Creamy Chicken Orzo One-Pan Bake

Name: Creamy Chicken Orzo
Yield: 4–6 servings
Cuisine: Italian
Ingredients: 6 chicken thighs; 1 tbsp olive oil; salt; black pepper; 1 tsp garlic powder; 1 tsp paprika; 1 tbsp butter; 1 medium onion; 4 garlic cloves; orzo; chicken stock cubes; 700 ml water; dried thyme; parmesan; cream; 1 tbsp lemon; parsley

Italian · Organized from the video by Backyard Chef

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Ingredients · 4–6 servings

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Steps

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1
In a baking tray, combine the finely diced onion and minced garlic with the butter.
💡 The onion is finely diced to be absorbed into the sauce.
2
Season the chicken thighs with salt, black pepper, garlic powder, and paprika. Rub with olive oil.
💡 Pat the chicken dry first to help the skin crisp up.
3
Place the chicken skin-side up in the tray with the onions and garlic. Bake in the oven at 220°C (200°C fan) for 15 to 20 minutes.
💡 This initial bake browns the chicken skin.
🔥 220°C⏱ 15 to 20 minutes
4
Remove the chicken temporarily to a tray. In the baking tray, combine the orzo, chicken stock cubes, water, and dried thyme. Stir to combine.
💡 The orzo will absorb the liquid to create a creamy texture.
5
Return the chicken to the tray, skin-side up. Bake in the oven for another 20 minutes.
💡 The chicken might initially sink into the liquid; it will rise as the orzo absorbs it.
⏱ 20 minutes
6
Remove the tray from the oven. Carefully stir in the cream and parmesan around the chicken, being careful not to coat the skin too much.
💡 Keeping the skin clear of cream helps maintain crispiness.
7
Place the tray back in the oven for 8 to 10 minutes.
💡 This finishes the sauce and the chicken.
⏱ 8 to 10 minutes
8
Remove from the oven. Drizzle with lemon juice and stir in the parsley. Let it rest for 5 minutes before serving.
💡 The dish will thicken as it sits.
⏱ 5 minutes

Tips

The chicken juices and fat combine with the cream and parmesan to create a rich sauce.
Orzo is a pasta that behaves similarly to risotto but requires much less effort.
If using chicken stock cubes, you may not need extra salt at the end.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Backyard Chef on YouTube

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