One Pan Chicken Orzo Bake
Dinner just got easier with this One Pan Chicken Orzo Bake! Made with simple, everyday ingredients, this cozy, all-in-one meal is full of flavor and perfect for busy weeknights.
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A Note from Kim
Why This Dish Checks All the Boxes
One-pan chicken orzo bake is a weeknight lifesaver in our house! With just 10 minutes of prep and simple ingredients, you can toss everything into a baking dish—no need to cook the orzo first. It’s the ultimate dump-and-bake dinner that turns out creamy, comforting, and packed with flavor. The orzo cooks to perfection while soaking up all the rich, savory goodness, and the chicken stays tender and juicy. Best of all, the whole family loves it—no picky eater complaints, just clean plates all around!
With love (and lots of good eats), 
Was amazing and so easy!! Will be a frequent dinner for me during the week and leftovers were great too!
— Annie
Ingredients You’ll Need
This cozy chicken orzo bake recipe is a perfect mix of pantry staples and a few fresh touches that bring big flavor with minimal effort. Here is what you’ll need:
- Orzo pasta: A small, rice-shaped pasta that bakes up tender and soaks in all the savory flavor.
- Onion soup mix: Adds instant depth and a savory, seasoned boost without extra work. I use Lipton brand. Each box contains 2 packets and you’ll just need 1 for this recipe. You should be able to find it in the condiment or soup/pantry section of the grocery store. It’s often located near other soup mixes, bouillon cubes, and dip mixes.
- Chicken broth: Keeps everything moist while infusing the dish with comforting, rich flavor. You can also use chicken stock or vegetable stock.
- Rotisserie chicken: A quick shortcut that adds juicy, flavorful protein with zero prep. Feel free to use any cooked chicken you might have.
- Greek yogurt or sour cream: Brings creamy texture and a slight tang for balance.
- Cream of mushroom soup: Gives the dish a luscious, velvety base with an umami punch. Any canned creamy soup will work!
- Baby spinach: A couple of handfuls of fresh spinach for color, nutrition, and a hint of earthiness. You can leave this out if your kids won’t eat green stuff!
- Parmesan cheese: Savory, salty, and nutty—it ties everything together with cheesy goodness.
Flavor Variations
Here are a few easy ways you can change up this recipe to make it your own:
- Herby twist: Stir in herbs like fresh parsley, thyme, or basil before baking.
- Spicy kick: Add 1-2 teaspoons red pepper flakes or a dash of hot sauce to the mix.
- Veggie boost: Add sautéed mushrooms or zucchini for extra flavor and texture. Some cherry tomatoes would be a great addition too!
- Lemon zing: A squeeze of fresh lemon juice or a little zest brightens the creamy base beautifully.
- Cheesy upgrade: Mix in a bit of shredded Gruyère or fontina for extra indulgence.
One Pan Chicken Orzo Bake
Ingredients
- 2 cups uncooked orzo pasta
- 1 packet onion soup mix
- 3.5 cups low sodium chicken broth
- 3 cups (or about 1 pound) rotisserie chicken
- 8 ounces plain Greek yogurt or sour cream
- 1 can cream of mushroom soup
- 2-3 cups (or handfuls) of baby spinach, chopped
- 1 cup grated Parmesan cheese
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Instructions
- Preheat oven to 425ºF. Grease a 9×13-inch (or other similar size) casserole dish.
- To your baking dish, add dry orzo, onion soup mix, broth, chicken, Greek yogurt, mushroom soup and spinach.
- Stir this all up and make sure the orzo is completely covered by the liquid.
- Bake at 425ºF for 30 minutes.
- Remove from oven, stir and top with Parmesan cheese, and bake for another 15 minutes. Enjoy!
Notes
Did you make this recipe?
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How to Make Chicken Orzo
Step 1. Preheat oven to 425ºF. Grease a 9×13-inch (or other similar size) casserole dish. To your baking dish, layer in the dry orzo and onion soup mix.
Step 2. Then, add the shredded chicken. The layering order really doesn’t matter because you’re going to stir it altogether.
Step 3. Now, pour in the broth and add the Greek yogurt, mushroom soup and spinach.
Step 4. Stir all the ingredients and make sure the orzo is completely covered by the liquid.
Step 5. Bake at 425ºF for 30 minutes.
Step 6. Remove from oven, stir and top with Parmesan cheese.
Step 7. Remove from oven and let it to sit for about 5-10 minutes. Serve warm and enjoy!
Kim’s Recipe Tips
- No need to pre-cook the orzo: It bakes right in the broth, soaking up all the flavor while staying perfectly tender.
- Chop the spinach small: Finely chopping the spinach ensures it blends in well and is kid-approved.
- Shred cheese fresh: Pre-shredded cheese can be coated with anti-caking agents—freshly grated melts creamier and tastes better.
Frequently Asked Questions
The chicken needs to be cooked before adding it to the casserole. If you’d like to cook it yourself, season chicken breasts or chicken thighs on both sides with salt and black pepper. In a large skillet over medium heat, heat a tbsp of olive oil, then sauté the chicken breasts for about 4 minutes per side, or until golden brown and cooked through (165°F on an instant-read thermometer). Transfer to a cutting board, let rest for 5 minutes, then dice into small pieces.
Orzo works best because it cooks evenly in the oven, but small pasta like ditalini or small shells may work—just note the texture and cook time could vary.
Here’s a great homemade condensed cream of mushroom soup recipe that you can use instead.
Serving Suggestions
- Bread: This orzo chicken bake is designed to be a complete meal in itself, but some warm garlic bread is always a good pairing! A slice of crusty bread works too.
- Fresh side salad: When I make this meal for my family, I like to serve it with my Caesar salad, Italian salad or a fresh side salad with homemade balsamic dressing.
- Roasted veggies: Pair with roasted broccoli, carrots, or green beans for color and a boost of nutrition.
- Steamed asparagus: Lightly seasoned asparagus adds a fresh, springy contrast.
Storing Leftovers
- In the refrigerator: Let the dish cool completely, then transfer leftover orzo chicken bake to an airtight container. Store in the refrigerator for up to 4-5 days.
- In the freezer: I haven’t tried freezing this meal, so I’m not sure how it would turn out once thawed. You can try freezing leftovers for up to 2 months. Place portions in freezer-safe containers or wrap tightly in foil and plastic wrap. Thaw overnight in the fridge before reheating.
- To reheat: Warm in the microwave or oven until heated through. Add a splash of broth or water if it seems dry to bring back the creamy texture.
More Easy Pasta Recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Made this tonight and it was one of the easiest dinners I’ve made but so tasty!!
Made this last night for dinner and it was a huge hit! The whole family really enjoyed, even my picky kids!
This looks amazing! Can rice be substituted for orzo or a small pasta? I adore your site and cook frequently from it. Thank you for your recipes, Steph
I think rice can definitely work, you may just need to adjust cook time. Thanks so much for your kind words, too!
Was amazing and so easy!! Will be a frequent dinner for me during the week and leftovers were great too!
So happy to hear you enjoyed!
This was so easy and super flavorful! The whole family loved it and I’ll definitely be making it again!
That’s great! Thanks for your comment!