Chicken and Orzo Bake
This Chicken and Orzo Bake is a perfect one-pan meal that brings together tender chicken, hearty orzo pasta, and fresh veggies. Everything is perfectly seasoned with earthy herbs, garlic and Parmesan cheese for a little creaminess.
Servings: 6
Calories: 333kcal
Ingredients
- 6-7 boneless skinless chicken thighs
- Salt and pepper to taste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 white onion finely chopped
- 2 cloves garlic minced
- 2 green or red bell peppers diced
- 1 cup uncooked orzo pasta
- 1 cup cherry tomatoes halved
- 2 cups chicken broth
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, and half of the dried oregano, half of the basil, and half of the paprika. 6-7 boneless skinless chicken thighs, Salt and pepper, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon paprika
- Heat 1 tablespoon of olive oil in a large, cast iron skillet over medium heat. Add the seasoned chicken thighs and cook until golden brown on both sides, about 2-3 minutes per side. Remove the chicken from the skillet and set aside. 2 tablespoons olive oil
- In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion, garlic, and bell peppers until softened, about 3-4 minutes. 1 white onion, 2 cloves garlic, 2 green or red bell peppers
- Stir in the uncooked orzo pasta, cherry tomatoes, and the remaining dried herbs and paprika. Cook for another 2 minutes, allowing the flavors to meld together. ,1 cup uncooked orzo pasta, 1 cup cherry tomatoes
- Pour in the chicken broth and bring to a simmer. Let it cook for 2-3 minutes, then remove from heat. Arrange the seared chicken thighs on top of the orzo and veggie mixture. 2 cups chicken broth
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the orzo is tender.
- Remove the foil, sprinkle grated Parmesan cheese over the chicken and orzo, and return to the oven. Bake uncovered for an additional 5-10 minutes, or until the sauce has thickened. 1/2 cup grated Parmesan cheese
- Garnish with freshly chopped parsley and some grated Parmesan before serving. Fresh parsley
Notes
Store any leftover chicken and orzo in an airtight container and refrigerate for up to 5 days. To reheat, either microwave until it is warmed through or place back in a skillet with some olive oil and heat through.
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The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 333kcal | Carbohydrates: 26g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 116mg | Sodium: 544mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1630IU | Vitamin C: 58mg | Calcium: 108mg | Iron: 2mg