One Pot Creamy Baked Chicken and Orzo Recipe (One-Pan)
Good news: your next comfort food favorite has arrived! This One Pot Creamy Baked Chicken and Orzo Recipe is a creamy, dreamy weeknight dinner that combines juicy, perfectly seasoned chicken bites with tender orzo pasta in a rich, velvety sauce. It’s all made in one large oven-safe skillet, saving you time, dishes, and stress—perfect for those busy weeknights when you need something comforting and effortless to feed the whole family.
Sometimes, you just need a simple, one-pot pasta dish on a busy weeknight. I love this simple creamy baked chicken and orzo, in fact, I love a one pot dinner! Some of my favorites on my site are my chicken and couscous, shrimp penne alla vodka, and shrimp couscous. This chicken orzo bake is the perfect comfort food for any season, and it’s bound to become a great recipe you’ll turn to again and again! Oh, and definitely try my Chicken Milanese Pasta!
I’m a huge fan of orzo- check out some of my other orzo recipes like my arugula orzo salad, and shrimp orzo!
Why You’ll Love This Recipe
- Complete Dinner in One Pan: With tender chicken, creamy orzo pasta, and fresh spinach, this dish checks all the boxes for a satisfying meal.
- Minimal Cleanup: Using one large skillet or Dutch oven, you’ll enjoy fewer dishes without sacrificing flavor or quality.
- Crowd-Pleasing Flavors: The combination of sun-dried tomatoes, fresh garlic, and Parmesan cheese creates a rich and tangy dish that’s perfect for the whole family.
Ingredients
- Skinless Chicken Breasts: Cubed for easy bites; opt for organic or free-range for the best flavor and texture.
- Dry Orzo Pasta: A small pasta that cooks quickly; toast it first for a nutty depth of flavor.
- Sun-Dried Tomatoes: Use oil-packed for a softer texture and intense flavor; drain before chopping.
- Fresh Garlic: Adds aromatic depth—skip the garlic powder here for the real deal!
- Chicken Broth: Or chicken stock for added richness; low-sodium is best to control the salt level.
- Heavy Cream: Creates a luscious, creamy sauce that coats every bite of the orzo.
- Parmesan Cheese: Use freshly grated for a smooth finish—it melts better than pre-shredded. Look for authentic Parmigiano Reggiano!
- Fresh Spinach: Adds brightness; baby spinach wilts perfectly without extra prep.
- Diced Onion: Adds sweetness and depth—yellow onions work best for this recipe.
- Oregano: A key herb for that Italian seasoning vibe—feel free to substitute with fresh herbs if you have them.
Substitutions
- Chicken Breasts → Store-Bought Rotisserie Chicken: Save time by shredding a rotisserie chicken and adding it during the last 5 minutes of cooking.
- Heavy Cream → Coconut Milk: For a dairy-free version, use full-fat coconut milk for a creamy consistency with a touch of tropical flair.
Additions
- Cherry Tomatoes: Halve and add them with the sun-dried tomatoes for a burst of fresh sweetness.
- Feta Cheese: Sprinkle over the top of the finished dish for a salty, tangy kick.
- Red Pepper Flakes: Add a subtle heat with some red pepper flakes.
Step by Step Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the cubed chicken breasts with salt and black pepper. Sear the chicken until golden brown on all sides, about 2–3 minutes. (The chicken does not need to be fully cooked.) Remove the chicken from the skillet and set aside.
Sauté Onion and Toast Orzo: In the same skillet, add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the diced onion and sauté until softened, about 3–4 minutes. Stir in the dry orzo pasta and cook, stirring frequently, until lightly golden and fragrant, about 2–3 minutes.
Add Garlic, Sun-Dried Tomatoes, and Herbs: Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and oregano, cooking for another minute.
Combine Ingredients: Pour in the chicken broth and heavy cream, stirring to combine. Ensure the liquid is evenly mixed to prevent curdling. Season with additional salt and black pepper, if desired.
Return the seared chicken pieces to the skillet, spreading them evenly across the top.
Bake: Cover the skillet with a lid or foil and bake for 20 minutes. After 20 minutes, uncover and bake for an additional 5 minutes to allow any excess liquid to reduce.
Add Spinach: Remove the skillet from the oven and carefully stir in the fresh spinach until wilted. Stirring at this stage also helps distribute any remaining liquid.
Finish with Parmesan: Sprinkle the Parmesan cheese evenly over the top. For a golden finish, place the skillet under the broiler for 2–3 minutes, watching closely.
Garnish and Serve: Sprinkle with fresh parsley, if desired, and serve with additional Parmesan cheese on the side.
Tips and Notes
- Toast the Orzo: Don’t skip this step! Cooking the pasta in a tablespoon of olive oil over medium heat gives the dish a rich, nutty flavor.
- Deglaze the Pan: After sautéing the onions and garlic, scrape up the brown bits from the bottom of the pan with the broth for maximum flavor.
- Use a Meat Thermometer: Check the internal temperature of the chicken to ensure it reaches 165°F for perfectly cooked, tender chicken.
- Stir Before Baking: Ensure the cream is fully mixed into the broth to avoid curdling during the bake time.
Serving Suggestions
- Wine Pairing: Pair this creamy chicken orzo with a crisp Pinot Grigio or a lightly oaked Chardonnay to complement the richness of the sauce and the tangy sun-dried tomatoes.
- Garlic Bread: Serve with slices of warm, crusty garlic bread to soak up the creamy sauce.
- Simple Green Salad: A refreshing salad with lemon juice, olive oil, and fresh dill balances the richness of the dish.
Storage and Reheating Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat: Add a splash of chicken broth or heavy cream before reheating in the microwave or on the stovetop to revive the creamy texture.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One Pot Creamy Baked Chicken and Orzo Recipe (One-Pan)
Equipment
- Large oven-safe skillet or Dutch oven
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Foil or skillet lid
- Microplane for Parmesan
Ingredients
- 1½ cups orzo
- 2 tablespoons olive oil divided
- 2 chicken breasts boneless, skinless chicken breasts, cut into bite-sized cubes
- Salt and black pepper to taste
- 1 small onion diced
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes oil-packed, drained and chopped
- 1 teaspoon dried oregano
- 2½ cups chicken broth or low-sodium chicken stock
- ¼ cup heavy cream at room temperature
- 2 cups fresh spinach
- ¼ cup freshly grated Parmesan cheese plus more for serving
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
Sear the Chicken:
- Preheat your oven to 375°Fahrenheit (196° Celsius).
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Season 2 boneless, skinless chicken breasts (cut into bite-sized cubes) with salt and black pepper.
- Sear the chicken until golden brown on all sides, about 2–3 minutes. Remove the chicken from the skillet and set aside.
Sauté the Onion and Toast the Orzo:
- In the same skillet, add the remaining 1 tablespoon olive oil and reduce the heat to medium.
- Add 1 small diced onion and cook for 3–4 minutes until softened.
- Stir in 1½ cups dry orzo pasta and toast for 2–3 minutes, stirring frequently, until it is golden and fragrant.
Add Garlic, Sun-Dried Tomatoes, and Seasoning:
- Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
- Add ½ cup chopped sun-dried tomatoes and 1 teaspoon dried oregano, stirring to combine for another minute.
Combine with Broth and Cream:
- Pour in 2½ cups chicken broth and ¼ cup heavy cream, stirring well to combine.
- Ensure the liquid is evenly distributed and scrape up any browned bits from the bottom of the pan for extra flavor. Season with additional salt and black pepper if needed.
Bake the Orzo and Chicken:
- Return the seared chicken pieces to the skillet, spreading them evenly over the top.
- Cover the skillet with foil or a lid and bake for 20 minutes.
- Uncover and bake for an additional 5-8 minutes to reduce any remaining liquid.
Add Spinach and Finish with Parmesan:
- Remove the skillet from the oven and stir in 2–3 cups fresh spinach until wilted.
- Sprinkle ¼ cup freshly grated Parmesan cheese over the top.
- For a golden finish, broil for 2–3 minutes until the cheese is melted and lightly browned.
Garnish and Serve:
- Garnish with 2 tablespoons fresh parsley, if desired, and serve with extra Parmesan cheese on the side.
This was delicious! I added lots of extra parm because I like it cheesy.