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Chicken Orzo Casserole

Chicken Orzo Casserole Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 555
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut bite-size
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced small
  • 3 garlic cloves, minced
  • ⅓ cup oil-packed sun-dried tomatoes, drained and chopped
  • 1 cup dried orzo pasta
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 3 cups fresh baby spinach, packed
  • ½ cup grated Parmesan cheese, plus more for serving
  • 1 tsp lemon zest (optional)

Method
 

  1. Season chicken with salt and pepper. Sear in olive oil over medium-high heat until golden and cooked through, about 4 minutes per side. Transfer to a plate.
  2. Reduce heat to medium. Cook onion in the same pan for 4-5 minutes until soft, then add garlic and sun-dried tomatoes; cook 1 minute.
  3. Stir in orzo and toast 1 minute. Add broth and cream, scrape up any browned bits, bring to a simmer, then cover and cook on medium-low for 12 minutes, stirring once.
  4. Remove from heat. Fold in spinach until wilted, then stir in Parmesan and lemon zest. Return chicken and any juices to the pan, toss, and serve right away.

Notes

The sauce will thicken as it sits, so if you are holding the dish for a few minutes before serving, add a small splash of warm broth to loosen it. Leftovers keep well but the orzo will soak up most of the liquid overnight; reheat with a splash of broth and a gentle stir.