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Weeknight • Chicken

Skillet Chicken and Orzo Bake

A flavorful and comforting one-pan meal with tender chicken, al dente orzo, and savory spices, all baked to perfection in a skillet.

Prep
15 min
Cook
30 min
Servings
4
Level
Weeknight
Skillet Chicken and Orzo Bake

Imagine a dish that’s cozy, incredibly flavorful, and comes together in just one pan. Meet your new weeknight hero: Skillet Chicken and Orzo Bake! This recipe brings together succulent chicken, tiny rice-shaped orzo pasta, and savory spices in a rich, comforting sauce, all baked until bubbly and delicious. It's the perfect fuss-free meal for busy evenings when you want maximum taste with minimal cleanup. Your whole family will love this simple yet satisfying dish!

Ingredients

Yield: 4 servings

Main

  • 1 tbsp olive oil
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups uncooked orzo pasta
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 3 cups chicken broth
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper (or to taste)
  • 1/2 cup frozen peas (optional, but recommended)
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 375°F (190°C).

  2. Step 2

    Heat olive oil in a large oven-safe skillet (10-12 inch cast iron or similar) over medium-high heat. Season the chicken pieces with salt and pepper. Add chicken to the skillet and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken to a plate and set aside.

  3. Step 3

    Add chopped onion to the skillet and cook until softened, about 4-5 minutes. Stir in minced garlic, oregano, and thyme, and cook for another minute until fragrant.

  4. Step 4

    Stir in the uncooked orzo, diced tomatoes (with their juices), and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Return the browned chicken to the skillet, nestling it into the liquid.

  5. Step 5

    Cover the skillet tightly with an oven-safe lid or aluminum foil. Transfer to the preheated oven and bake for 20-25 minutes, or until the orzo is tender and most of the liquid has been absorbed.

  6. Step 6

    Remove the skillet from the oven. Stir in the frozen peas (if using) and grated Parmesan cheese. If the dish seems a bit dry, add a splash of extra broth. Let it sit, covered, for 5 minutes before serving.

  7. Step 7

    Garnish with fresh parsley and extra Parmesan cheese if desired. Serve warm directly from the skillet. Enjoy your cozy one-pan meal!

Tips

  • To ensure the orzo cooks evenly, make sure it's fully submerged in the liquid before baking. Stir well!
  • If you don't have an oven-safe skillet, you can transfer everything from the stovetop cooking into a 9x13 inch baking dish before baking.
  • Feel free to swap chicken thighs for boneless, skinless chicken breast, just be careful not to overcook them to keep them tender.

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