For an extra layer of flavor, consider browning the butter before adding the orzo. Watch carefully to avoid burning. If you prefer a creamier dish, stir in a splash of heavy cream or mascarpone cheese along with the Parmesan. Feel free to substitute other vegetables, such as bell peppers or zucchini, for the spinach and sun-dried tomatoes. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Chicken and Orzo Bake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS12
Elevate your weeknight dinner routine with this comforting Chicken and Orzo Bake! Tender chicken thighs mingle with perfectly cooked orzo, vibrant spinach, and bursts of sun-dried tomato flavor in a creamy, cheesy embrace. A one-pot wonder that's both satisfying and surprisingly simple.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate79 g
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Cholesterol215 mg
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Fiber8 g
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Protein56 g
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Saturated Fat13 g
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Sodium1281 mg
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Sugar11 g
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Fat37 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (180 degrees C). Prepare all ingredients.
02
StepSeason the chicken thighs generously on both sides with salt and pepper.
03
StepIn a 5- to 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add half of the chicken thighs and sear until golden brown, about 4 to 5 minutes per side. Transfer the seared chicken to a plate and repeat with the remaining chicken.
04
StepReduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the Dutch oven. Add the chopped onions and cook until softened and lightly browned, stirring occasionally, approximately 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.
05
StepAdd the butter to the Dutch oven and allow it to melt. Add the orzo and stir quickly to coat all of the pasta with the melted butter. Carefully pour in the chicken broth, making sure to scrape the bottom of the Dutch oven with a wooden spoon to dislodge any browned bits. Bring the mixture to a boil, then remove from heat.
06
StepCover the Dutch oven and bake in the preheated oven until the orzo has absorbed most of the liquid, approximately 15 minutes.
07
StepRemove the Dutch oven from the oven and stir in the baby spinach, shredded Parmesan cheese, chopped sun-dried tomatoes, lemon zest, and lemon juice.
08
StepNestle the chicken thighs into the orzo mixture. Cover the Dutch oven and return it to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted near the center of a thigh registers at least 165 degrees F (74 degrees C), about 10 to 15 minutes. Serve immediately with lemon wedges.
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Kaley Wunsch
Jun 25, 2025This was so easy to make and the whole family loved it! Will definitely be making this again.
Maximilian Beahan
Jun 15, 2025I love that it's a one-pot meal! Makes cleanup a breeze.
Isadore Haley
Jun 13, 2025I substituted the spinach for kale and it worked great! Just added it a little earlier to cook down.
Tremaine Abshire
Jun 12, 2025The lemon really makes this dish! I added a little extra parmesan at the end.
Cielo Sanford
Jun 11, 2025I've made this twice now, and it's become a family favorite.
Sebastian Fay
Jun 9, 2025My orzo was a little too al dente after the first bake, so I added a little more chicken broth and baked it a little longer.
Ike Torphy
Jun 5, 2025This is a perfect weeknight meal. Quick, easy, and delicious!