Baked Chicken Orzo with Spinach, Tomatoes & Cheese

🍗 Baked Chicken Orzo with Spinach, Tomatoes & Cheese

This is a cozy one-pan baked pasta-style dish: juicy chicken, tender orzo, wilted greens, and melty cheese all cooked together in a savory tomato broth.

🧂 Ingredients

• 2 cups uncooked orzo pasta
• 2 chicken breasts (or thighs), diced
• 2 tbsp olive oil
• 3–4 cloves garlic (minced)
• 1 small onion (chopped, optional)
• 1 can (400 g) diced tomato
• 3 cups chicken broth (or water + stock cube)
• 2 cups fresh spinach
• 1 tsp dried oregano
• 1/2 tsp chili flakes (optional)
• Salt & black pepper to taste
• 1–1½ cups shredded cheese (mozzarella, cheddar, or mix)

🔥 Instructions

1. Preheat oven
   Set to 190°C (375°F).
2. Brown the chicken
   Heat olive oil in an oven-safe pan or baking dish.
   Cook diced chicken until lightly golden (not fully cooked through). Remove and set aside.
3. Sauté aromatics
   In the same pan, cook onion and garlic for 1–2 minutes until fragrant.
4. Add base ingredients
   Stir in:
   • Orzo
   • Diced tomato
   • Chicken broth
   • Oregano, chili flakes, salt, pepper
5. Add chicken back
   Mix chicken into the dish evenly.
6. Bake
   Cover with foil and bake for 20–25 minutes, stirring once halfway if possible.
7. Add greens & cheese
   Stir in fresh spinach so it wilts.
   Top with shredded cheese.
8. Finish baking
   Bake uncovered for another 5–10 minutes until cheese is melted and bubbly.

🍽️ What you get

• Creamy baked orzo (risotto-like texture)
• Tender chicken pieces
• Sweet tomato base
• Melted cheesy topping
• Soft, wilted spinach throughout

👍 Tips

• Add a splash of cream at the end for extra richness
• Use mozzarella for stretch or parmesan for sharpness
• Don’t overbake orzo—it should stay slightly saucy

If you want, I can also make a creamy version (with heavy cream), a spicy version, or a one-pot stovetop version in 20 minutes.