Chicken Orzo Bake with Lemon and Parmesan
This creamy chicken orzo bake is a comforting one-pan dinner made with tender chicken thighs, orzo pasta, lemon, and parmesan in a rich, savory sauce. As the chicken roasts, the orzo cooks underneath, soaking up flavor and turning perfectly tender. Cozy yet polished, it’s an easy weeknight meal that feels special enough for guests.
Servings: 3 people
Calories: 868kcal
Equipment
- 1 Skillet ovenproof, Dutch oven or braising pan
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds bone-in, skin-on chicken thighs about 4 thighs
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 2 cups chicken broth
- ½ cup heavy cream
- ½ cup Parmesan cheese plus extra for garnish
- 1 whole lemon zested, and juiced
- 1 ½ teaspoons garlic minced
- 3 sprigs fresh thyme stems removed
- 1 cup orzo pasta
- 1 cup fresh spinach lightly chopped
Instructions
- Preheat the oven to 375℉.
- In a large (ovenproof) skillet, braising pan, or Dutch oven, heat the olive over medium-high heat.1 tablespoon olive oil
- Dry the chicken with paper towels and season with 1 ½ teaspoons of salt, pepper, garlic powder, onion powder, and the red pepper flakes.1 ½ pounds bone-in, skin-on chicken thighs, 2 teaspoons salt, ½ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon red pepper flakes
- Place the chicken skin side down in the skillet and heat for 3-4 minutes or until golden brown.
- Flip and cook the chicken for another 2 minutes and then remove the chicken from the skillet and set aside.
- Drain any remaining grease and reduce the heat to medium.
- Add the last ½ teaspoon of salt along with the chicken broth, cream, Parmesan cheese, lemon zest, lemon juice, garlic, and thyme.2 cups chicken broth, ½ cup heavy cream, ½ cup Parmesan cheese, 1 whole lemon, 1 ½ teaspoons garlic, 3 sprigs fresh thyme
- Stir in the orzo pasta and bring the mixture to a low boil.1 cup orzo pasta
- Stir well, making sure to scrape the bottom of the pan. Add the chicken back to the skillet. Bake uncovered for 25-30 minutes.
- Remove the chicken thighs from the skillet. Stir in the spinach and allow it to wilt slightly into the sauce. Place the chicken back into the skillet.1 cup fresh spinach
- Let stand for 5 minutes before garnishing with the additional Parmesan cheese and serve warm.
Notes
Chicken substitutions - Bone-in, skin-on chicken thighs produce the most flavor and keep the sauce rich. Boneless thighs or chicken breasts can be used, but they cook faster and may result in a slightly lighter sauce. Check for doneness early to avoid overcooking.
Orzo texture - Orzo absorbs liquid quickly. Stir well before baking to prevent sticking and ensure even cooking. If the orzo is too thick after baking, stir in a splash of warm chicken broth before serving.
Dairy swaps - Heavy cream creates the creamiest texture. Half-and-half or whole milk can be used for a lighter sauce, though it will be looser. For dairy-free, full-fat coconut milk or Nutpods Half & Half works best and keeps the sauce cohesive.
Gluten-free option - Use a gluten-free orzo and begin checking for doneness a few minutes early, as gluten-free pasta tends to absorb liquid faster.
Make ahead - This dish can be assembled ahead of time and baked just before serving. If refrigerating before baking, allow the pan to sit at room temperature for about 15 minutes before placing it in the oven.
Storage - Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating - Reheat gently on the stovetop or in the microwave with a splash of chicken broth or water to loosen the sauce.
Freezing - Cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 868kcal | Carbohydrates: 42g | Protein: 47g | Fat: 57g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 248mg | Sodium: 2572mg | Potassium: 674mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1903IU | Vitamin C: 5mg | Calcium: 277mg | Iron: 3mg
