This Baked Chicken and Orzo in Tomato Herb Sauce comes together in one skillet, so there's no separate pot of pasta to boil or extra dishes to wash. Chicken thighs sear first for a golden crust, then bake right in the tomato herb sauce alongside the orzo, which cooks in the broth and soaks up all that flavor as it goes.
It takes about 15 minutes of hands-on prep before the oven does the rest. An easy, hearty dinner for a busy weeknight or a slower Sunday at home.
Why we Love this Chicken and Orzo
- 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.
Baked Chicken and Orzo Ingredients
- Olive Oil - Used twice: once to coat the chicken before searing (helps it brown instead of steam), and once to sear in the skillet.
- Boneless Skinless Chicken Thighs - Thighs stay juicy and are more forgiving than chicken breasts if they go a few minutes over in the oven. A good buffer for a weeknight dinner where timing isn't always exact.
- Salt & Pepper - Seasons the chicken directly before searing so the flavor builds from the first step, not just at the end.
- Fresh Onion - Softened first to build a flavor base for the sauce.
- Fresh Garlic - Fresh is best for flavor, but jarred minced garlic works fine in a pinch if you're short on time.
- Basil, dried - A pantry-friendly way to add herby flavor throughout the sauce without needing fresh on hand.
- Oregano, dried - Pairs with the basil for a classic Italian-style herb base in the tomato sauce.
- Red Pepper Flakes - Optional, for a touch of heat - easy to leave out if you're serving picky eaters.
- Diced Tomatoes, canned - We've tested swapping in fire-roasted diced tomatoes, and they add a little smoky flavor to the sauce if you want to switch things up.
- Chicken Broth - Cooks the orzo directly in the skillet, so the pasta soaks up flavor instead of using plain water.
- Orzo Pasta - The main starch in this dish. It cooks right in the sauce and broth, so you get a full one-pot meal without boiling pasta separately.
- Parmesan Cheese, grated - Stirred in for a savory, salty finish. We always stick with parmesan here rather than swapping cheeses.
- Parsley - Fresh, for a bright garnish on top right before serving.
How to make Baked Chicken and Orzo
Preheat the oven to 375° F 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
Store any leftover Baked Chicken and Orzo in an airtight container in the refrigerator for up to 3 days. The orzo will continue to soak up liquid as it sits, so leftovers may look a bit thicker than the day you made it, a splash of chicken broth when reheating helps loosen it back up. Reheat in the oven at 350°F until warmed through, or in the microwave in short bursts, stirring in between.
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!
Baked Chicken and Orzo FAQ's
Yes. This recipe goes from stovetop to oven in the same pan. If you don't have an oven-safe skillet, sear the chicken and cook the sauce in a regular skillet, then transfer everything to a baking dish before finishing it in the oven.
Searing the chicken first locks in color and flavor before it finishes cooking in the sauce. It also means the chicken isn't just simmering the whole time, it gets that golden crust first.
Yes. Mushrooms, bell pepper, or spinach all work well stirred in before baking, so you can bulk up the meal with whatever you have on hand.
Not by default. The red pepper flakes are optional, so you control the heat. Leave them out entirely for a mild version, or add a bit more if you like extra kick.
More of our favorite chicken recipes
Mom Tip
I love using a cast iron skillet for this recipe. It gets hot enough for a really good sear on the chicken, and then it goes straight from the stovetop into the oven. No need to dirty a separate baking dish.
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Complete 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.
Notes
Nutrition
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Keri says
Served with a salad and you have a complete, no fuss dinner.