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.

Course Dinner, Lunch, Main Course

Cuisine Mediterranean

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 623kcal

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

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.

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.