This Chicken Orzo Bake is the perfect one pan meal! Made with deliciously seasoned chicken thighs, orzo, bone broth, artichoke hearts, spinach and fresh lemon, this dish is hearty and satisfying but packed with plenty of bright flavours.
This savoury, flavour-packed meal is made with orzo pasta, which I’m currently loving! I’m a firm believer that even pasta, in moderation, can be part of a healthy diet, especially when balanced with some protein, fibre and healthy fats! In this dish, I’ve paired it with chicken, bone broth and some sources of fibre to make it a little more well rounded, but still really satisfying and delicious.
This Chicken Orzo Bake does have a comforting element, but the flavour combination of sun-dried tomatoes, artichoke hearts and fresh lemon really elevates it and makes it a great option for welcoming in the warmer weather. Best of all, you only need one pan, making clean up so much easier!
Why you’ll love this chicken orzo bake
- Super flavourful: this recipe uses a delicious combination of ingredients for an amazing tuscan-inspired flavour.
- One pan: the chicken, orzo and veggies are all cooked in one pan for easy clean up and less dishes!
- Healthy and satisfying: we’re pairing the orzo with chicken and bone broth for a nice boost of protein and a more balanced meal! Try pairing it with a salad or a veggie side for some extra fibre.
Ingredient notes
- Chicken thighs: I like to use boneless, skinless chicken thighs here because they cook quickly, however you could also use bone-in chicken thighs. They do take longer to cook so you’ll want to increase the cooking time during the searing step.
- Orzo: orzo pasta is a small, rice-shaped pasta that works perfectly in this dish!
- Chicken bone broth: we’re using bone broth instead of water to cook the orzo for more flavour, nutrients and a boost of protein. You can also use regular chicken broth if preferred.
- Onion and garlic: adds a great flavour base.
- Sun-dried tomatoes: these pack so much flavour into the dish! I find sun-dried tomatoes packed in oil have the best flavour, but you can also use dry-packed sun-dried tomatoes if that’s what you have on hand. Just soak them in hot water to soften them before using in the recipe.
- Artichoke hearts: I typically use canned artichoke hearts, but marinated jarred artichokes will work as well.
- Spinach: for a pop of colour and nutrients.
- Spices: we’re using a delicious combination of sweet paprika, garlic powder, dried oregano, salt and pepper to season the chicken.
- Lemon: fresh lemon zest and juice adds some acidity and brightness to the dish.
- Parmesan cheese: use freshly grated parmesan for the best flavour. Feta cheese would be a delicious substitute, however I would wait to add it until the dish comes out of the oven (just sprinkle it over top). If you’re dairy-free, feel free to omit the cheese.
- Avocado oil: for searing the chicken.
How to make this dish
Below are pictures meant to provide a helpful visual overview of the recipe. Make sure to check out the full recipe with detailed instructions in the recipe card at the bottom of this post!
- Toss the chicken thighs with spices, salt and pepper. Sear on both sides until golden brown. Transfer to a plate and set aside.
- Add the onion and cook until translucent. Add the orzo, followed by the garlic.
- Add the bone broth, bring to a boil, then shut off the heat and stir in the sun-dried tomatoes, artichoke hearts, spinach, lemon zest, lemon juice and parmesan cheese. Nestle the chicken thighs in the orzo mixture.
- Bake, uncovered for 15-20 minutes or until the chicken is fully cooked and the orzo is tender. Allow to sit for 5 minutes before serving. Enjoy!
More healthy chicken recipes
If you make this Chicken Orzo Bake, I’d love to hear from you! Feel free to leave a comment or review below, or tag me on Instagram.
Chicken Orzo Bake with Artichokes and Sun-Dried tomatoes
This Chicken Orzo Bake is the perfect one pan meal! Made with deliciously seasoned chicken thighs, orzo, bone broth, artichoke hearts, spinach and fresh lemon, this dish is hearty and satisfying but packed with plenty of bright flavours.
SERVINGS 4
Ingredients
Chicken
- 1.5 pounds boneless skinless chicken thighs
- 1 tsp sweet paprika
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp oil for cooking
Orzo
- 1/2 tbsp avocado oil
- 1 small onion finely chopped
- 1 cup uncooked orzo
- 4 cloves garlic minced
- 2 cups chicken bone broth
- 1/3 cup sun-dried tomatoes chopped
- 1/2 cup canned quartered artichoke hearts drained and chopped
- 2 cups fresh spinach roughly chopped
- Zest from 1 lemon
- 1 tbsp fresh lemon juice
- 1/4 cup parmesan cheese freshly grated
- Sea salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry and place in a large bowl. Toss with the spices, salt and pepper.1.5 pounds boneless skinless chicken thighs, 1 tsp sweet paprika, 1/2 tsp garlic powder, 1 tsp dried oregano, 1 tsp sea salt, 1/2 tsp black pepper
- Heat 2 tbsp of oil in a large cast iron or oven safe skillet (I used a 12″ cast iron skillet) over medium heat. Add the chicken in a single layer and sear until golden brown, about 5-6 minutes. Flip and sear the other side (it does not need to be cooked through). If needed, cook in batches to avoid overcrowding the pan. Transfer to a plate and set aside.2 tbsp oil
- Turn the heat down to medium low and add 1/2 tbsp of oil. Add the onion and cook until translucent, about 3 minutes. Add the orzo and cook, stirring frequently, for about 2 minutes. Add garlic and cook for another minute.1/2 tbsp avocado oil, 1 small onion, 1 cup uncooked orzo, 4 cloves garlic
- Add the broth and stir scraping up any brown bits from the bottom of the pan. Bring to a boil, then turn off the heat and stir in the sun-dried tomatoes, artichoke hearts, spinach, lemon zest, lemon juice and parmesan cheese. Season with salt and pepper to taste. Nestle the chicken thighs in the orzo, along with any juices.2 cups chicken bone broth, 1/3 cup sun-dried tomatoes, 1/2 cup canned quartered artichoke hearts, 2 cups fresh spinach, Zest from 1 lemon, 1 tbsp fresh lemon juice, 1/4 cup parmesan cheese, Sea salt and black pepper
- Bake, uncovered, for 15-20 minutes or until the chicken is fully cooked (165 F internal temp) and the orzo is tender and has absorbed most of the liquid (some leftover liquid is fine and will absorb as it cools down). Remove from the oven and allow to sit for 5 minutes before serving.
- Sprinkle with parsley and a little extra parmesan cheese if desired and enjoy!Chopped fresh parsley
Video
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