If you're looking for a satisfying, all-in-one meal that will win over the whole family, this Baked Chicken and Orzo in Tomato Herb Sauce is just the ticket. It combines tender chicken thighs, orzo pasta, and a tomato herb sauce that's packed with flavor.
Even better? It's super easy to prepare and requires just 15 minutes of hands-on time before you pop it in the oven to finish cooking. Perfect for busy weeknights or a cozy Sunday dinner!
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Table of contents
Why we love this recipe
- One pot meal - Everything comes together in one skillet, making prep and clean-up a breeze.
- Customize - Leave out the red pepper flakes if you don't like the touch of heat. Add veggies such as mushrooms, bell pepper, or spinach before baking.
- Family friendly - The entire family enjoys this simple and delicious recipe.
Other recipes using chicken we love are these delicious baked sweet and sour chicken thighs and these super easy air fryer chicken fajitas.
Recipe Ingredients
- Olive Oil
- Boneless Skinless Chicken Thighs
- Salt & Pepper
- Fresh Onion
- Fresh Garlic
- Basil, dried
- Oregano , dried
- Red Pepper Flakes
- Diced Tomatoes, canned
- Chicken Broth
- Orzo Pasta
- Parmesan Cheese, grated
- Parsley
Recipe Directions
Preheat the oven to 375 degrees Fahrenheit while preparing the chicken.
- Step 1: Drizzle the chicken thighs with 1 tablespoon of the olive oil and sprinkle with salt and pepper. In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Step 2: Carefully place the chicken thighs in the hot skillet. Sear the chicken for about 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Step 3: In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Step 4: Stir in the orzo, chicken broth, diced tomatoes (with their juice), oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Step 5: Nestle the seared chicken thighs into the orzo mixture.
- Step 6: Sprinkle with grated Parmesan cheese.
- Step 7: Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the orzo is tender.
- Step 8: Remove the Baked Chicken and Orzo from the oven, let it rest for 5 minutes before fluffing the orzo with a fork. Then garnish with chopped fresh parsley before serving.
This dish is pretty hearty on its own, but you can pair it with a light salad or garlic bread to round out the meal.
Leftovers and Storage
Simply store the Baked Chicken and Orzo in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F or in the microwave until warmed through.
This Baked Chicken and Orzo in Tomato Herb Sauce is comfort food perfect for a weeknight family dinner or serving it at a cozy gathering, it’s sure to become a regular on your meal rotation!
Other chicken recipes you might like
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Recipe
Baked Chicken and Orzo in Tomato Herb Sauce
Ingredients
- 8 Chicken Thighs boneless and skinless
- 2 tablespoons Olive Oil
- ½ teaspoon Salt or to taste
- ¼ teaspoon Pepper or to taste
- 1 Onion small, chopped
- 3 Garlic Cloves minced
- 1 cup Orzo Pasta
- 2 cups Chicken Broth
- 14.5 ounce Diced Tomatoes canned
- 1 teaspoon Oregano
- 1 teaspoon Basil
- ½ teaspoon Red Pepper Flakes optional
- ¼ cup Parmesan Cheese grated
- 1 tablespoon Parsley fresh for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit while preparing the chicken.
- Drizzle the chicken thighs with 1 tablespoon of the olive oil and sprinkle with salt and pepper. In a large oven-safe skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Carefully place the chicken thighs in the hot skillet. Sear the chicken for about 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for about 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the orzo, chicken broth, diced tomatoes (with their juice), oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally.
- Nestle the seared chicken thighs into the orzo mixture. Sprinkle with grated Parmesan cheese.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the orzo is tender.
- Remove the Baked Chicken and Orzo from the oven, let it rest for 5 minutes before fluffing the orzo with a fork. Then garnish with chopped fresh parsley before serving.
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