Chicken Orzo Bake is the ultimate one-pan dinner packed with tender chicken, loads of veggies, and rich, cheesy orzo.
Author’s Notes
Creamy, Cheesy, and Totally Easy!
This one-pot creamy orzo has been a reader favorite for years, and it’s a staple in my own kitchen, too. I recently shared it on Instagram and got a few messages asking if it could be baked instead of cooked on the stovetop.
I loved the idea and tested it until it was just right. My husband usually isn’t one to eat the same thing day after day, but he’s been happily polishing off batch after batch of this chicken orzo bake. He’s completely obsessed.
Dinner really doesn’t get much easier than this! It’s a true dump-and-bake meal that delivers big flavor with hardly any effort. I can’t wait to hear what you think!
Chicken Orzo Bake Ingredients
| Ingredients | Helpful Tip |
|---|---|
| Orzo pasta | Choose a high-quality Italian bronze-cut orzo for the best texture and creaminess. The pasta quality impacts how much liquid it absorbs and how long it needs to bake. |
| Chicken broth & heavy cream | Use a high-quality chicken broth for the best flavor and stick with heavy cream, since milk can curdle in the oven. |
| Veggies (peas, carrots, corn, broccoli) | I tested adding the broccoli at the start, but it turned out too mushy. It’s best stirred in at the end, finely chopped so it softens quickly. |
| Cheeses (Cheddar & Parmesan) | Freshly grate the cheeses for the best flavor and texture in this chicken orzo bake. |
| Rotisserie chicken & spices | Rotisserie chicken saves time and adds flavor. Taste and adjust the seasoning after baking. |
How To Make Chicken Orzo Bake
- Mix: Combine broth, cream, seasonings, veggies, orzo, and cheese in a 9×13 dish.
- Bake: Top with more cheese and bake at 375°F.
- Stir: Add diced chicken, finely chopped broccoli, and the remaining cheese. Mix.
- Rest: Let sit 10 minutes, stir gently, and serve.
What To Serve On The Side
- Simple green salad: A Garden Salad or Caesar Salad.
- French bread or dinner rolls: Perfect for scooping up the creamy chicken orzo.
- Fruit salad: Something light, like a Fall Fruit Salad or this easy Citrus Salad.
Storage
- Best Fresh: Chicken Orzo Bake is at its very best right out of the oven.
- Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
- Reheat: Warm gently on the stovetop or in the microwave with a splash of broth or cream to bring back the creamy texture.
More Easy One-Pan Dinners
Chicken Orzo Bake
Chicken Orzo Bake makes the perfect one-pan dinner loaded with chicken, vegetables, and melty cheese.
Video
Equipment
Ingredients
- 1 tablespoon olive oil
- 2-3/4 cups chicken broth
- 1 cup heavy cream
- 3/4 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon ground mustard
- 1 (12-ounce) bag frozen diced peas and carrots
- 1 cup frozen corn
- 1-3/4 cups orzo see note 1
- 2 cups freshly shredded sharp Cheddar cheese divided
- 2/3 cup freshly grated Parmesan cheese divided, see note 2
- Salt and pepper
Add Later
- 3 cups diced rotisserie chicken
- 1 cup finely diced broccoli see note 3
Instructions
- Set oven to 375°F. Lightly grease a 9×13-inch baking dish.
- In the prepared dish, combine olive oil, chicken broth, heavy cream, paprika, garlic powder, ground mustard, peas and carrots, corn, and orzo. Add 1 cup Cheddar, 1/3 cup Parmesan, salt (I add 1 teaspoon), and pepper (I add 1 teaspoon). Stir gently until everything is well combined and press into an even layer.
- Sprinkle 1/2 cup Cheddar and 1/3 cup Parmesan evenly over the top. Bake, uncovered, for 40-45 minutes, or until the orzo is tender and creamy.
- Remove from the oven. Add diced chicken, broccoli, and remaining 1/2 cup Cheddar. Gently stir through then let the casserole rest, covered with foil, for 10 minutes to thicken.
- Stir gently once more. Taste and adjust seasonings and serve warm.
Recipe Notes
Note 1: The orzo makes a big difference. For the best results, use a high-quality Italian bronze-cut orzo made from 100% hard durum semolina. The bronze-cut method creates a rougher surface that holds sauce better and doesn’t expand as much, which keeps the pasta creamy. With high-quality orzo, bake closer to 45 minutes. With lower-quality orzo, it expands more and cooks faster, about 40 minutes.
Note 2: Use a block of Parmesan and grate it on the small holes of a box grater. Lightly pack into the measuring cup for an accurate amount.
Note 3: Finely dice the broccoli into very small 1/4-inch pieces, just slightly bigger than confetti. This size lets it soften quickly and blend into the orzo without turning mushy.
Storage: Best eaten fresh. Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of broth or cream to restore the creamy texture.
Nutrition
Serving: 1serving | Calories: 783kcal | Carbohydrates: 59g | Protein: 46g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 1310mg | Potassium: 592mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2800IU | Vitamin C: 18mg | Calcium: 457mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Holy moley! This was so easy and SO delicious! My partner and I both had seconds. I was skeptical about not cooking the broccoli first, but it turned out perfect! Creamy and so flavorful. Can’t wait to eat all of our leftovers. 🙂 I used Jovial GF organic orzo and baked the dish for 45 min. I have been loving ALL of your receipes lately, Chelsea!
Yay! Thanks so much for sharing Sarah! I’m so happy this was a hit!
Hi Chelsea! What do you think about a combination of this recipe and one of your baked rice dishes? My son has celiac so I can’t use pasta, but we are big fans of your baked curry rice and pesto rice! I want to try it out (and I’ll try to make sure the ratios are correct).
Hey Jamie,
I’m so happy you’ve been loving the one-pan rice recipes! I haven’t tested this one with rice yet, but I think it would work well. Follow the baked curry rice or pesto rice method. For the initial bake, use these mix-ins. Then, at the end, stir in the broccoli, chicken, and cheese. I bet it will be great. If you try it, let me know how it goes. Thanks!
I am pleased to report back that it turned out SO good with rice. I subbed shredded carrots for frozen, and just used frozen peas without carrots. I followed the liquid / rice ratio for the pesto rice. Everything else was as written! Amazing!!!
Yay! I’m so thrilled to hear this! Thanks so much for taking the time to come back and update!