Baked Chicken Orzo Recipe

Baked chicken and orzo pasta in a skillet with spinach, artichoke hearts, and sun-dried tomatoes.

5 from 3 votes

Try this easy and creamy baked chicken and orzo for a one pot meal that’s full of comfort and flavor! This chicken orzo bake is simple to make and perfect for busy nights.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 575kcal

Author: Angela Lietzke

Equipment

Large ovenproof skillet

Ingredients

4 chicken thighs boneless, skinless
2 Tablespoons olive oil
1 Tablespoon Italian seasoning divided
1 ½ teaspoons salt divided
¾ teaspoon black pepper divided
3 cloves garlic minced
1 shallot minced
1 cup chicken broth
½ cup heavy cream
½ cup parmesan cheese freshly grated
14 ounce artichoke hearts drained, halved
⅔ cup sun-dried tomatoes packed in oil, julienned
2 cups spinach roughly chopped
1 cup orzo

Instructions

Preheat the oven to 400°F.
Pat the chicken thighs dry with a paper towel and season both sides with 1 teaspoon of salt, ½ teaspoon of black pepper, and 2 teaspoons of Italian seasoning.
Heat a large ovenproof skillet over medium-high heat, add olive oil and arrange the chicken thighs in a single layer. Sear chicken for about 2 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside.
Using the same skillet, add the minced garlic and shallot. Sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and deglaze the pan by scraping up the browned bits from the bottom with a wooden spoon or spatula.
Add the heavy cream, Parmesan cheese, 1 teaspoon of Italian seasoning, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Stir until the cheese melts and the mixture is well combined. Then, stir in the artichoke hearts, sun-dried tomatoes, spinach, and orzo. Bring the mixture to a simmer.
Nestle the chicken thighs on top of the orzo mixture in the skillet. Transfer the skillet to the oven and bake uncovered for 15 minutes, or until the chicken reaches an internal temperature of 165°F. Let the dish rest for 5 minutes before serving.

Notes

The chicken is done when it reaches an internal temperature of 165°F.
I like to use freshly grated parmesan because it melts better than pre-shredded cheese. It also helps thicken the sauce.

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