My one-pan Chicken Orzo Pasta Bake is an easy weeknight dinner that the whole family will love.
This one-pot meal has succulent chicken thighs, sprinkled with spices and baked with orzo pasta, bacon and tomatoes.
With just 15 minutes of preparation, the result is a creamy chicken orzo bake where the oven does the rest of the work.
Table of Contents
Why you will love this recipe
- short prep time
- one-pot
- creamy chicken and pasta dish = comfort food
What you need to make this recipe
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- olive oil
- chicken thighs - skinless and boneless
- onion powder
- garlic powder
- paprika
- bacon
- orzo - also known as risoni
- fresh garlic cloves
- chicken stock - chicken broth
- milk
- thickened cream - heavy cream
- cherry tomatoes - or mini roma or grape tomatoes
- parmesan cheese
- salt
- pepper
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
How to make chicken orzo pasta bake
- Combine onion powder, garlic powder, paprika, salt and pepper.
- Sprinkle over chicken thighs.
- Heat olive oil in an oven-safe skillet. Fry chicken on both sides until lightly browned, then set aside.
- Fry bacon, then add fresh garlic.
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- Add chicken stock, orzo, milk, cream, salt, pepper and tomatoes and stir.
- Add back chicken thighs, then bake.
Top tips for the best result
- You only want the chicken to be lightly browned on both sides when frying (essentially still raw in the middle); the remainder of the cooking will be done in the oven. This means the thighs will keep their moisture and tenderness.
Storage
Leftovers of this chicken orzo recipe can be kept in the refrigerator in an airtight container for up to 3 days.
Variations and additions
- increase the veg content by stirring through some baby spinach at the end
- optional additions you may want to include are sun-dried tomatoes or Dijon mustard (add these to the orzo mixture when you add the liquid)
Other recipes you may enjoy
Tuscan Chicken Thighs - chicken thighs smothered in a parmesan cream sauce packed with semi-dried tomatoes, spinach, garlic and bacon. Serve them with pasta, rice or mashed potatoes.
Cream Cheese and Pesto Chicken - chicken breasts topped with cream cheese and basil pesto, then oven-baked for a quick, low-carb dinner.
Chicken and Broccoli Pasta Bake - easy, creamy comfort food. A cozy casserole with rotisserie chicken, broccoli, thyme and pasta in a cheesy sauce.
The Best Ever Chicken Sandwiches - a soft and creamy chicken salad filling studded with celery, walnuts, fresh herbs, and seasoned with garlic and lemon juice for extra flavour. These taste like they came from your favourite deli!
📖 Recipe
Chicken Orzo Pasta Bake
Ingredients
For the chicken
- 2 tablespoons olive oil
- 500 g boneless skinless chicken thighs
- ½ teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons sweet paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For the orzo
- 100 g bacon diced
- 2 fresh garlic cloves crushed
- 2 cups chicken stock
- 1½ cups orzo pasta
- ⅓ cup milk
- ⅓ cup thickened cream
- 200 g cherry tomatoes halved
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup grated fresh parmesan cheese
Watch me make this recipe
Instructions
- Preheat oven to 180c.
- In a small bowl, blend together onion powder, garlic powder, paprika, salt and pepper.½ teaspoon onion powder2 teaspoons garlic powder2 teaspoons sweet paprika½ teaspoon salt½ teaspoon freshly ground black pepper
- Sprinkle over both sides of the chicken thighs.500 g boneless skinless chicken thighs
- Heat olive oil in a large, heavy-based and oven-proof pan or skillet.2 tablespoons olive oil
- Fry chicken thighs over medium-high heat until lightly browned on both sides, then remove from the pan and set aside (don't wipe out pan).
- Add bacon and fry until lightly browned, then add fresh garlic and fry for another 30 seconds.100 g bacon2 fresh garlic cloves
- Add chicken stock, orzo, milk, cream, tomatoes, salt and pepper and stir to combine, scraping up any browned bits from the base of the pan as you go.2 cups chicken stock1½ cups orzo pasta⅓ cup milk⅓ cup thickened cream1 teaspoon salt½ teaspoon freshly ground black pepper200 g cherry tomatoes
- Add back the chicken thighs in a single layer, then bake (uncovered) for 15 minutes or until the chicken is cooked through and the orzo is tender.
- Stir through parmesan to serve.⅓ cup grated fresh parmesan cheese
Notes
- The chicken is only lightly browned on both sides when frying (essentially still raw in the middle); the remainder of the cooking will be done in the oven. This means the thighs will keep their moisture and tenderness.
Want to save this recipe?
Email yourself a link to this page and come back later.
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