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–+ servings
a cast iron skillet filled with cooked chicken and orzo, in front of a bowl of sliced lemons.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
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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