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If you're on the lookout for a dish that combines convenience, flavor, and versatility, look no further than Sun-Dried Tomato Chicken Orzo Cups. This innovative recipe is not only a feast for the senses but also a practical choice that fits seamlessly into various dining occasions. Whether you're prepping for a busy week ahead, planning an impressive appetizer for a gathering, or seeking a satisfying family dinner, these orzo cups check all the boxes.

Sun-Dried Tomato Chicken Orzo Cups

Discover the deliciousness of Sun-Dried Tomato Chicken Orzo Cups, a perfect blend of convenience and gourmet flair. Ideal as a family dinner or an impressive appetizer, these cups feature tender chicken, tangy sun-dried tomatoes, and creamy cheeses all wrapped in satisfying orzo pasta. With easy prep and endless variations, this recipe invites creativity while delivering a burst of Mediterranean flavors. Perfect for any occasion, these orzo cups are sure to be a hit at your next gathering!
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Ingredients
  

1 cup orzo pasta

1 cup cooked chicken, shredded (using rotisserie chicken is a great time-saver)

1/2 cup sun-dried tomatoes, chopped (oil-packed for added flavor)

1/2 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup grated Parmesan cheese

1/4 cup red onion, finely diced

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon salt (or to taste)

1/2 teaspoon black pepper (or to taste)

1/4 cup fresh basil, chopped (for garnish)

Cooking spray or olive oil for greasing the muffin tin

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). While the oven heats, lightly grease a muffin tin with cooking spray or a brush of olive oil to prevent sticking.

    Cook the Orzo: In a large pot of boiling salted water, add the orzo pasta. Cook according to the package directions until al dente. Once cooked, drain the orzo well and set it aside.

      Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic, sautéing them for about 2-3 minutes until the onion turns translucent and fragrant.

        Combine the Ingredients: In a mixing bowl, blend the cooked orzo with the sautéed onion and garlic. Add the shredded chicken, chopped sun-dried tomatoes, fresh spinach, crumbled feta, grated Parmesan, dried oregano, salt, and black pepper. Stir everything together until well incorporated.

          Fill the Muffin Tin: Using a spoon, carefully fill each muffin cup with the orzo mixture, packing it down slightly to ensure they hold their shape during baking.

            Bake the Cups: Place the muffin tin in the preheated oven and bake for approximately 20-25 minutes. The tops should be golden and the mixture thoroughly heated.

              Cool and Serve: After baking, let the orzo cups cool in the tin for about 5 minutes. Then, gently loosen them with a fork or spoon before removing them from the muffin tin.

                Presentation and Enjoy: Serve the orzo cups warm, garnished with a sprinkle of fresh basil on top. These delicious bites can be enjoyed immediately or stored in an airtight container in the fridge for up to 3 days, making them perfect for meal prep or as a charming appetizer for gatherings!

                  Prep Time, Total Time, Servings:

                    20 minutes | 45 minutes | 12 cups