If you’re after something cozy, protein-packed, and full of flavor, this creamy chicken orzo bake is it. Everything cooks in one casserole dish- chicken, orzo, sundried tomatoes, peas, and good ol' feta. It's so good, and yet so easy, it almost feels like cheating!
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This dish is comfort food made easy. You get seasoned chicken thighs with crispy skin, creamy and flavorful orzo, with healthy green peas, all cooked together!
ingredients
- Vegetables & Add-ins:
- Frozen peas - no need to thaw, they go in straight from the freezer.
- Sundried tomatoes.
- Fresh lemon juice.
- Dairy:
- Heavy cream (or half and half).
- Feta cheese
- Seasonings & Herbs:
- Smoked or sweet paprika, oregano, thyme.
- Salt and pepper
- Other:
- Pesto.
- Chicken or vegetable stock - the liquid that cooks the orzo and brings it all together.
- Cooking oil: A neutral oil like olive oil, for browning and baking.
- Optional (garnish): red pepper flakes and fresh basil.
chicken orzo bake - how to make it
- Start by trimming and seasoning your chicken thighs. Mix paprika, oregano, thyme, salt, pepper, and oil in a small bowl, then rub it all over the chicken. If you’ve got the time, let it marinate for a bit - even 30 minutes helps.
- Place the chicken, skin-side up, in a greased casserole dish and bake at 400°F (200°C) for 25 minutes.
- Now for the good stuff. Add the orzo, chopped sundried tomatoes, stock, pesto, and cream straight into the dish. Give it a gentle stir around the chicken, then nestle a block of feta right in the middle. Back into the oven, it goes 20 minutes this time.
- Once the orzo is almost tender, stir in the peas. They’ll cook quickly in the hot oven. Bake everything for another 5 to 10 minutes, or until the chicken is fully cooked (165°F internal temp is your friend here).
- Want crispy skin? Pop the chicken under the broiler for a few minutes. I had mine a little bit too long under the broiler, but that's how my family likes it.
- Then squeeze over some fresh lemon juice and scatter basil and chili flakes on top, if you’d like.
- Serve warm, and maybe go back for seconds.
serve it with
Serve it with some green salad, tahini Greek yogurt dressing, air-fried balsamic Brussel sprouts, or your favorite dishes!
storing leftovers
Refrigeration: Let your orzo bake cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until evenly warmed.
Freezing: Transfer cooled leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
💡Tip: Add a splash of stock or cream when reheating to loosen up the orzo.
more delicious recipes
Love orzo? Then you will certainly love our:
- Orzo Pasta Salad
- Swahili Pilau
- South African Yellow Rice with Raisins
- Coconut Basmati Rice
- Instant Pot Basmati Rice
make our easy chicken recipes
📖 Recipe
Orzo Chicken Bake
This creamy chicken orzo pasta bake with feta, sundriedtomatoes, and peas is an easy, flavor-packed one-dish meal perfect for busy nights.
Equipment
Ingredients
- 1 lb bone-in chicken thighs
- 1½ teaspoon smoked or sweet ground paprika
- 1 teaspoon oregano
- 1 teaspoon thyme
- salt and pepper to taste
- 1-2 tablespoon neutral cooking oil such as olive oil (plus some more for greasing the casserole dish)
- 1½ cups orzo
- ½ cup sundried tomatoes chopped
- 2¼ cups chicken or vegetable stock
- 2-3 tablespoon pesto
- 1 cup heavy cream (200g) or half and half
- 7.1 oz feta cheese (approximately 200g)
- 1 cup frozen peas
- ½ lemon - juice of
- a handful chopped basil optional - to garnish
- 1 teaspoon red pepper flakes optional- to garnish
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, make the marinade by combining paprika, oregano, thyme, salt, and pepper, and cooking oil.1½ teaspoon smoked or sweet ground paprika, 1 teaspoon oregano, 1 teaspoon thyme, salt and pepper, 1-2 tablespoon neutral cooking oil such as olive oil
- Trim off excess skin from the chicken thighs, pat dry, and season the chicken with the marinade. See notes below.1 lb bone-in chicken thighs
- Grease a deep casserole dish with cooking oil.
- Transfer the chicken to the casserole dish with the skin side facing up. Bake for 25 minutes.
- Add orzo, sundried tomatoes, chicken stock, pesto, and heavy cream. Next, place the feta cheese in the middle of the casserole dish. Lightly season with salt and pepper, then bake for 20 minutes.1½ cups orzo, ½ cup sundried tomatoes, 2¼ cups chicken or vegetable stock, 2-3 tablespoon pesto, 1 cup heavy cream (200g)
- Add the frozen peas and stir to combine. Bake for a further 5-10 minutes or until the chicken attains an internal temperature of at least 165°F.1 cup frozen peas
- Once baked, remove the casserole from the oven.
- For crispy skin, place the chicken on a rack, turn on the broiler on high and broil for 2-3 minutes, or until the skin is crispy to your liking.
- Squeeze lemon juice on top, garnish with chopped basil and red pepper flakes (if using). Serve warm.
Notes
- You can clean your chicken if you prefer first. This is however not recommended because of the risk of spreading bacteria.
- For maximum flavor, marinate the chicken for at least 30 minutes or overnight.
Nutrition
Calories: 623kcalCarbohydrates: 44gProtein: 26gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 141mgSodium: 637mgPotassium: 768mgFiber: 4gSugar: 9gVitamin A: 1510IUVitamin C: 15mgCalcium: 241mgIron: 3mg
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