One Pan Wonder- Chicken Orzo Bake

One-Pan Wonder: Chicken & Orzo

This is one of those yummy dinners that feels fancy, but is super simple. Just one pan, a few ingredients, and the whole thing goes from stovetop to oven to table. Bonus - minimal cleanup, perfect for busy weeknights!

Here’s what you’ll need:
– 4 chicken breasts (or thighs if you like)
– ½ cup orzo (you can adjust, just add more liquid if you up the orzo)
– 1½ cups chicken stock (plus more if needed)
– 2 tbsp butter, olive oil
– 2 cloves garlic, you can chop or leave whole
– container of cherry tomatoes
– container of fresh spinach. – can of cannellini beans, rinsed
– Parmesan or Pecorino Romano cheese
– Chili oil (I use chili crunch from Trader Joe’s) or red pepper flakes

One pan chicken orzo

Here’s how :
Add butter and olive oil to your cast-iron pan. Sauté garlic and orzo for a couple of minutes until fragrant and toasty. Add the stock, tomatoes, cannellini beans, and nestle in the chicken. Salt and pepper to taste. Cover the pan and pop it in the oven at 350°F. Bake until the chicken is tender and reaches an internal temperature of 165°F. I’d say roughly 25-30 minutes, but time may vary depending on the thickness of the chicken.

When it’s done, stir in the spinach and cover for a few minutes—it’ll wilt beautifully and keep its vibrant green color. Finish with a sprinkle of cheese, a dash of chili flakes, or a hint of chili oil if you prefer a little heat. The orzo should be creamy, if it’s too thick add more stock.

The orzo is creamy, the chicken falls apart - it’s incredibly satisfying.
(If you need a good and affordable cast-iron pan, this is my favorite cast iron skillet is linked here in my Amazon store )

Favorite Cast Iron Casserole

(If you need a good and affordable cast-iron pan, this is my favorite cast-iron casserole is linked here in my Amazon store )

Save this one—you’ll make it more than once!

Much love,

Susan