Baked Chicken and Orzo (Creamy One Pot Meal)

About Baked Chicken and Orzo

I created this chicken orzo recipe after being inspired by a similar dish with a completely different flavor profile and vegetables. Of course, I had to put my own spin on it!

I decided to use Italian-seasoned chicken thighs for their rich flavor and tenderness, and I chose two of my favorite vegetables, sun-dried tomatoes and artichokes. These ingredients not only add a burst of flavor, but they also pair perfectly with the creamy orzo base.

One of the things I love most about this chicken and orzo bake is how simple it is to make. Everything comes together in one pot, which means minimal prep and cleanup, perfect for busy weeknights or when you just don't feel like spending hours in the kitchen. If you love one pot meals, don't miss my salmon puttanesca and smoked sausage and potatoes skillet for more delicious dinners.

Despite how easy it is, this dish is hearty and flavorful, with juicy chicken, tender orzo, and a creamy sauce. It's truly the best of both worlds: a simple one-pot meal that's satisfying, delicious, and full of flavor!

Ingredients

• Chicken thighs are juicy, flavorful, and remain tender when baked. I use boneless, skinless chicken thighs for this recipe because it cooks quicker than bone-in.
• Italian seasoning brings together a blend of herbs like oregano, basil, and thyme, enhancing the overall flavor of the dish. Using a spice blend is a quick way to add flavor without needing multiple seasonings.
• Chicken broth adds moisture and a savory depth of flavor. It helps cook the orzo to perfection.
• Heavy cream adds a rich, creamy texture to the sauce.
• Parmesan cheese adds a nutty, salty flavor that elevates the creaminess of the sauce.
• Artichokes bring a tangy, slightly briny flavor that cuts through the richness of the cream and Parmesan.
• Sun-dried tomatoes add intense, concentrated tomato flavor with a hint of sweetness and tanginess. I suggest using a jar of sun-dried tomatoes packed in oil for the best flavor.
• Spinach adds freshness, color, and nutrients to the dish. It wilts into the sauce, providing a light, earthy flavor that balances out the creamy and savory elements of the dish.
• Orzo, a small pasta that resembles rice, absorbs the flavors of the broth, cream, and Parmesan, making it the perfect starch for this dish. Its tender texture complements the chicken and vegetables.

Variations

Use a different protein. Replace chicken thighs with skinless chicken breasts for a different protein option. You can also use bone-in, skin-on chicken thighs for extra flavor and crispiness. Keep in mind, this will need more time for cooking.

Use different vegetables. This dish is easily customizable. You can use different veggies or add in even more! I suggest using zucchini, bell peppers, mushrooms, broccoli, or asparagus for more variety.

Use white wine. Replace chicken broth with a dry white wine as the liquid to deglaze the pan. Cooking with wine adds a great depth of flavor to this baked chicken orzo.

How to Make Baked Chicken and Orzo

Baked chicken with orzo comes together quickly, so I prefer to prep all my ingredients before I start cooking to ensure the process goes smoothly from start to finish. Chopping vegetables, measuring out spices, and having everything ready in advance makes a huge difference, allowing me to focus on cooking without any interruptions.

Step 1: Preheat the oven to 400°F. Pat dry chicken thighs with a paper towel and season with salt, black pepper, and Italian seasoning. Sear chicken in an overproof skillet on high heat for 2 minutes on each side until golden-brown. Remove from the skillet and set aside.

Step 2: In the same skillet, add the garlic and shallot. Sauté on medium heat for 1-2 minutes until fragrant.

Step 3: Pour the chicken broth into the skillet and use a wooden spoon or spatula to deglaze the pan by scraping up the browned bits from the bottom of the pan.

Step 4: Add the heavy cream, parmesan cheese, Italian seasoning, salt, and pepper to the skillet. Stir until the cheese melts and everything is well combined.

Step 5: Add the artichoke hearts, sun-dried tomatoes, spinach, and orzo pasta. Stir the mixture and bring it to a simmer.

Step 6: Return chicken to the skillet. Nestle chicken in the skillet by adding it to the top of the orzo mixture. Transfer the skillet to the oven and bake uncovered. Let rest before serving and garnish with fresh basil or fresh parsley, if desired.

Expert Tips

Before seasoning, pat chicken dry with paper towels. This helps achieve a golden-brown crust when searing, giving the chicken more flavor and texture. For a richer, deeper flavor, I quickly sear the chicken thighs in a hot skillet with olive oil before baking. This adds a crispy, flavorful layer to the chicken and locks in the juices.

Freshly grated Parmesan melts better and adds a richer, more intense flavor compared to pre-shredded cheese. It also helps thicken the creamy sauce.

After baking, let the chicken and orzo rest for 5-10 minutes. This allows the chicken to retain its juices and the sauce to thicken.

For a burst of freshness, add fresh herbs like parsley or basil just before serving. This brightens the dish and balances out the richness of the creamy orzo and chicken.

Storage

Store: Any leftover baked chicken and orzo should be stored in an airtight container in the refrigerator for up to 4-5 days. Make sure the dish has cooled completely before storing.

Reheat: Cover the casserole dish or skillet with foil or a lid and warm it in the oven at 350°F until heated through. You can also add a splash of chicken broth or cream to keep the orzo moist. For a quicker option, microwave individual portions.

Freeze: Let the dish cool completely, then transfer it to an airtight container. It can be frozen for up to 2-3 months. To reheat, thaw in the refrigerator overnight and warm in the oven with a little extra broth or cream to revive the sauce.