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Baked Chicken Orzo Recipe

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4 from 10 reviews

This Baked Chicken Orzo is a comforting one-dish meal combining tender boneless chicken thighs with creamy Boursin cheese, baby spinach, and flavorful orzo pasta, all baked together to perfection in the oven. It’s a simple, hearty dinner perfect for weeknights with minimal cleanup.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil, divided use
  • 1 1/2 cups orzo
  • 3 cups chicken broth
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning blend
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 big handfuls baby spinach
  • 1 to 1.5 pounds boneless skinless chicken thighs, trimmed of any excess fat
  • 5.3 ounce package Boursin cheese (garlic and herb flavor)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and prepare a 9×13 or 11×9-inch baking dish for cooking.
  2. Combine Base Ingredients: In the baking dish, add 1 tablespoon of olive oil, the orzo, chicken broth, minced garlic, Italian seasoning, garlic powder, salt, and freshly ground black pepper. Mix everything well so the orzo is evenly distributed and coated in the broth and seasonings.
  3. Add Spinach: Evenly sprinkle the baby spinach leaves over the orzo mixture in the baking dish. This will wilt and add a fresh dimension to the dish as it bakes.
  4. Arrange Chicken: Place the boneless skinless chicken thighs evenly atop the spinach and orzo. Try to space them out to ensure even cooking.
  5. Add Cheese and Olive Oil: Place the full Boursin cheese package in the center of the dish on top of the chicken. Drizzle the remaining 1 tablespoon of olive oil over everything to help with browning and flavor.
  6. Bake: Bake the entire dish in the preheated oven for 30 to 35 minutes, or until the chicken is fully cooked through (internal temperature of 165°F) and the orzo has absorbed the liquid.
  7. Finish and Serve: Before serving, stir everything together to evenly distribute the melted cheese and wilted spinach throughout the orzo and chicken. Note that the liquid may seem abundant at first but will absorb as the dish cools.

Notes

  • Use boneless skinless chicken thighs for the best tender and juicy results; breasts can be used but may be less moist.
  • Make sure to trim excess fat from chicken thighs for a leaner dish.
  • The Boursin cheese adds creaminess and herb flavor; if unavailable, a soft herbed cream cheese or goat cheese can be substituted.
  • Do not over-salt the dish initially as Boursin and chicken broth already add saltiness.
  • Let the dish rest a few minutes after baking to allow the orzo to absorb all the liquid fully.
  • Feel free to add additional vegetables like mushrooms or cherry tomatoes if desired.
  • Check chicken doneness with a meat thermometer to ensure food safety.

Find it online: https://lauracooks.com/baked-chicken-orzo-recipe/