Chicken Orzo Bake with Spinach & Tomatoes

This Chicken Orzo Bake with Spinach & Tomatoes is a cozy Mediterranean-inspired dinner packed with tender chicken, creamy orzo pasta, juicy tomatoes, and fresh spinach baked together in one dish. The orzo absorbs all the savory flavors while feta and herbs add a bright, comforting finish. It’s simple enough for busy weeknights but delicious enough to serve for family gatherings.

Preparation Time

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 55 minutes

Servings

4–6 servings

Ingredients

1 pound boneless chicken breasts or thighs, diced
1 cup uncooked orzo pasta
2 cups chicken broth
1 cup cherry tomatoes, halved
3 cups fresh spinach
1 small onion, diced
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon paprika
Salt and black pepper, to taste
2 tablespoons olive oil
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese
Juice of ½ lemon
Fresh parsley or basil for garnish

Instructions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes until softened.
Stir in garlic and diced chicken. Season with oregano, basil, paprika, salt, and pepper. Cook for 5–6 minutes until lightly browned.
Add cherry tomatoes and cook for 2 minutes until slightly softened.
Stir in spinach and cook just until wilted.
In a baking dish, combine uncooked orzo and chicken broth.
Add the chicken and vegetable mixture, stirring everything evenly together.
Sprinkle feta and Parmesan over the top.
Cover with foil and bake for 30 minutes.
Remove foil and bake another 5–10 minutes until the orzo is tender and the top is lightly golden.
Finish with lemon juice and fresh parsley before serving.

Mediterranean Serving Tips

Serve with cucumber salad or roasted vegetables.
Add olives or artichokes for extra Mediterranean flavor.
Pair with warm pita bread and tzatziki.

Q & A

Q: Can I use rotisserie chicken?

Yes. Stir in cooked shredded chicken before baking and reduce the baking time slightly.

Q: What if the orzo looks dry?

Add an extra splash of warm broth before finishing the bake.

Q: Can I make this ahead?

Yes. Assemble the dish up to 24 hours ahead and refrigerate before baking.

Q: Can I freeze leftovers?

Yes. Store in airtight containers for up to 2 months.

Q: What can replace feta cheese?

Goat cheese or ricotta work well for a creamy alternative.

Q: Can I add more vegetables?

Absolutely. Zucchini, mushrooms, bell peppers, or kale are great additions.

Q: Is this recipe healthy?

Yes. It includes lean protein, vegetables, olive oil, and Mediterranean-style ingredients for a balanced meal.

Storage

Refrigerator: Store up to 4 days
Freezer: Freeze up to 2 months
Reheating: Warm in the oven or microwave with a splash of broth to keep creamy