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chicken orzo bake in a skillet with fresh herbs and lemon wedges.

Chicken Orzo Bake (One-Pan + High Protein)

5 from 1 vote
This Chicken Orzo Bake is packed with protein, whole grains, and colorful veggies. It comes together in under an hour using just one pan, making it a great weeknight dinner! Bonus: it's easily adaptable to be gluten-free or dairy-free if needed, too!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 serving
Course: Main Course
Calories: 407
Ingredients Method Notes

Ingredients
  

For the chicken:
  • 1 lb chicken breasts cut into bite-sized pieces
  • ½ tsp garlic powder
  • ½ tsp paprika
  • salt and pepper to taste
  • 1-2 tbsp olive oil extra virgin
  • 1 small yellow onion diced
  • 3 cloves garlic minced
For the bake:
  • 1 cup dry orzo pasta
  • 2 cup chicken broth low sodium
  • 1 pint cherry tomatoes halved
  • 1 medium zucchini diced
  • ½ tbsp Italian seasoning
  • ½ tsp salt or to taste
  • ¼ tsp black pepper
  • 2 cup baby spinach
  • ½ lemon juiced
  • ½ cup parmesan cheese or feta (optional)
  • fresh parsley for garnish

Method
 

  1. Preheat oven to 375°F.
  2. Season the chicken with salt, pepper, paprika, and garlic powder.
  3. In a large oven-safe skillet, heat olive oil over medium-high heat. Add the chicken and sauté the chicken until it's lightly browned (it does not need to be fully cooked through). Remove from skillet and set aside.
  4. In the same pan, add onion and garlic. Cook for 2-3 minutes until softened and fragrant.
  5. Stir in the dry orzo, chicken broth, tomatoes, zucchini, Italian seasoning, salt, pepper, and partially cooked chicken. Mix well.
  6. Cover the oven-safe skillet tightly with foil or a lid. Bake for 25-30 minutes, or until orzo is tender and chicken is fully cooked.
  7. Remove from the oven. Stir in lemon juice, spinach, and cheese (if using). Let it sit for 5 minutes to thicken and to allow time for the spinach to wilt and cheese to melt.
  8. Garnish with fresh parsley and enjoy!

Notes

For a higher fiber meal, use a grain free orzo or chickpea orzo.
Store in an airtight container in the fridge for up to 4 days. 
For more variations and substitutions, see full blog post above.