This one pan baked chicken orzo is the perfect easy weeknight meal! Chicken, orzo and zucchini simmered in a creamy lemon sauce and topped with melted cheese. It doesn't get better than this!
It's August which means zucchini season is in full effect and my garden is currently exploding with fresh zucchini (otherwise known as courgette)! I love zucchini because it is such a versatile vegetable. You can turn it into noodles to help bulk up your pasta dishes, can add it to recipes like these quinoa cups for added veggies, you can air fry it , add it to muffins or even sneak it into your favourite pasta, smoothies or oats!
At the beginning of every season I always start a list of recipes I want to try to make over the next few months. As the season goes on, inevitably that list continues to grow and grow as I get inspiration from so many sources! However one recipe that's been on my 'need to make' list for MONTHS has been this easy zucchini pasta bake.
Why This Dietitian Loves This Recipe
- One pan meal- As someone who loves a good easy meal I always love the idea of minimal dishes. This zucchini pasta bake is made in one single pan. You will use this pan to saute your zucchini, sear your chicken and cook your orzo. This means that you are not only saving yourself from doing 100 dishes, you are also going to feel so much more in control in the kitchen knowing you don't need to run around finding more bowls, pots and pans!
- Balanced meal- As a dietitian I LOVE a single dish that has all the nutrients needed for a balanced meals. This pasta bake has lots of veggies, carbohydrates and protein for a great full meal!
Ingredients
- Zucchini- I personally like to use a mix of both green zucchini and yellow summer squash to help add more colour to this zucchini pasta bake. However you can choose to just use one!
- Orzo- short-cut pasta similar to a grain of rice (I like to say it's a cross between pasta and rice). You can find it in the pasta aisle at most grocery stores.
- Spices/ Herbs- garlic, thyme, Italian seasoning, chili flakes salt and pepper are the only spices you are going to need for this pasta bake! Feel free to add in some fresh basil if you have it available to you as well!
- Lemon- I recommend using a fresh lemon rather than the pre-squeezed lemon juice you can buy at the store as it tastes fresher. The lemon adds such a nice, refreshing summer flavour to this one pan meal!
- Chicken Broth- To add additional flavour to this meal you will be cooking your orzo in chicken broth rather than just plain water. As a Dietitian I am always watching for added sodium so try to purchase a low sodium chicken broth!
- Chicken thighs- I use skinless and boneless chicken thighs in this pasta bake as I love how tender and juicy they are.
- Kale- To add some leafy greens into this chicken zucchini pasta bake I used chopped kale!
- Cheese
Substitutions and Variations
Dietary Accomodations
To make gluten-free: Use a gluten free small pasta or orzo of choice.
To make dairy-free: Use a dairy free cheese of choice.
To make nut-free: This recipe is naturally nut-free.
Substitution options:
- Orzo: If you cannot find orzo (or would rather use what you have on hand) you can substitute any small pasta (such as macaroni noodles etc.)!
- Kale: Can easily be substituted with spinach (or you can do a mix of both)
- Chicken thighs: Substitute with chicken breast if you are looking for a slightly lower fat option. I recommend slicing your chicken breasts into smaller pieces prior to help them evenly cook through.
Instructions
This zucchini pasta bake is so simple, it proves that you don't need to be a chef to make meals that impress everyone you know.
- Step 1: To start, choose a large pan (ideally an oven safe one). Slice your zucchini into thin slices, then add it to your preheated pan with some olive oil, salt and pepper and cover. Allow this to saute for about 5 minutes, stirring occasionally. Once your zucchini is cooked, set it aside (I add it to a plate).
- Step 2: In the same pan, add more olive oil, garlic and your onions. Cook until you can smart smelling your garlic and your onions are beginning to become translucent.
- Step 3: At this point you can add your chicken thighs. Arrange them in a single layer on your pan ( you will need to move around your onions a little to make room)! Sear each side of your chicken thighs (about 3 minutes per side).
- Step 4: Add your spices, orzo, lemon juice, zucchini and chicken broth into the same pan (keep the chicken there as well!). Bring the liquid to a boil and then cover with a lid. Allow this to simmer for about 15-20 minutes.
- Step 5: If you are not using an oven safe pan, pour everything into a large casserole dish. Stir in your kale and half of the cheese and top of the remaining other half.
- Step 6: Bake at 400 degrees Fahrenheit for about 10 minutes, then broil for 5 minutes to brown your cheese!
- To serve: Top with additional chili flakes and enjoy!
Equipment
- Large oven safe pan (ie. cast iron pan)
I do need to note that although this recipe is technically a one pan meal- your pan must be oven safe for this to be true. I personally love using my cast iron Always Pan .
If you do not have an oven safe pan, don't worry you can transfer everything into a casserole dish when you are ready to bake!
Storage
This recipe is best when eaten fresh! If you are looking to store any leftovers, I recommend storing in glass airtight containers in the fridge for up to 3 days.
I do not recommend pre-freezing this recipe as the zucchinis will become slightly more mushy as they release water after freezing.
Top Tip for Success
Customize the spices to meet your personal taste preference !i find when working with low sodium chicken broth sometimes you do need to bump up the spices a bit to ensure the dish is as flavorful as intended!
Frequently Asked Questions
Chicken thighs tend to be a bit more flavourful in this recipe due to their higher fat content! If you are looking to use chicken breast I would cut the breasts into large cubes to ensure they don't overcook!
More Easy Weeknight Meals
If you loved this baked chicken orzo skillet, try these recipes next!
See you in the kitchen!
I love seeing my recipes in action! If you decide to make this baked chicken orzo tag me on Instagram - @nourishedbynic or leave a comment below how it turned out!
Recipe
📖 Recipe
Baked Lemon Chicken & Zucchini Orzo
Ingredients
- 3 tablespoon olive oil divided
- 2 zucchini or summer squash thinly sliced
- 4 cloves garlic minced
- 1 medium yellow onion chopped
- 1.5 lbs chicken thighs boneless and skinless (about 6 large thighs)
- ½ tablespoon dried thyme
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- red chili flakes to taste
- 1 medium lemon juice and zest
- 1 cup dry orzo pasta
- 1.5 cup low sodium chicken broth
- 2 cups chopped kale
- 1.5 cups marble cheese shredded
- ¼ cup parmesan cheese
- 1 tablespoon chopped fresh basil
- red chili flakes for topping
Instructions
- Preheat oven to 400°F.
- In a large pan, add one tablespoon of olive oil over medium heat. Add zucchini and season with salt and pepper as desired and saute with the lid on for about 3-5 minutes stirring occasionally. Once zucchini is cooked, set it aside on a plate.
- In the same pan add the rest of the olive oil (2 tbsp), garlic and onions. Cook until fragrant (about 3 minutes).
- Sear the chicken thighs by arranging them in a single layer in the pan (you will need to move your onions around). Sear each side of the chicken for about 3 minutes.
- To the pan, add orzo, spices, lemon juice, lemon zest, zucchini and chicken broth. Bring to a boil. Once boiling, add the lid and simmer on low-medium for about 15-20 minutes.
- If your pan is oven safe, mix in the kale, and half of the cheese. Top with the remaining half of the cheese (sprinkle with parmesan cheese if using).If your pan is not oven safe- pour the orzo, chicken, zucchini mixture into a casserole dish before adding your cheese and kale.
- Bake for 10 minutes and then turn the oven to broil and broil for 5 minutes to get the cheese nice and brown.
- Top with additional red chili flakes, stir in fresh basil and enjoy!
Joelle says
So good! And I love all the veggies. Used chicken breast and followed your suggestion of cutting it into slices and it worked perfectly. I think I could even make it without the cheese if I wanted to and it would still be delicious. BUT who doesn't love some yummy cheese. So why not?! Thank you!
Emily De Cloet says
I made this for the first time (as someone who generally doesn't eat zucchini) and it was amazing! The flavour is great and it was easy to make. Definitely making this again!
Laura says
My family really enjoyed this recipe. I love how it was a one pan meal which means less dishes! The flavors were great together.
CD says
Very tasty! We really enjoyed it. And so easy!
Stephanie says
I made this for our 14-month-old, my husband, and myself. Because the baby was eating it, I omitted salt, and for once, you couldn't tell at all! I think it was because of the lemon juice. I also used whole wheat orzo. I used a cast iron dutch oven (it was the biggest thing I had), and I could only fit 5 chicken thighs (which I expected), and I had to add a little more chicken broth to fully cover everything to simmer. It was so creamy and delicious. All three of us loved it! I think you could add so many different veggies too. Thanks for sharing a great recipe!