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Chicken Orzo Bake

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This Chicken Orzo Bake is a cozy, one-pan meal combining tender chicken, creamy orzo pasta, savory vegetables, and herbs—all baked to bubbly, golden perfection. It’s perfect for weeknight dinners or make-ahead meals.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil or butter
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 cups baby spinach or kale (optional)
  • 1 cup dry orzo pasta
  • 2 1/2 cups chicken broth
  • 2 tbsp lemon juice
  • 1 tsp dried oregano or Italian seasoning
  • 1/3 cup grated Parmesan or crumbled feta (optional)
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Season chicken with salt and pepper. In an oven-safe skillet, heat olive oil and sear chicken 2–3 minutes per side until golden. Remove and set aside.
  3. In the same skillet, sauté onion, garlic, and carrots for 3–4 minutes until softened.
  4. Stir in orzo and toast for 1 minute. Add chicken broth, lemon juice, herbs, and additional salt and pepper to taste.
  5. Return chicken to the skillet, nestling into the orzo. Sprinkle cheese over the top if using. Cover with foil or lid.
  6. Bake for 25–30 minutes, uncovering for the last 5 minutes if a golden top is desired.
  7. Stir in spinach or kale if using, and let rest for 5 minutes before garnishing with fresh parsley and serving.

Notes

  • Use rotisserie chicken to save time—skip searing and stir it in before baking.
  • Add sun-dried tomatoes, olives, or mushrooms for variation.
  • Top with lemon zest for extra brightness before serving.
  • Add cream or ricotta for a creamier texture.
  • Store leftovers in the fridge for up to 4 days; reheat with a splash of broth.

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