Creamy Lemon Chicken Thigh Orzo Bake
Creamy Lemon Chicken Thigh Orzo Bake
Ingredients
- 1 cup orzo, uncooked
- 1 3/4 cups chicken broth, warm
- 1/2 cup heavy cream
- 3-4 boneless chicken thighs
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
For Garnish (Optional)
- as needed Parmesan cheese, extra, grated
- as needed mozzarella cheese, shredded
- 1 lemon, sliced
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 2
In a 9x13 inch or similar baking dish, combine the uncooked orzo, warm chicken broth, heavy cream, minced garlic (or garlic powder), lemon juice, salt, pepper, and Italian seasoning. Stir well to combine.
⏱️ 2 min
- 3
Add the fresh spinach to the dish, then arrange the boneless chicken thighs on top of the spinach. Gently push the chicken and spinach down to ensure the orzo is mostly submerged in the liquid.
⏱️ 3 min
- 4
Drizzle the olive oil over the chicken thighs. Optionally, sprinkle additional salt, pepper, and paprika on the chicken for extra flavor.
⏱️ 1 min
- 5
Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes.
⏱️ 35 min•🌡️ 400
- 6
Carefully remove the foil. Gently stir the orzo mixture to prevent sticking. Sprinkle the 1/2 cup of grated Parmesan cheese evenly over the top of the dish.
⏱️ 2 min
- 7
Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.
⏱️ 7 min•🌡️ 400
- 8
Serve the Creamy Lemon Chicken Thigh Orzo Bake hot. Garnish with extra grated Parmesan or shredded mozzarella cheese and a fresh lemon slice, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Chicken Thigh Orzo Bake
- 1 cup orzo, uncooked
- 1 3/4 cups chicken broth, warm
- 1/2 cup heavy cream
- 3-4 boneless chicken thighs
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
For Garnish (Optional)
- as needed Parmesan cheese, extra, grated
- as needed mozzarella cheese, shredded
- 1 lemon, sliced
Instructions
- 1
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 2
In a 9x13 inch or similar baking dish, combine the uncooked orzo, warm chicken broth, heavy cream, minced garlic (or garlic powder), lemon juice, salt, pepper, and Italian seasoning. Stir well to combine.
⏱️ 2 min - 3
Add the fresh spinach to the dish, then arrange the boneless chicken thighs on top of the spinach. Gently push the chicken and spinach down to ensure the orzo is mostly submerged in the liquid.
⏱️ 3 min - 4
Drizzle the olive oil over the chicken thighs. Optionally, sprinkle additional salt, pepper, and paprika on the chicken for extra flavor.
⏱️ 1 min - 5
Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes.
⏱️ 35 min•🌡️ 400 - 6
Carefully remove the foil. Gently stir the orzo mixture to prevent sticking. Sprinkle the 1/2 cup of grated Parmesan cheese evenly over the top of the dish.
⏱️ 2 min - 7
Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.
⏱️ 7 min•🌡️ 400 - 8
Serve the Creamy Lemon Chicken Thigh Orzo Bake hot. Garnish with extra grated Parmesan or shredded mozzarella cheese and a fresh lemon slice, if desired.