Chicken And Orzo Bake with ‘Nduja (One Pot Chicken Dinner)

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This creamy, cheesy and slightly spicy one-pot chicken and orzo bake with ‘nduja, parmesan and spinach is one of those dishes that sits at the intersection of easy, fuss-free weeknight cooking and delicious and hearty comfort food. The whole dish comes together in 1 hour, but most of the cooking is hands off and happens in the oven.

This cozy chicken orzo recipe is a great antidote for cold winter nights. Let it be centre stage at family dinner, a main dish at your next dinner party, or the star of date night. I personally enjoyed making it for just the two of us, with the added bonus that we had freezer-friendly leftovers after.

Serve this with my high protein pasta salad as a healthy side. If you’re looking for more quick and easy pasta recipes perfect for family dinner or date night, try my lemon spinach orzo! Check out these easy weeknight dinner recipes if you want to explore other easy and quick recipes!

Why You’ll Love This Delicious Chicken Orzo Bake

• One-pot pasta bake with chicken . This dish comes together in a single pot, making cleanup a breeze. You get all the rich flavors of a slow-cooked meal with minimal effort and fewer dishes to wash.
• Freezer friendly and great for leftovers. The flavors deepen over time, making this just as delicious (if not better) the next day. It reheats well, so you can enjoy it for lunch or dinner again. As an added bonus, it’s super freezer friendly.
• Easy weeknight cooking. This dish is simple enough to throw together after a long day, yet packed with nuanced flavors. With minimal prep and a hands-off baking time, you get a comforting, hearty meal without spending hours in the kitchen.

Ingredients and Substitutes for This One Pot Chicken And Orzo Bake

• Bone-in, skin-on chicken thighs. Chicken thighs are ideal for this dish because they stay juicy and tender while baking, and the skin crisps up nicely after searing. Bone-in pieces add extra flavor to the sauce as they cook. If you prefer, you can use boneless skinless chicken thighs, but they may cook faster, so reduce the oven time by about 5 minutes. Chicken breasts can also be used, but they’re not my fave because they tend to be leaner and dry out easily.
• Salt & black pepper. I use kosher salt and freshly ground black pepper. You can also add a pinch of smoked paprika or chili flakes for extra flavor and spice.
• Shallots. If you don’t have shallots, you can use a small yellow onion.
• Garlic. Fresh garlic is a must for building a rich, aromatic base for the pasta sauce. If fresh garlic isn’t available, you can use ½ teaspoon of garlic powder.
• Garlic Powder. I prefer the texture of garlic powder over fresh garlic when seasoning the chicken before searing, but you could absolutely use fresh grated garlic instead.
• Dry white wine. A splash of dry white wine adds brightness and acidity, helping to balance the richness of the cream and cheese. It also deglazes the pan, lifting up all the flavorful browned bits from the seared chicken. If you prefer to skip the alcohol, you can substitute it with chicken stock plus a squeeze of lemon juice for a similar tangy effect.
• ‘Nduja. This spreadable Calabrian Italian pork sausage is packed with smoky, spicy, and slightly tangy flavors. As it melts into the sauce, it creates a spicy depth to the dish. If you prefer a milder dish, start with just 1 tablespoon. If you can’t find nduja, you can use spicy chorizo (finely chopped and sautéed), harissa paste, or even a mix of smoked paprika and red pepper flakes for a similar effect.
• Chicken stock. A good-quality homemade or store-bought stock works best, but if you don’t have any, you can use vegetable stock or even water with a stock cube dissolved in it. 
• Heavy cream. This adds a luxurious, velvety texture to the dish, making the sauce rich and smooth. If you want a lighter version, you can use half-and-half or a mix of milk and a teaspoon of butter. For a dairy-free alternative, coconut cream works well, though it will slightly change the flavor profile.
• Orzo. If you don’t have orzo you can substitute with small pasta shapes like ditalini or fregola. Just keep an eye on the liquid levels as different types of pasta may absorb more or less stock.
• Grated parmesan cheese. The more you add, the richer and saltier the final result will be. If you don’t have parmesan, pecorino Romano works well, though it’s slightly saltier. For a dairy-free option, try nutritional yeast or a dairy-free hard cheese alternative.
• Fresh spinach. You can swap it for kale (chopped and massaged to soften), Swiss chard, or even frozen spinach (just make sure to squeeze out excess water before adding it in).
• Lemon. With the cream, ‘nduja and cheese, this dish can taste a bit rich. I find that a squeeze of lemon is quite crucial for a balanced lemon chicken orzo that’s also cheesy and rich.

Preparing the Chicken and Orzo Bake

Preheat the oven – Set your oven to 180°C (350°F). Heat a large oven-safe pan over medium-high heat. Season the chicken thighs with salt, garlic powder and black pepper. Sear skin-side down for 5–7 minutes until golden and crisp. Flip and cook for 1–2 minutes on the other side. Remove from the pan and set aside.

In the same pan, lower the heat to medium. Add the shallots and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant. Pour in the white wine, scraping up any browned bits from the pan. Let it simmer for 1–2 minutes until slightly reduced.

Stir in the nduja, letting it melt into the sauce.

Add the chicken stock, heavy cream, and orzo, stirring to combine. Stir in the grated parmesan until melted, then add the spinach, allowing it to wilt slightly.

Return the seared chicken thighs to the pan, skin-side up, and switch off the flame.

Transfer the pan to the oven and bake for 20–25 minutes, or until the orzo is tender and the chicken reaches 75°C (165°F) internal temperature. Let the dish sit for 5 minutes before serving to allow the orzo to absorb any remaining liquid. Optionally (but recommended) top with a squeeze of lemon and enjoy!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken stock or water to loosen the sauce, as the orzo will continue absorbing liquid. Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals, stirring in between, until heated through. Avoid overheating to prevent the chicken from drying out.

Variations

You can swap out the ‘nduja for a simpler creamy chicken orzo with sun dried tomatoes, a la a Tuscan chicken bake. You can also introduce earthy mushrooms and garlic to enhance the flavours or mix in some smoky bacon for an extra savoury kick. A sprinkle of fresh herbs like thyme or rosemary would bring an aromatic depth, making this dish even more comforting and flavourful.

Frequently Asked Questions: One Pot Chicken and Orzo Bake

This one pan chicken and orzo bake is as simple as it is elegant. It’s big on flavour, and low on effort. With just 25 minutes of involved cooking, the rest of the dish is hands off, making it the perfect main dish for a crowd or for a hearty family dinner.

Thanks for checking out my creamy chicken and orzo bake recipe! If you do try it, make sure to let me know what you think in the comments below!