One-Pan Orzo Tuscan Chicken Bake
Tender chicken thighs baked with creamy orzo, sun-dried tomatoes, spinach, and a touch of Parmesan. Everything cooks in one pan for maximum flavor and minimal cleanup — Mediterranean comfort meets Italian flair.
⏱ Time
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
🛒 Ingredients
Chicken & Orzo
4 chicken thighs (bone-in or boneless)
2 tbsp olive oil
Salt & black pepper
1 tsp smoked paprika
1 tsp dried oregano
Orzo Base
1 cup orzo pasta
3 cups chicken or vegetable broth
1 cup spinach, roughly chopped
½ cup sun-dried tomatoes, chopped
3 garlic cloves, minced
½ cup grated Parmesan (optional)
Finish
2 tbsp cream or Greek yogurt (optional, for extra creaminess)
Fresh basil or parsley for garnish
👩🍳 Instructions
1️⃣ Sear Chicken
1. Preheat oven to 200°C.
2. Heat olive oil in a large oven-safe skillet over medium-high.
3. Season chicken with salt, pepper, paprika, and oregano.
4. Sear chicken 3–4 minutes per side until golden. Remove and set aside.
2️⃣ Prepare Orzo Base
1. In the same skillet, sauté garlic 30 seconds.
2. Add orzo, sun-dried tomatoes, and broth. Stir.
3. Bring to a simmer.
3️⃣ Combine & Bake
1. Nestle seared chicken on top of the orzo.
2. Sprinkle spinach evenly.
3. Cover with foil and bake 20–25 minutes until chicken is cooked through and orzo is tender.
4️⃣ Finish
Remove foil, stir in Parmesan and cream or Greek yogurt if using.
Garnish with fresh basil or parsley.
Optional: broil 2–3 minutes for golden top.
💡 Chef Tips
Bone-in chicken = more flavor, juicier meat
One-pan cooking = orzo absorbs all the chicken flavor
Sun-dried tomatoes add natural sweetness & acidity
Add a squeeze of lemon for brightness before serving
❓ frequently Asked Questions FAQs
Make it lighter?
Skip cream/yogurt; just toss with olive oil.
No sun-dried tomatoes?
Use roasted red peppers or cherry tomatoes.
Meal prep?
Reheat covered in the oven or microwave; sprinkle fresh herbs before serving.
🥗 Nutritional Information
Calories: 480
Protein: 38 g
Carbs: 35 g
Fat: 20 g
Fiber: 5 g