Description

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)

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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.

Nutrition

Serving Size: 1 portion
Calories: 480
Sugar: 4g
Sodium: 580mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 35g
Cholesterol: 120mg