Chicken Orzo Bake

This Chicken Orzo Bake is a cozy, all-in-one dish that brings together tender chicken, creamy orzo pasta, and a savory blend of herbs and vegetables—all baked until golden and bubbling. It’s hearty, comforting, and incredibly easy to throw together, making it one of my favorite weeknight meals.

Why You’ll Love This Recipe

I love this dish because it’s everything I want in a comforting dinner: creamy, flavorful, and all made in one pan. The orzo soaks up all the rich chicken broth and juices while baking, creating a risotto-like texture without constant stirring. I can pack in extra veggies or keep it simple, and it’s always a hit with the family. Plus, the leftovers are just as delicious the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts
salt
black pepper
olive oil or butter
onion, chopped
garlic, minced
carrots, diced
baby spinach or kale (optional)
dry orzo pasta
chicken broth
lemon juice
dried oregano or Italian seasoning
Parmesan cheese or feta (optional)
fresh parsley, for garnish

Directions

1. I preheat the oven to 375°F.

2. I season the chicken with salt and pepper, then sear it in a hot oven-safe skillet with olive oil until golden on both sides. I remove it and set it aside.

3. In the same skillet, I sauté the onion, garlic, and carrots until softened.

4. I stir in the orzo and toast it for a minute, then add chicken broth, lemon juice, herbs, and a bit more salt and pepper.

5. I nestle the chicken back into the pan, sprinkle cheese on top if using, and cover the skillet with foil or a lid.

6. I bake for 25–30 minutes, until the orzo is tender and the chicken is fully cooked. If I want a golden top, I uncover it for the last 5 minutes.

7. I stir in spinach or kale if I’m using greens, then let it sit for a few minutes before garnishing with fresh parsley and serving.

Servings and timing

This recipe serves 4 to 6. It takes about 15 minutes to prep and 30 minutes to bake, so I usually have it on the table in around 45 minutes.

Variations

Sometimes I stir in sun-dried tomatoes or olives for a Mediterranean twist. I also like swapping in mushrooms or zucchini for a veggie-packed version. If I want it creamier, I add a splash of cream or a dollop of ricotta at the end. For extra zest, I sprinkle lemon zest on top just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm individual portions in the microwave or reheat the entire dish in the oven at 350°F with a splash of broth to keep the orzo from drying out.

FAQs

Can I use rotisserie chicken?

Yes, I often use shredded rotisserie chicken to save time. I skip the searing step and stir it in before baking.

Do I need to cook the orzo first?

No, the orzo cooks right in the baking dish, absorbing all the broth and flavor. That’s one of the reasons I love this recipe—it saves time and dishes.

Can I make it vegetarian?

Definitely. I replace the chicken with chickpeas or white beans and use vegetable broth. It’s just as hearty and flavorful.

Can I use rice instead of orzo?

I don’t recommend swapping orzo for rice directly, since rice absorbs liquid differently and takes longer to cook. If I want to try it, I adjust the liquid and baking time accordingly.

What’s the best pan to use?

I use an oven-safe skillet or Dutch oven so I can go straight from stovetop to oven. If I don’t have one, I transfer everything to a baking dish before putting it in the oven.

Conclusion

This Chicken Orzo Bake is a go-to comfort food dish I make again and again. It’s easy, flexible, and packed with flavor—and I love how it all comes together in one pan. Whether I’m feeding a busy weeknight crowd or just craving something warm and satisfying, this dish always delivers.

Print