Looking for a warming, creamy, and comforting baked chicken orzo that’s as simple as it is delicious? You’ve found the right recipe. This one-pan wonder needs just 11 everyday ingredients, takes 40 minutes, and keeps washing up to a minimum.
After making a few stovetop orzo dishes like Chicken Tomato Orzo Soup and Greek Lemon Orzo Soup, I was keen to try baked orzo, and I was instantly sold. If you haven’t tried it yet, you will be too.
Unlike pan-cooked orzo, which needs constant stirring, baking is hands-off and lets the oven do the work. The chicken gets beautifully tender while the sauce becomes rich and creamy. A squeeze of lemon, plus spinach and sundried tomatoes, brings balance, making this a flavor-packed, well-rounded meal—perfect for a weeknight dinner.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
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Why you need to make this recipe:
- Hands-off one-pot dish with no need for constant stirring.
- Super tender chicken. Baking keeps it juicy and succulent.
- With spinach and sundried tomatoes for a balanced, satisfying meal.
Ingredients:
- Boneless chicken thighs. I prefer thighs over breasts as they stay juicier when baked.
- Chicken broth. Use store-bought or homemade.
- Heavy cream. Makes the sauce rich and creamy.
- Parmesan. Adds a umami flavor and helps thicken the sauce.
- Sundried tomatoes. I use jarred ones in brine, sliced into strips,
- Spinach. Fresh works best, but thawed frozen spinach is okay too. Just make sure you squeeze out as much moisture as you can.
- Orzo. Ideal for baking as its small, rice-like shape absorbs all the flavor from the sauce.
- Lemon. A squeeze at the end brightens the dish and balances the richness.
Substitutions & Variations:
Note that the recipe has not been tested with all the substitutions and variations below, so the results cannot be guaranteed.
- Use chicken breast instead of thighs if you prefer a leaner option.
- Sprinkle in chili flakes for a spicy kick.
- Add White wine for extra depth of flavor.
Recipe steps
*Be sure to see the recipe card below for the full ingredients list & instructions! *
Step 1: Sear the chicken thighs for a few minutes until golden. Add minced garlic and cook for 1 minute until fragrant.
Step 2: Add the paprika, oregano, chicken broth, and orzo.
Step 3: Bake in the preheated oven for 25-30 minutes until the orzo is tender.
Step 4: Add the heavy cream, Parmesan, and spinach. Stir until the spinach wilts. Stir in lemon juice before serving.
Expert Tips
- Sear the chicken. Browning the chicken before baking locks in extra flavor and keeps it juicy.
- Bake with the lid off. If covered, it will take a lot longer.
- Add lemon juice at the end. Squeeze the lemon juice at the end to preserve its fresh and zesty flavor.
Serving suggestions
Loaded with protein, carbs, and veggies, baked chicken orzo is a complete meal on its own. To balance the richness, pair it with a crisp salad dressed in balsamic or French dressing.
I also love to serve it with warm, crusty bread or garlic bread to dip into the delicious sauce.
Recipe FAQs
This dish will keep in the fridge for up to 3 days and can be reheated on the stove or in the microwave. You may want to add a little extra chicken broth or water, as the orzo will absorb some of the liquid while stored.
You can swap orzo for other small pasta shapes like small shells, pastina, or macaroni. Just keep in mind that the cooking time may vary.
I like to use a Dutch oven, but a baking dish or oven-safe skillet will also work.
Did you try this recipe?
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Recipe
Baked Chicken Orzo
Ingredients
- 4 boneless chicken thighs chopped into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp oregano seasoning
- 2 tsp paprika
- 3 cloves garlic minced
- 2 cup chicken broth
- ½ cup (118.29 ml) heavy cream
- ½ cup (50 g) parmesan cheese grated
- ⅔ cup (73.33 g) sun-dried tomatoes sliced into strips
- 2 cups (60 g) spinach roughly chopped
- 1.75 cups (262.5 g) orzo
- 1 Lemon juice
Instructions
- Preheat your oven to 375°F (190°C).
- Heat a the oil in a large oven-safe pan over medium-high heat.
- Season the chicken thighs with salt, add to the pan and sear for 2-3 minutes until golden.
- Add minced garlic and cook for 1 minute until fragrant.
- Add the paprika and oregano, chicken broth, and orzo then return the chicken to the pan.
- Bake in the preheated oven for 25-30 minutes until the orzo is tender.
- Remove the pan from the oven. Add the heavy cream, Parmesan, and spinach. Stir until the spinach wilts and everything is well combined.
- Stir in lemon juice before serving.
I love this recipe. It was so easy to make and baking the dish gets the chicken super tender.