Chicken and Orzo Bake is an easy one-pan recipe that combines juicy chicken, tangy lemons, and briny olives with orzo pasta and a savory sauce to create a Mediterranean-inspired taste explosion.
This chicken and orzo recipe will make your dinner feel special without any fuss. Like my Lemon Chicken Orzo Pasta, it’s a perfect quick weeknight or lazy weekend meal, and it’s company-worthy too.
I remember the first time I made this dish. I was tired and wanted something quick and easy. By the time it was ready, we couldn’t wait to dig in. It’s been a family favorite ever since, and I hope it becomes one of yours, too.
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Why I love this recipe (and you will, too!)
- Because it only uses one pan, minimal cleanup means more time to relax and enjoy your evening. Even if it weren’t so good, that would be reason enough to make this chicken orzo pasta for dinner!
- This quick and easy chicken orzo recipe starts in a skillet on the stove, but everything is finished in the oven. So, you have a few extra minutes to put your feet up and relax while the oven does all the work.
- How can you not love the addition of lemons and olives, which gives this dish a Mediterranean vibe?
Ingredient notes and substitutions
Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of all ingredients and measurements.
- Chicken: While skin-on, bone-in thighs are my go-to for their rich flavor, chicken breasts or a mix of cuts work just as well. Be sure to use bone-in, skin-on chicken.
- Orzo Pasta: This rice-shaped pasta absorbs flavors beautifully. Small pasta shapes such as ditalini, pastina, or Israeli couscous can be great substitutes if you don’t have orzo.
- Lemons: Add a unique tangy citrus taste. If you are lucky enough to have preserved lemons, you can use them instead.
- Green Olives: Their brininess enhances the dish. For a different twist, you can use kalamata olives or capers.
- Chicken stock: My homemade Rotisserie Chicken Stock really shines in this recipe, but purchased chicken stock works too.
- White Wine: Adds a subtle complexity. For an alcohol-free version, additional chicken stock is fine.
How to make Chicken and Orzo Bake
- Preheat your oven to 400°F.
- Season the chicken with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until golden brown on both sides, then remove it from the skillet and keep warm.
- In the same skillet, add the lemon peel and green olives. Cook for about 2 minutes until fragrant, then remove and set aside.
- Reduce the heat to medium. Melt butter in the skillet, add minced garlic and orzo pasta, stirring for 2-3 minutes until the orzo is lightly toasted.
- Pour in white wine, scraping up any browned bits from the skillet. Add chicken stock, stirring to combine. Return the seared chicken, lemons, and olives to the skillet.
- Bring the mixture to a boil, then transfer the skillet to a preheated oven. Bake uncovered for about 20 minutes, or until the chicken is cooked through and the orzo is tender. Your chicken is done when it reaches 165°F, as measured by an instant-read digital meat thermometer.
- Once the dish is out of the oven, sprinkle it with fresh parsley if desired for a pop of color and freshness. Serve hot, perhaps with a side of my Texas Toast Garlic Bread to soak up the delicious sauce.
Serving and menu suggestions
This Chicken and Orzo Bake pairs wonderfully with my House Salad or Apple Pecan Cranberry Salad. For a heartier meal, I like to serve it with my Roasted Broccoli and Carrots or Garlic Parmesan Green Beans.
A slice of my White Chocolate and Strawberry Cheesecake would be a delicious sweet ending to this meal.
Recipe variations
- Use gluten-free pasta to make this dish gluten-free.
- Add a pinch of red pepper flakes when sautéing the garlic and orzo to add a spicy kick.
- For a creamy, cheesy texture, stir in a handful of grated Parmesan or crumbled feta before baking.
- Add a tablespoon of lemon juice and/or zest for even more lemony goodness.
How to store and reheat leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and like most pasta recipes, this chicken and orzo recipe is even better the next day.
To reheat, place the desired portion in a skillet over medium heat, and add a splash of chicken stock to loosen it up. Stir occasionally until heated through. Alternatively, microwave on medium power until warm.
Recipe FAQs
Absolutely! Assemble the dish up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to cook, add an extra 5-10 minutes to the baking time to ensure it’s heated through.
Using an oven-safe skillet means you only have to use one pan, but if you don’t have one, transfer the mixture to a baking dish before placing it in the oven.
While orzo is traditional, small pasta shapes such as pastina, elbow macaroni, or even couscous can be used. Adjust the liquid and cooking time as needed
Top tips to ensure this recipe turns out perfectly
- Browning the chicken adds depth to the dish. Don’t skip this step! If you use different cuts of chicken, be sure to use skin-on and bone-in for the best results. If you use large chicken breasts, cut them in half so they will cook in the same amount of time as the pasta.
- Orzo absorbs liquid as it cooks. If the mixture looks dry, add more stock to keep it loose and saucy.
- You may notice that I used orzo in the process photos shown in this post and pastina in the how-to video. You can use any small pasta you have on hand, including orzo, pastina, or Israeli couscous, in this recipe.
- For the lemon strips, peel a fresh lemon using a vegetable peeler and cut the peel into thin strips. If you are using preserved lemons, scrape the lemon flesh off of the peel and rinse the peel before slicing.
- Let the dish sit for a few minutes after removing it from the oven. This allows the flavors to meld and the orzo to set.
More easy chicken thigh recipes
If you like dark meat, like I do, you will love these easy chicken thigh recipes. As a bonus, most of them are also one-pan skillet meals.
If you need more menu ideas or recipes, here is a link to all of my chicken recipes.
⭐ ⭐ ⭐⭐⭐Did you make this recipe for Lemon Chicken Orzo Pasta? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share?
Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness. 💛
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Chicken and Orzo Bake (Easy One-Pan Recipe)
Equipment
- large oven-proof skillet
Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken pieces skin-on, bone-in, can use thighs, drumsticks, or breasts
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ preserved lemon rinsed and sliced into thin strips
- 2 tablespoons unsalted butter
- 2 cloves garlic chopped
- 1 cup green olives pitted
- 1 cup pasta small, like orzo or pastina
- ⅓ cup dry white wine I used chardonnay
- 2½ cups chicken broth
- 1 tablespoon fresh chopped parsley, optional, for garnish
Instructions
- Preheat your oven to 400°F.
- Season the chicken with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken until golden brown on both sides, then remove it from the skillet and keep warm.
- In the same skillet, add the lemon peel and green olives. Cook for about 2 minutes until fragrant, then remove and set aside.
- Reduce the heat to medium. Melt butter in the skillet, add minced garlic and orzo pasta, stirring for 2-3 minutes until the orzo is lightly toasted.
- Pour in white wine, scraping up any browned bits from the skillet. Add chicken stock, stirring to combine. Return the seared chicken, lemons, and olives to the skillet.
- Bring the mixture to a boil, then transfer the skillet to a preheated oven. Bake uncovered for about 20 minutes, or until the chicken is cooked through and the orzo is tender. Your chicken is done when it reaches 165°F, as measured by an instant-read digital meat thermometer.
- Once the dish is out of the oven, sprinkle it with fresh parsley if desired for a pop of color and freshness. Serve hot, perhaps with a side of my Texas Toast Garlic Bread to soak up the delicious sauce.
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