Baked Chicken and Orzo
An easy, comfort food dinner, this Baked Chicken and Orzo is a delicious one-pot recipe that works great for quick weeknight meals.
Servings 8 servings
Calories 378kcal
Ingredients
- 8 chicken thighs - boneless, skinless
- 2 tablespoons olive oil divided
- salt and pepper to taste
- 1 onion small - finely chopped
- 3 cloves garlic minced
- 1 cup orzo pasta
- 14.5 oz diced tomatoes - 1 can
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes optional
- ¼ cup Parmesan cheese grated
fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Drizzle one tablespoon of the oil on the chicken thighs and then season them with salt, and pepper.
- Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet, over medium-high heat. Sear the chicken thighs for 2-3 minutes on each side OR until golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the chopped onion and cook for 3-4 minutes OR 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.
- Bake for 25-30 minutes, or until the chicken is cooked through and the orzo is tender.
- Remove from the oven, let it rest for 5 minutes before fluffing the orzo with a fork. Then garnish with chopped fresh parsley before serving.
Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 19g | Protein: 22g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 113mg | Sodium: 170mg | Potassium: 406mg | Fiber: 2g | Sugar: 2g | Vitamin C: 6mg | Calcium: 65mg | Iron: 2mg | Net Carbohydrates: 17g