Baked Chicken and Orzo

This one pot Baked Chicken and Orzo dish is absolute comfort food. Orzo is one of my favorite types of pasta and in this recipe I cook it with crispy chicken thighs, asparagus, lemon, chicken broth, and parmesan cheese. All the flavors go wonderfully with my bone-in chicken thighs. I crisp up the skins before I bake them so the chicken is extra crunchy and extra juicy.

Baked Chicken Orzo

I have been super into one pot orzo dishes this past year. I love that all of the flavors blend together and cook together. Only one pot gets dirty, and I have a meal that is perfect for dinner or even meal prep. 

I think of orzo as a blank canvas. It is pasta so it goes so well with so many different types of sauces, meat, and flavors. This recipe is the first time I used bone in chicken thighs and I am so happy with the results.

If you love the combination of chicken and orzo, try my other one pot chicken and orzo recipes like French Onion Chicken and Orzo and Italian Wedding Orzo. And if you love asparagus and are looking for more recipes that include it, check out this recipe for Roasted Asparagus with Parmesan.

Orzo Baked Chicken

The seasoning I use on the chicken thighs is pretty simple. I used salt, pepper, garlic powder, and then Lawry’s seasoning salt. For the orzo I used some white wine, chicken broth, lemon juice, and a little milk for creaminess. I add asparagus and parmesan cheese to the dish before I put it in the oven to finish cooking.

In order to cook the chicken, you must first crisp up the skin. You do this by cooking the chicken thighs in the pan first, and let them cook about 7 minutes on medium heat per side. Do not move the chicken while cooking as this will make it harder for it to brown. If they are left undisturbed you will see a delicious crust form on the skin. 

When it comes to browning both sides, I have noticed that the second side always browns better. I think its because the pan is hotter when you put down the second side than it was when you put down the first side. Even if the pan was hot when you started, it usually doesn’t get to the max temperature until about 5 minutes after that. So, I normally put the chicken thighs meat side down first, and then skin side down second. Try this out and let me know if you agree.

Baked Chicken and Orzo

The total cook time for this Baked Chicken and Orzo dish is about 1 hour, however, 50 of those minutes are while it is cooking in the oven. My favorite part about this dish is how the chicken juices cook into the orzo creating awesome flavor.

I use parmesan cheese in this recipe and it adds the perfect amount of saltiness to the orzo and asparagus. I also top the dish with a little more parmesan once it is done. If you do not want to use cheese, there are a few other ingredients you can use to add flavor.

Cheese Alternatives

Since the cheese adds the perfect amount of saltiness, if you remove it, you will need to replace the salt.

1. Salt – You can simply add about 1/4 tsp of salt to the broth before cooking it. Taste it once it is done and add a little bit more to preference.
2. Capers – If you like capers, these can add a nice salty briny flavor to the dish
3. Olives – Similar to capers, these can add a salty briny flavor to the dish.
4. Bacon – You can never go wrong with some fresh bacon bits.

How to make One Pot Baked Chicken and Orzo

INGREDIENTS  

• 4 Chicken Thighs bone in and with skin
• 8 oz orzo
• 1.5 cups chicken broth
• 1/2 cup milk
• 1/4 cup lemon juice
• 1/4 cup white wine
• 1 bundle asparagus Remove the tough ends, and then cut your asparagus into thirds or fourths. 
• 1/2 tsp sea salt
• 3/4 tsp garlic powder
• 1/2 tsp seasoning salt lawrys
• 1/4 tsp black pepper 
• 1/2 cup parmesan cheese plus more for topping
• 1 tbsp olive oil

INSTRUCTIONS 

• Preheat the oven to 375F
• Season the chicken thighs with the salt, garlic powder, and pepper evenly on the front and the back. I then add enough Lawry’s seasoning salt to lightly coat each thigh front and back.
• Add 1 tablespoon of olive oil to a large sauce pan or braised, preferably one that can also go in the oven. Place the chicken thighs on top of the oil and cook for 6 minutes each side on medium heat. Do not move the chicken thighs as they are searing. You want to make sure the skin gets very crispy.
• Once the thighs have cooked for 6 minutes on each side, remove them from the heat and add them to a plate. You can either now add the orzo to a baking dish, or remove most of the oil from the oven safe pan and then add in your orzo. Make sure your heat is off.
• Once your orzo is added, add in your broth, lemon juice, wine, and milk. Stir it around and then add in your asparagus and parmesan cheese and stir it a little more. Nestle in your four chicken thighs plus any chicken juices. 
• Cook for 50 minutes or until your chicken is at least 165F. Top with more parmesan and enjoy.