For this simple recipe, the chicken gets browned in a shallow casserole pan or large skillet on the stovetop, before adding the leek and mushroom to sauté. Then the liquid, orzo and remaining ingredients go into the pan and then into the oven to finish cooking. It’s only about 20 minutes of hands on time so you’ll have time to put your feet up. (JK – if you’re a mum like me then you’ll spend that time cleaning lunchboxes, putting washing away or staring blankly into the abyss). Anywho, it’s a great recipe for a weeknight dinner and tastes delish.
There’s also no cream in this sauce, so perfect if you’re dairy intolerant! Just leave out the cheese and you’re good to go.
If you love a chicken pasta bake then you will also want to try my Chicken and Broccoli Pasta Bake. Or try my Hidden Veggie Beef Pasta Bake for some healthy, veggie filled comfort food.
Everything You Will Need to Make One Pan Chicken Orzo Pasta Bake
I’ve listed everything you will need to make this delicious recipe below, along with any ingredient notes and possible substitutions. The ingredient quantities can be found in the full recipe card at the bottom of this post.
- skinless boneless chicken breast – you can swap chicken breast for boneless skinless chicken thighs if you prefer.
- extra virgin olive oil – extra virgin olive oil is my preferred oil for cooking as it is rich in polyphenols and healthy fats (monounsaturated fat and polyunsaturated fat).
- leek – leek can be substituted for finely diced brown onion.
- mushrooms – I have used button mushrooms in this recipe but Swiss brown mushrooms would be great too! The mushrooms adds such a delicious flavor to the dish and are a great source of Vitamin D, B vitamins, Potassium, fiber, selenium and even some protein.
- garlic – fresh garlic can be swapped for jarred minced garlic. You could even swap for 1 teaspoon garlic powder but fresh garlic cloves are best.
- dried thyme – dried thyme can be swapped for dried oregano or for mixed Italian herbs.
- chicken broth or chicken stock – choose a good quality broth or make your own homemade chicken broth.
- orzo – I’ve used this gluten-free orzo to keep this recipe gluten free. But if you’re not gluten intolerant then feel free to use regular orzo!
- grape tomatoes – or cherry tomatoes. These go in whole and add lovely bursts of flavour throughout.
- finely ground sea salt / kosher salt – if you’re using sea salt flakes then use double the amount called for in the recipe and add more to taste.
- capers – capers add loads of flavour to a dish. If you don’t like capers, you could swap for Sicilian green olives.
- mozzarella – I love topping the almost cooked pasta with shredded mozzarella and then popping it back into the oven for the cheese to melt. You can swap for cheddar cheese or even parmesan cheese (it just won’t get as melty).
- green peas – I love adding some frozen green peas to add some extra veggies to this meal.
To Serve
- fresh basil – if basil is in season then top with fresh torn basil. If it isn’t in season then roughly chop some fresh parsley to top with instead.
- cracked black pepper to taste
Bonus veggies
If you’re wanting to load up this meal with some more veggies then add a few handfuls of fresh spinach to the pasta before adding the cheese. Stir the baby spinach through to wilt.
Tips for Making The Best Chicken Orzo Pasta Bake
Here are a few tips to make sure your One Pan Chicken Orzo Pasta Bake turns out perfectly.
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- Brown the chicken properly – Let the chicken pieces sit in the hot pan without moving them for a minute or two so they get a nice golden colour on each side. You don’t need to cook them all the way through as they’ll finish cooking in the oven.
- Use a large shallow oven-proof pan – a braiser, shallow casserole or large oven-proof skillet works perfectly. You want the orzo to be spread out in a fairly even layer so it cooks evenly in the oven.
- Slice the leek thinly and wash well – leeks can hold a lot of dirt between their layers, so give them a good rinse after slicing.
- Don’t skip the garlic and thyme step – sautéing the garlic and thyme until fragrant only takes about 30 seconds, but it makes a real difference to the depth of flavour.
- Stir everything well before it goes into the oven – make sure the orzo is fully submerged in the stock and not clumped together.
- Keep the lid on for the first 25 minutes – the lid traps the steam, which is what cooks the orzo through. Don’t remove the lid at all until 25 minutes.
- Add the peas at the end – stirring the frozen peas through after the first bake means they stay bright green and just warmed through rather than turning army green and mushy. Straight from the freezer is perfect, no need to thaw them first.
- Get the mozzarella golden – scatter the grated mozzarella evenly over the top before returning the pan to the oven without the lid. You want the cheese melted, bubbly and golden brown on top.
Storage
Store the leftovers in an airtight container (preferably glass), in the fridge for up to 3 days. Reheat before eating. Or store in the freezer in an airtight container, labelled with the name and date, for up to 3 months.
One Pan Chicken Orzo Pasta Bake
Equipment
- Shallow casserole pan or large skillet
- Chopping Board
- Sharp knife
- Box grater
Ingredients
- 2 tablespoons extra virgin olive oil
- 500 grams chicken breast, skinless and boneless, cut into 1-inch pieces
- 1 leek, washed and finely sliced
- 200 grams button mushrooms
- 4 cloves garlic, peeled and minced
- ¼ teaspoon dried thyme
- 3 cups chicken stock
- 340 grams orzo, gluten free
- 200 grams grape tomatoes
- ½ teaspoon finely ground sea salt
- ¼ cup capers
- 1 cup frozen green peas
- ½ cup grated mozzarella
- 1 handful fresh basil leaves
Instructions
- Preheat the oven to 200°C/392°F (conventional).
- Bring a large shallow oven proof casserole pan or braiser to a medium heat. Once hot, add the olive oil and then chicken pieces. Brown the chicken on all sides.
- Move the chicken to one side of the pan and add the leek and sliced mushrooms. Sauté until tender. Next, add the minced garlic and thyme sauté until fragrant.
- Add the chicken stock, orzo, grape tomatoes, salt and capers and stir to combine. Bring to a boil, then turn off the heat and place the lid onto the pan. Carefully transfer to the oven to bake for 25 minutes.
- At this point, remove the lid, add the green peas and stir through. Scatter the grated mozzarella over the top and return to the oven without the lid for 10 minutes, or until the cheese is melted and golden brown.
- Serve hot topped with torn fresh basil leaves.
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