Julie Clark
Updated:
Chicken and Orzo Bake
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This Chicken and Orzo Bake is an easy, one-pan dinner packed with tender chicken, orzo, and fresh vegetables. It’s seasoned with garlic, herbs, and a touch of Parmesan cheese for just the right amount of creaminess.
The Chicken Orzo Bake is a no-fuss, family-friendly meal that comes together quickly and bakes all in one dish, just like our pesto pasta bake. You’ll love the minimal cleanup and big flavor for busy weeknights. Plus, it’s totally customizable.
A Weeknight Win From Our Kitchen to Yours.
This chicken and orzo bake recipe was born out of one of those nights when I needed something simple, filling, and made with what I had on hand. We had chicken thighs leftover from our stuffed chicken thighs, orzo (from our orzo pilaf), a few veggies, and some Parmesan—and this casserole dish came together quickly. The first time I made it, I knew it was a keeper. The kids loved it, Matt went back for seconds, and I loved that cleanup was easy.
We’ve made this dish so many different ways now—swapping in spinach or mushrooms, using leftover rotisserie or roasted chicken, or even adding a splash of cream for extra richness. It’s one of those flexible meals that always works, no matter what’s in the fridge.
If you like this recipe, you might also enjoy our baked chicken and gravy or brown butter spaghetti. All are easy, hearty meals that bring everyone to the family table.
Enjoy! -Julie
Ingredients You’ll Need:
Here’s what you’ll need to create this delicious one-pot chicken and orzo bake:
- Chicken Thighs: While the recipe calls for boneless, skinless chicken thighs, you can also use bone-in, skin-on thighs or chicken breasts. If using these alternatives, adjust the searing time by adding a couple of minutes per side to ensure they are cooked through. If you love chicken thighs, try our baked chicken thighs and grilled chicken thighs!
- Orzo Pasta: Use gluten free pasta for a gluten free dinner.
- Seasonings: 1 teaspoon each of dried oregano, dried basil, and paprika. Plus, salt and black pepper to taste. If you want to use fresh herbs, try one tablespoon each of oregano and basil.
See the recipe card below for full ingredients and amounts.
Chicken and Orzo Bake
This Chicken and Orzo Bake is a perfect one-pan meal that brings together tender chicken, hearty orzo pasta, and fresh veggies. Everything is perfectly seasoned with earthy herbs, garlic and Parmesan cheese for a little creaminess.
Servings 6
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Ingredients
- 6-7 boneless skinless chicken thighs
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 white onion finely chopped
- 2 cloves garlic 1 teaspoon minced garlic
- 2 green or red bell peppers diced
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes halved
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and half of the dried oregano, half of the basil, and half of the paprika. 6-7 boneless skinless chicken thighs, Salt and pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon paprika
- Heat 1 tablespoon of olive oil in a large, cast iron skillet over medium heat. Add the seasoned chicken thighs and cook until golden brown on both sides, about 2-3 minutes per side. Remove the chicken from the skillet and set aside. 2 tablespoons olive oil
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, garlic, and bell peppers until softened, about 3-4 minutes. 1 white onion, 2 cloves garlic, 2 green or red bell peppers
- Stir in the uncooked orzo pasta, cherry tomatoes, and the remaining dried herbs and paprika. Cook for another 2 minutes, allowing the flavors to meld together. 1 cup uncooked orzo pasta, 1 cup cherry tomatoes
- Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes, then remove from heat. Arrange the seared chicken thighs on top of the orzo and veggie mixture. 2 cups chicken broth
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the orzo is tender.
- Remove the foil, sprinkle grated Parmesan cheese over the chicken and orzo, and return to the oven. Bake uncovered for an additional 5-10 minutes, or until the sauce has thickened. Garnish with freshly chopped parsley and some grated Parmesan before serving. ½ cup grated Parmesan cheese, Fresh parsley
Notes
- Vegetables: Feel free to add or remove vegetables based on your preference or what you have on hand. Some great additions include fresh spinach, sun-dried tomatoes, mushrooms, zucchini, or broccoli. These can be added during the sautéing step for extra nutrition and flavor.
- Creaminess: For a creamier texture, stir in some heavy cream or Greek yogurt after the dish has come out of the oven.
- Citrus: Lemon and Mediterranean recipes just go together! Layer in lemon slices or lemon zest in the last few minutes of baking or garnishing with a squeeze of lemon juice after baking to add a refreshing tang.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, either microwave until it is warmed through or place back in a skillet with some olive oil and heat through.
Nutrition
Calories: 333kcal | Carbohydrates: 26g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 544mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1630IU | Vitamin C: 58mg | Calcium: 108mg | Iron: 2mg
How to Make Chicken and Orzo Bake: Step by Step
Follow these simple steps to prepare your Chicken and Orzo Bake:
- Prepare: Start by preheating your oven to 375°F (190°C). Season the chicken thighs with salt, pepper, and half of the dried oregano, basil, and paprika.
- Sear the Chicken: Heat 1 tablespoon of extra virgin olive oil in a oven-safe large skillet (cast iron works great!) over medium heat. Add the seasoned chicken thighs and cook until golden brown on both sides, about 2-3 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, garlic, and bell peppers until softened, about 3-4 minutes.
- Combine Ingredients: Stir in the uncooked orzo pasta, cherry tomatoes, and the remaining dried herbs and paprika. Cook for another 2 minutes, allowing the flavors to meld together.
- Add Broth: Pour in the chicken broth (or chicken stock) and bring to a simmer. Let it cook for 2-3 minutes, then remove from heat. Arrange the seared chicken thighs on top of the orzo and veggie mixture.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the orzo is tender. The liquid should be mostly absorbed.
- Add Cheese: Remove the foil, sprinkle grated Parmesan cheese over the chicken and orzo, and return to the oven. Bake uncovered for an additional 5-10 minutes, or until the sauce has thickened slightly.
- Garnish and Serve: Garnish with freshly chopped parsley and some grated Parmesan before serving.
Make It a Meal
While this Chicken and Orzo Bake is a complete meal on its own, you can easily complement it with a few simple sides to round out your dinner table:
- Green Salad: A fresh green salad with a light vinaigrette pairs well with the rich flavors of the chicken bake. Caesar salad is a great option, too.
- Garlic Bread: Serve with warm, crusty garlic bread to soak up the delicious sauce.
- Roasted Vegetables: If you want to add more veggies to your chicken and orzo bake, consider roasting some seasonal vegetables like roasted carrots, Brussels sprouts with bacon, or lemon roasted asparagus.
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Can’t wait to make this weekend! Looks delicious.