Chicken Orzo Bake | One Pot Dutch Oven Dinner

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat oven to 350°F (175°C).

Dice 1/2 cup of yellow onion into small pieces.

Chop 1/4 cup of sundried tomatoes into small pieces (or use roasted red peppers if preferred).

Mince 2 garlic cloves.

Prepare 1 tablespoon of fresh parsley for garnish (optional).

Shred 1 cup of Parmesan cheese from a block for better melting.

Cut 2 chicken breasts into 4 cutlets and pat dry with paper towels.

Season chicken cutlets with salt and black pepper.

Heat 1 tablespoon of olive oil in a Dutch oven over medium-low heat.

Add chicken cutlets to the Dutch oven and cook for a few minutes on each side until lightly browned (not fully cooked).

Transfer the chicken to a plate and add diced onions to the Dutch oven, cooking until softened.

Add minced garlic and chopped sundried tomatoes to the onions, along with oregano, and stir to combine, scraping any brown bits off the bottom.

Add 1 cup of orzo pasta to the mixture and stir for about 60 seconds.

Pour in 1 1/2 cups of chicken stock and add 1/2 cup of heavy cream, stirring well.

Add 2 cups of spinach and cover the pot for about a minute to wilt the spinach.

Nestle the chicken back into the pot with the orzo mixture.

Transfer the Dutch oven to the preheated oven and bake for 15 minutes.

Remove the Dutch oven from the oven and stir in the shredded Parmesan cheese until melted.

Cover and return to the oven for an additional 5 minutes.

Let the dish cool for about 5 minutes before serving.

Top with fresh parsley and additional Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens