This Creamy Chicken Orzo Bake is a cozy one-pan dinner made with tender seasoned chicken thighs, mushrooms, sun-dried tomatoes, spinach, and orzo in a rich Parmesan cream sauce.
Everything bakes together until the orzo is perfectly tender and creamy, making this an easy, comforting dinner that feels a little special without a lot of extra work.
Ingredients You’ll Need
For the chicken:
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
For the orzo:
- 1 Tbsp butter
- 8 oz (225 g) cremini mushrooms, sliced
- 1 medium shallot, finely diced
- 3 garlic cloves minced
- ⅓ cup oil-packed sun-dried tomatoes, drained and sliced
- 1 cup dry orzo
- ⅓ cup dry white wine
- 1 ¼ cups chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt to taste
- 2 cups baby spinach
- Fresh thyme for serving (optional)
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How to Make Creamy Chicken Orzo Bake
1. Preheat the oven to 400°F (200°C).
2. Pat chicken dry and rub with olive oil. In a small bowl, mix smoked paprika, garlic powder, dried thyme, salt, and pepper. Rub the seasoning all over the chicken.
3. Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until nicely browned. Transfer to a plate.
4. Reduce the heat to medium. Add butter to the skillet. Once melted, add mushrooms and cook, stirring occasionally, until the moisture has evaporated and they’re browned, about 8-10 minutes.
5. Stir in shallot and cook for a couple of minutes, until softened. Add garlic and cook for 30 seconds more.
6. Add sun-dried tomatoes and orzo. Cook for 1 minute, stirring frequently, until the orzo is lightly toasted. Pour in white wine and simmer until almost completely reduced. Add chicken broth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
7. Reduce the heat to low. Stir in heavy cream and Parmesan until smooth and combined. Give the sauce a taste and season with salt, if needed. Fold in spinach until wilted. Nestle the chicken on top of the orzo.
8. Transfer the skillet to the oven and bake for 12-16 minutes, or until the chicken reaches 165°F (74°C) and the orzo is tender. Garnish with fresh thyme and serve.
Creamy Chicken Orzo Bake
Ingredients
For the chicken:
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 Tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ tsp kosher salt
- ¼ tsp black pepper
For the orzo:
- 1 Tbsp butter
- 8 oz (225 g) cremini mushrooms, sliced
- 1 medium shallot finely diced
- 3 garlic cloves minced
- ⅓ cup oil-packed sun-dried tomatoes drained and sliced
- 1 cup dry orzo
- ⅓ cup dry white wine
- 1 ¼ cups chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Salt to taste
- 2 cups baby spinach
- Fresh thyme for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat chicken dry and rub with olive oil. In a small bowl, mix smoked paprika, garlic powder, dried thyme, salt, and pepper. Rub the seasoning all over the chicken.
- Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side, until nicely browned. Transfer to a plate.
- Reduce the heat to medium. Add butter to the skillet. Once melted, add mushrooms and cook, stirring occasionally, until the moisture has evaporated and they’re browned, about 8-10 minutes.
- Stir in shallot and cook for a couple of minutes, until softened. Add garlic and cook for 30 seconds more.
- Add sun-dried tomatoes and orzo. Cook for 1 minute, stirring frequently, until the orzo is lightly toasted. Pour in white wine and simmer until almost completely reduced. Add chicken broth and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- Reduce the heat to low. Stir in heavy cream and Parmesan until smooth and combined. Give the sauce a taste and season with salt, if needed. Fold in spinach until wilted. Nestle the chicken on top of the orzo.
- Transfer the skillet to the oven and bake for 12-16 minutes, or until the chicken reaches 165°F (74°C) and the orzo is tender. Garnish with fresh thyme and serve.
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