One Pan Chicken and Orzo Bake
This is a fast and easy dinner that features chicken thighs, orzo pasta, and classic Italian flavors. Most importantly, it bakes in one pan for easy prep and cleanup!
Equipment
Ingredients
Chicken thighs:
- 6 chicken thighs, boneless and skinless
- 2 teaspoon Italian Seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
Orzo Mix:
- 1 ¼ cups orzo pasta, about 8 ounces
- ½ medium white onion, diced
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pint cherry tomatoes
- 2 ½ cups chicken stock
- ½ cup parmesan cheese, divided
- 2 tablespoons olive oil
- Fresh basil, garnish
Instructions
- Preheat oven to 375˚F. For chicken, spread thighs out on a clean plate and season well with Italian seasoning, garlic powder, and salt. Set aside.
- In a medium bowl, stir together orzo, onions, garlic, 1/4 cup of parmesan cheese, salt and pepper, and chicken stock.
- In a 9x13, high-walled-baking dish, add olive oil and pour in the orzo mix, distributing it evenly over the pan. Nestle the chicken thighs in the orzo and dot with cherry tomatoes.
- Bake the dish for about 30 minutes or until chicken registers 165˚F in the thick parts of the thighs. Orzo should be tender and most of the liquid absorbed as well.
- Remove from oven and let rest for a few minutes. Garnish with extra parmesan cheese and basil. Serve while warm.
Nutrition
Serving: 1plate | Calories: 741kcal | Carbohydrates: 48g | Protein: 44g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 1158mg | Potassium: 977mg | Fiber: 3g | Sugar: 4g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 213mg | Iron: 3mg