Chicken Orzo Pasta Bake

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Chicken Orzo Pasta Bake is a comforting, oven-baked dish featuring tender chicken thighs, savory vegetables, and orzo pasta, all combined in a creamy lemony sauce and topped with parmesan cheese. This hearty, flavorful casserole is perfect for a satisfying weeknight dinner and makes great meal prep!

Course Main Dish

Cuisine American

Keyword chicken orzo pasta bake, lemon chicken

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 702kcal

Author Sue Ringsdorf

Ingredients

2-3 Tablespoons olive oil
2½ pounds boneless, skinless chicken thighs
1 cup onion - chopped
3 cloves garlic - minced
1/4 cup unsalted butter
2 teaspoons ground mustard
kosher salt and freshly ground black pepper - to taste
1 pound orzo
3 cups baby spinach
4 cups lower-sodium chicken broth
2 large lemons - zested and juiced
4 oz. parmesan cheese - freshly shredded
red pepper flakes and/or chopped cilantro - to serve

Instructions

Prep chicken. Add salt and pepper to chicken thighs.
2½ pounds boneless, skinless chicken thighs, kosher salt and freshly ground black pepper
Prep lemons. Zest and juice two large lemons. This adds a lot of lemon flavor so you can use less, if preferred.
Brown chicken. Add olive oil to a large skillet over medium-high heat. Add chicken thighs and brown on both sides - about 3-4 minutes on each side. Remove chicken to a clean plate.
2-3 Tablespoons olive oil
Sauté onion and garlic. To the same skillet, add more olive oil and then the chopped onions. Sauté until softened, about 2-3 minutes, scraping up some of the brown bits as you go. Then add the minced garlic and stir for 30 seconds.
1 cup onion, 3 cloves garlic
Brown orzo. Add the butter, ground mustard, and orzo. Stir for a few minutes to toast the orzo slightly.
1/4 cup unsalted butter, 2 teaspoons ground mustard, 1 pound orzo
Add liquid and spinach. Then add chicken broth, lemon zest, and lemon juice - and use a spatula to stir up the brown bits from the bottom of the pan. Add spinach and half of the parmesan cheese - and stir again.
4 cups lower-sodium chicken broth, 2 large lemons, 3 cups baby spinach, 4 oz. parmesan cheese
Add chicken back. Add the browned chicken thighs back to the pan, nestling them into the orzo. Then add the remaining parmesan cheese to the top of the dish. Finish with some extra black pepper to taste.
Bake. Bake chicken bake in a preheated 375-degree oven for 30-35 mins, or until chicken is done. Serve with red pepper flakes and chopped cilantro, if desired.
red pepper flakes and/or chopped cilantro

Notes

NOTE: Chicken thighs are done when the internal temperature registers between 165-175 degrees F on a digital thermometer.
Store leftover pasta bake in an airtight container in your refrigerator for 3-4 days. You can also add it to individual meal prep containers for lunches on the go.

Nutrition