Name: Chicken Orzo Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 4 chicken thighs (boneless and skinless); 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper; 1 large shallot (finely diced); 2 garlic cloves (finely chopped); 1 teaspoon Italian seasoning; 1/4 teaspoon red chili flakes; 1 tablespoon tomato paste; 1/2 cup sundried tomatoes (roughly chopped); 1 can (14 oz / 400 g) diced tomatoes; 2 1/2 cups chicken stock; 1 cup orzo; 6-8 fresh basil leaves; 2 tablespoons Parmesan cheese (grated)

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This chicken orzo bake is the ultimate fuss-free dinner that no one can say no to! With juicy chicken thighs and orzo in a tomato-based sauce, it's a super cozy meal that requires very little effort.

For a stovetop version, try my creamy chicken orzo or make this delicious sundried tomatoes chicken pasta.

Overhead view of a chicken orzo bake in a black cast iron pan, with four golden chicken thighs, tomato orzo, fresh basil and grated parmesan.

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There are nights when I simply crave a cozy baked dinner but a bit lighter instead of a cheese and cream casserole.

And this chicken orzo bake with sun-dried tomatoes is the perfect candidate for those evenings. You sear the chicken thighs, then build the sauce in the same pan, which you then place directly in the oven so the orzo cooks effortlessly with no stirring.

There's no cream in this baked orzo, but it's still silky from the starches that get released right in the pan. Top it with freshly grated Parmesan and you have the most delicious one-pan dinner.

Why you'll love this chicken orzo bake

It's truly a one-pan recipe; you won't need to use anything else.
It's a lighter, no-cream casserole but still super rich and silky.
You get a nice mix of carbs and protein in every bowl.

Close-up of a chicken orzo bake showing tender chicken thighs, saucy tomato orzo, sun-dried tomatoes and a sprinkle of parmesan.

What you'll need

Olive oil - Just two tablespoons to sear the chicken and then cook the shallot in.

Chicken thighs - I prefer boneless, skinless thighs over chicken breast in this recipe because it remains juicier during baking. You can also make these chicken thighs and orzo using bone-in chicken, but you will have to adjust the timing accordingly. Typically, it will need 10 minutes more in the oven.

Shallot - This is sweeter and milder than an onion, and I prefer it in delicate pasta dishes like this.

Garlic - You can adjust the quantity to your liking.

Italian seasoning - Use your favorite mix here, or if you don't have a jar of an Italian herb mix, you can replace it with half a teaspoon of dried oregano and half a teaspoon of dried basil.

Red chili flakes - This brings a gentle warmth to the dish, but you can leave it out for the kids.

Tomato paste - This is called tomato puree in the UK, and I like to fry it a bit before adding liquids to release its flavor.

Sun-dried tomatoes - Oil-packed sun-dried tomatoes are better than dry-packed for this recipe because they have so much flavor. Drain and pat them dry before adding to the skillet.

Diced tomatoes - You can use crushed tomatoes as well here, or plum tomatoes that you break up by hand.

Chicken orzo bake in a black two-handled pan on a dark blue background, topped with fresh basil leaves and parmesan.

Chicken stock - Low sodium is perfect because you can adjust the salt according to your taste

Orzo - The orzo goes in dry and cooks in the oven. You can also use another small pasta like ditalini.

Fresh basil - Only add this out of the oven to keep it bright and fresh.

Parmesan - The extra touch for a cheesy, savory finish.

Pro tip

Nestle the chicken thighs on top of the orzo without burying it. If it remains above the liquid, it will roast instead of steaming.

How to make chicken orzo bake

This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.

Preheat the oven to 350°F (175°C). Heat the olive oil in a large oven-proof skillet and sear the chicken thighs until browned on both sides, then remove and set aside.

Raw seasoned boneless chicken thighs in hot oil in a cast iron pan.

Seared chicken thighs, lightly golden, in a cast iron pan.

In the same pan, add the shallot and cook for 1-2 minutes, then stir in the garlic, Italian seasoning and red chili flakes and cook for a further minute.

Next, stir in the tomato paste and cook for a minute until it darkens.

Sautéed red onion and garlic with chilli flakes, dried oregano and sun-dried tomatoes in a pan.

Tomato paste added to the sautéed onion, garlic and sun-dried tomato mixture.

Add the sundried tomatoes then the diced tomatoes, chicken stock and orzo. Stir well to combine.

Chopped tomatoes added to the onion and tomato paste mixture in a cast iron pan.

Uncooked orzo added to the tomato and stock mixture in the pan.

Nestle the chicken thighs into the orzo mixture and transfer the skillet to the oven. Bake uncovered for 20 minutes or until the orzo is tender and has absorbed most of the liquid.

Remove the skillet from the oven and let it sit for 5 minutes. Scatter the basil leaves on top and serve immediately.

Seared chicken thighs placed on top of the tomato orzo mixture before baking.

Baked chicken orzo with tender chicken, fresh basil and grated parmesan, ready to serve.

Substitutions and variations

You can substitute chicken breast instead of thighs, but it may turn out a bit drier. If you want to do this, sear the chicken breast, then cut the bake time by a couple of minutes and only add the breast later so it doesn't dry out.
Make this dish marry me style by stirring in a splash of heavy cream at the end. Or simply try my marry me chicken pasta.
To make this vegetarian, use chickpeas instead of chicken and vegetable stock instead of chicken stock. You may also want to find a hard cheese that's vegetarian because Parmigiano-Reggiano has animal rennet in it.

Recipe tips and notes

If your orzo is too dry or too firm after baking, add another splash of hot stock and return it to the oven for another five minutes.
With this recipe, the orzo shouldn't stick to the pan. To be sure it doesn't, stir it once before it goes in the oven.
If you don't have an oven-safe pan, simply transfer everything to a baking dish after the simmer step to make this into a chicken orzo casserole.

What to serve with chicken orzo bake

This baked chicken orzo pairs great with a simple green salad with a sharp vinaigrette.
Or serve it with roasted or steamed broccoli or green beans.
It's also a great candidate for a bit of delicious garlic bread to mop up the sauce.

Leftovers and storage

Any leftovers will keep well for three to four days in an airtight container in the fridge.
Keep in mind that the orzo will keep soaking up the sauce, so you may need a splash of stock or water when reheating.
To reheat, use the microwave in short bursts, or you can reheat the entire casserole covered in a low oven.
You can also freeze this chicken orzo bake for up to two months, but keep in mind that the texture will soften. Defrost in the fridge overnight and reheat as above.

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