One-Pan Zucchini & Lemon Baked Chicken Orzo
This wholesome one-pan meal features juicy baked chicken, tender orzo, zucchini, and a lemony herb sauce. It’s comforting like a casserole but with a bright, Mediterranean flavor.
⏱ Time
Prep: 15 minutes
Cook: 35–40 minutes
Total: ~50 minutes
Ingredients
1 lb (450 g) boneless, skinless chicken thighs or breasts
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 medium zucchini, halved lengthwise & sliced
1 cup dry orzo pasta
2 ½ cups low-sodium chicken broth
Juice + zest of 1 lemon
½ cup cherry tomatoes, halved (optional, for color)
1 tsp dried oregano (or Italian seasoning)
½ tsp paprika
Salt & black pepper, to taste
2 tbsp fresh parsley, chopped
¼ cup grated Parmesan (optional, for serving)
Instructions
1. Preheat oven – to 400°F (200°C).
2. Sear chicken – Season chicken with salt, pepper, oregano, and paprika. Heat olive oil in an oven-safe skillet or baking dish. Sear chicken 2–3 minutes per side until golden (it won’t be fully cooked yet). Remove and set aside.
3. Sauté aromatics – In the same pan, add onion, garlic, and zucchini. Cook 3–4 minutes until softened.
4. Add orzo base – Stir in orzo, broth, lemon juice & zest, and tomatoes. Season with salt & pepper.
5. Bake – Nestle chicken back on top. Cover tightly with foil and bake for 20 minutes. Remove foil, bake another 10–15 minutes until chicken is cooked through and orzo is tender.
6. Finish & serve – Sprinkle with parsley and Parmesan before serving.
Notes & Tips
For extra creaminess: Stir in 2 tbsp Greek yogurt or a splash of cream at the end.
Want more veggies? Add spinach, artichokes, or bell peppers.
If you love crispy chicken skin: Use bone-in, skin-on thighs, sear well, and bake uncovered longer.
Keeps well in the fridge: for 3 days—great for meal prep.
❓ Frequently asked questions FAQ
Q: Can I make this on the stovetop only?
Yes—just simmer covered on low until orzo is tender and chicken is fully cooked (20–25 min).
Q: Can I use rice instead of orzo?
Yes, but cooking time will be longer (about 35–40 min covered).
Q: Can this be made dairy-free?
Absolutely—skip the Parmesan or replace with nutritional yeast.
Nutrition information
Calories: ~420
Protein: 32g
Carbs: 38g
Fat: 14g
Fiber: 4g