 Ingredients
- 1½ lb (680 g) boneless, skinless chicken breast or thighs, cut into bite-size pieces
- 1½ cups (300 g) dry orzo
- 2 cups (480 ml) chicken broth
- 1 cup (240 ml) heavy cream
- 2 cups fresh spinach, roughly chopped
- 1½ cups cherry tomatoes
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1 tsp paprika
- ½ tsp dried oregano
- ½ tsp black pepper
- ½ tsp salt, or to taste
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Season the chicken with paprika, Italian seasoning, oregano, salt, and black pepper.
- Heat olive oil in a large oven-safe skillet and cook chicken for 3–4 minutes per side, until lightly browned. It does not need to be fully cooked yet.
- Add minced garlic and cook for 30 seconds.
- Stir in the dry orzo, chicken broth, and heavy cream.
- Add spinach and about half of the cherry tomatoes. Stir everything together.
- Sprinkle mozzarella and Parmesan over the top and arrange the remaining tomatoes on top.
- Cover tightly with foil and bake for 20 minutes.
- Remove the foil and bake another 10–15 minutes, until the orzo is tender, the chicken reaches 165°F (74°C) internally, and the cheese is golden and bubbly.
- Let rest for 5 minutes. Garnish with parsley and a little lemon juice before serving.
 Approx. Nutrition Per Serving
Approximate, assuming 6 servings.
- Calories: ~590 kcal
- Protein: ~43 g
- Carbohydrates: ~48 g
- Fat: ~25 g
- Fiber: ~3 g
- Sugar: ~5 g
- Sodium: ~700–850 mg
- Calcium: ~300 mg
 Q&A
Can I use chicken thighs?
Yes. Boneless, skinless thighs work especially well and stay juicy.
Can I substitute the heavy cream?
Yes. Half-and-half or evaporated milk can be used, although the sauce will be slightly lighter.
Can I use frozen spinach?
Yes. Thaw it first and squeeze out excess water.
Can I add more vegetables?
Absolutely. Mushrooms, zucchini, bell peppers, or broccoli work well.
Why cover it with foil?
The foil traps steam so the orzo cooks properly without drying out while the chicken and vegetables bake.
Can I make it ahead?
Yes, but freshly baked is best because orzo continues absorbing the sauce as it sits. Add a splash of broth or milk when reheating if needed.
Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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