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Chicken Orzo Bake

Chicken Orzo Bake

Try this delicious and creamy chicken orzo bake – a cozy one-pan meal made with juicy chicken and flavorful orzo, perfect for an easy dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 550 kcal

Ingredients
  

For the Chicken:

  • About 1.5 lbs of chicken (thighs for more flavor or breasts for a leaner option)
  • 1 tsp salt and ½ tsp pepper for seasoning
  • 1 tsp paprika for a smoky touch
  • ½ tsp dried oregano for a herby aroma
  • 1 tbsp olive oil to sear the chicken and seal in flavor

For the Orzo Base:

  • 1 cup orzo pasta (it looks like rice and soaks up flavor well)
  • 1 tbsp unsalted butter to lightly toast the orzo
  • 3 garlic cloves (minced) for depth
  • A pinch of red pepper flakes (optional) for mild heat
  • ½ cup chopped sun-dried tomatoes for sweet-tangy flavor
  • 2 cups low-sodium chicken broth to cook everything nicely
  • ½ cup heavy cream for a rich, creamy texture
  • ½ cup grated Parmesan for cheesy goodness
  • 2 cups fresh spinach for color and nutrition
  • 1 tbsp lemon juice for a fresh, zesty finish

Optional Toppings:

  • More Parmesan, chopped parsley, and a little lemon zest to brighten things up

Instructions
 

1. Preheat the Oven

  • Set your oven to 375°F (190°C) to get it ready while you prep everything else.

2. Prep and Sear the Chicken

  • Dry the chicken with paper towels so it browns better. Season both sides with salt, pepper, paprika, and oregano. Heat oil in an oven-safe pan, sear the chicken for about 3–4 minutes per side until golden. It doesn’t need to be fully cooked—just set it aside once browned.

3. Toast the Orzo

  • Using the same pan, melt some butter. Add the orzo and toast it for 1–2 minutes, stirring until it smells nutty. Stir in garlic and optional red pepper flakes. Add sun-dried tomatoes and cook for another minute.

4. Make the Sauce

  • Pour in chicken broth, scraping the pan to lift all that flavor. Stir in cream and Parmesan cheese. Let it simmer for a couple of minutes so the orzo starts soaking up the liquid.

5. Combine and Bake

  • Place the chicken back into the pan, pressing it gently into the orzo mix. Cover the pan with a lid or foil and bake for 15–18 minutes, until the chicken is fully cooked (165°F or 75°C) and the orzo is tender.

6. Add Spinach and Finish

  • Once baked, remove the cover and stir in spinach and a splash of lemon juice. Let it sit for 5 minutes so everything blends together nicely.

7. Garnish and Serve

  • Top with extra Parmesan, a sprinkle of parsley, and some lemon zest. Serve hot and enjoy!

Notes

Nutrition Information (per serving):

  • Calories: 550
  • Fat: 28g
  • Saturated Fat: 12g
  • Cholesterol: 95mg
  • Sodium: 850mg
  • Carbohydrates: 40g
  • Fiber: 3g
  • Sugar: 4g
  • Protein: 36g
  • Vitamin A: 15% DV
  • Vitamin C: 6% DV
  • Calcium: 20% DV
  • Iron: 10% DV
Keyword baked chicken, Chicken orzo bake, creamy chicken orzo, one-pan meal