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Lemon Chicken, Orzo and Spinach Bake
Melissa Hart

Lemon Chicken, Orzo and Spinach Bake

Orzo cooks right in the lemony broth and comes out silky without a can of soup. Cut the thighs into equal pieces so the chicken and pasta finish together. If the pan looks dry at 20 minutes, stir in a small measured splash of hot broth.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 1/2 cups uncooked orzo
  • 3 cups low-sodium chicken broth
  • 1 lemon zested and juiced
  • 3 cups packed baby spinach
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch baking dish.
  2. Toss the chicken with the olive oil, oregano, salt, pepper and lemon zest directly in the dish.
  3. Stir in the orzo, broth, garlic and lemon juice and spread the chicken pieces into one even layer.
  4. Cover tightly with foil and bake for 20 minutes.
  5. Uncover, stir in the spinach and bake for 10 to 15 minutes more, until the orzo is tender and every chicken piece reaches 165°F.
  6. Rest for 5 minutes and stir once more so the remaining broth coats the orzo.