful and nutritious twist.
- Spicy Kick: Toss in some red pepper flakes or diced jalapeños for a bit of heat.
- Herb Infusion: Experiment with fresh herbs like basil or dill for a fragrant flavor boost.
- Cheesy Goodness: Mix in some mozzarella or goat cheese along with the feta for a creamier texture.
Serving Suggestions for Baked Orzo with Chicken and Feta
- Pair with a crisp green salad dressed in lemon vinaigrette for a refreshing contrast.
- Serve with warm, crusty bread to soak up the delicious flavors.
- A glass of chilled white wine complements the Mediterranean flavors beautifully.
- Garnish with extra parsley for a pop of color and freshness.
FAQs about Baked Orzo with Chicken and Feta
Can I make Baked Orzo with Chicken and Feta ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it, and refrigerate it for up to 24 hours. Just pop it in the oven when you’re ready to enjoy a comforting meal.
What can I substitute for chicken in this recipe?
If you’re looking for a vegetarian option, mushrooms or chickpeas work wonderfully. They add heartiness and flavor, making the dish just as satisfying!
How do I store leftovers of Baked Orzo with Chicken and Feta?
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the microwave or oven until warmed through.
Can I freeze Baked Orzo with Chicken and Feta?
Yes, you can freeze it! Just make sure to let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. Thaw in the fridge overnight before reheating.
What sides pair well with Baked Orzo with Chicken and Feta?
A crisp green salad or roasted vegetables make excellent sides. They add freshness and balance to the creamy, hearty orzo dish.
Final Thoughts
Cooking this Baked Orzo with Chicken and Feta is more than just preparing a meal; it’s about creating moments. The aroma wafting through your kitchen will draw your family in, sparking conversations and laughter around the table. Each bite is a delightful blend of flavors that warms the heart and satisfies the soul. Whether it’s a busy weeknight or a special gathering, this dish brings everyone together. I hope you enjoy making it as much as I do. Trust me, it will quickly become a cherished recipe in your home, just like it has in mine!
Print
Baked Orzo with Chicken and Feta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
As a busy mom, I know how precious time can be, especially when it comes to dinner. That’s why I absolutely adore this Baked Orzo with Chicken and Feta. It’s not just a meal; it’s a warm hug on a plate. This dish combines tender chicken, fresh veggies, and creamy feta, making it a delightful option for any weeknight.
Ingredients
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes, or until the onion is translucent.
- Stir in the cherry tomatoes, spinach, dried oregano, dried thyme, salt, and pepper. Cook for an additional 3-4 minutes, until the spinach is wilted.
- Add the orzo pasta to the skillet and stir to combine. Pour in the chicken broth and bring to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Remove from heat and stir in the cooked chicken and half of the crumbled feta cheese. Transfer the mixture to a greased baking dish and sprinkle the remaining feta on top.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly. Garnish with fresh parsley before serving.
Notes
- For a vegetarian option, substitute chicken with mushrooms or chickpeas.
- Feel free to add other vegetables like bell peppers or zucchini.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
