This dish brings together the heartiness of baked chicken and the satisfying texture of orzo in a single casserole-style meal. It’s simple to prepare, making it ideal for busy evenings, yet impressive enough for a casual dinner gathering. The orzo soaks up the flavors of the seasoned chicken and broth, creating a rich and satisfying dish that leaves you with minimal cleanup. Plus, it’s highly customizable and kid-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs
Orzo pasta
Olive oil
Onion
Garlic
Chicken broth
Diced tomatoes (optional)
Carrots
Zucchini or spinach (optional)
Dried oregano
Dried thyme
Salt
Black pepper
Fresh parsley (for garnish)
Grated parmesan or feta (optional)
Directions
Preheat your oven to 400°F (200°C).
Season the chicken thighs with salt, pepper, oregano, and thyme.
In a large oven-safe skillet or baking dish, heat olive oil over medium-high heat. Sear the chicken thighs, skin-side down, until golden and crispy, about 5–7 minutes. Flip and cook for another 3 minutes, then remove and set aside.
In the same skillet, add diced onion, garlic, carrots, and optional zucchini. Sauté for about 3–4 minutes until softened.
Stir in the orzo, letting it toast slightly for 1–2 minutes.
Pour in the chicken broth and optional diced tomatoes. Stir everything to combine.
Nestle the chicken thighs on top of the orzo mixture, skin-side up.
Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15–20 minutes, or until the chicken is cooked through and the orzo is tender.
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and optional cheese before serving.
Servings and timing
This recipe serves 4–6 people. Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes
Variations
Protein Swap: Use boneless chicken thighs or breasts if preferred. Adjust cooking time accordingly.
Vegetarian Option: Omit the chicken and add more vegetables like mushrooms and bell peppers, and use vegetable broth.
Spicy Kick: Add red pepper flakes or a pinch of cayenne to the orzo mixture.
Cheesy Finish: Stir in shredded mozzarella or sprinkle feta on top before serving.
Creamy Version: Add a splash of cream or a dollop of cream cheese to the orzo for a richer texture.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the desired portion in a microwave-safe dish, cover with a damp paper towel, and heat on medium power until warmed through. To reheat in the oven, cover with foil and bake at 350°F (175°C) until hot, about 15–20 minutes. Add a splash of broth or water if the orzo looks dry.
FAQs
How do I know when the chicken is fully cooked?
The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear.
Can I use rice instead of orzo?
You can, but cooking times and liquid ratios will vary. Orzo cooks faster and absorbs liquid differently than rice.
What is orzo?
Orzo is a small, rice-shaped pasta that cooks quickly and works well in baked and one-pot dishes.
Can I use boneless chicken?
Yes, boneless thighs or breasts can be used, but reduce the baking time slightly to prevent drying out.
Can I make this dish ahead of time?
Yes, you can assemble everything ahead of time, cover, and refrigerate. Bake it just before serving.
Can I freeze baked chicken orzo?
Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before reheating.
What vegetables go well with this recipe?
Carrots, zucchini, spinach, bell peppers, and mushrooms all work well with the flavors of this dish.
Does the orzo get mushy when baked?
No, if baked correctly, the orzo becomes tender without being mushy, especially when baked covered for part of the time.
Can I add lemon for extra flavor?
Yes, a squeeze of fresh lemon or lemon zest added before serving brightens up the dish beautifully.
What kind of pan should I use?
A large oven-safe skillet or a 9×13-inch baking dish works well. Make sure it’s deep enough to hold all the ingredients.
Conclusion
Baked Chicken Orzo is the ultimate comfort food that combines ease, flavor, and nourishment in one dish. With simple ingredients and a one-pan method, it’s a dinner you can count on any night of the week. Whether you keep it classic or experiment with your favorite add-ins, this cozy meal is sure to become a go-to favorite.
Baked Chicken Orzo is a cozy one-pan meal featuring golden chicken thighs baked over a bed of savory orzo pasta, vegetables, and broth. It’s simple, flavorful, and perfect for weeknight dinners with minimal cleanup.
Ingredients
4–6 bone-in, skin-on chicken thighs
1 cup orzo pasta
2 tbsp olive oil
1 onion, diced
3 cloves garlic, minced
2 carrots, diced
1 zucchini, diced (optional)
1 can (14.5 oz) diced tomatoes (optional)
2 1/2 cups chicken broth
1 tsp dried oregano
1/2 tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan or crumbled feta (optional, for serving)
Instructions
Preheat oven to 400°F (200°C).
Season chicken thighs with salt, pepper, oregano, and thyme.
In a large oven-safe skillet or baking dish, heat olive oil over medium-high heat. Sear chicken, skin-side down, until golden and crispy (5–7 minutes). Flip and cook another 3 minutes. Remove and set aside.
In the same skillet, sauté onion, garlic, carrots, and zucchini (if using) for 3–4 minutes until softened.
Stir in orzo and toast for 1–2 minutes.
Add chicken broth and diced tomatoes (if using). Stir to combine.
Place seared chicken thighs on top of the orzo mixture, skin-side up.
Cover with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes, or until chicken is cooked through and orzo is tender.
Let rest for 5 minutes before serving. Garnish with fresh parsley and optional cheese.
Notes
Use boneless chicken thighs or breasts for faster cooking.Add red pepper flakes or cayenne for heat.Make it creamy with a splash of cream or cream cheese stirred into the orzo.Substitute spinach for zucchini or stir it in at the end for a wilted green option.Lemon zest or juice brightens up the final dish.
