Well, hello there, foodie friends! I’m so excited to share a recipe that’s become a real ray of sunshine in my kitchen lately: my Sun-Kissed Chicken & Orzo Bake with Charred Tomatoes. It’s one of those dishes that tastes like you spent hours on it, but it’s actually a breeze to put together.
Busy-Day Backstory
You know those evenings when everyone’s hungry right now and you want to serve something that feels a little special without a ton of fuss? That was me last Tuesday! Between school pick-up, ballet, and a mountain of laundry, I needed a dinner win. This Sun-Kissed Chicken & Orzo Bake is my secret weapon for just such occasions; it fills the kitchen with the most comforting, citrusy-herb aroma as it bakes. The best part is watching my family’s eyes light up when I bring this vibrant, all-in-one pan of deliciousness to the table!
Why You’ll Love It
- Sunshine Flavors: Bright orange, aromatic thyme, and smoky paprika create an unforgettable, mouthwatering taste experience.
- Effortless Elegance: While it looks (and tastes!) like a fancy meal, it’s surprisingly straightforward to assemble.
- Happy Bellies All Around: Tender chicken, satisfying orzo, and sweet charred tomatoes make this a guaranteed family favorite.
Gather Your Goods
Okay, friends, let’s get our ingredients lined up for this delicious bake! It might look like a few lists, but trust me, it comes together so easily. We’re talking about building layers of gorgeous Mediterranean flavor here.
For the Pantry:
1 ⅔ cups uncooked orzo pasta (the little rice-shaped pasta that’s so fun to eat!)
5 tablespoons extra-virgin olive oil, which we’ll use in a few spots for richness
½ cup pitted Castelvetrano olives, roughly chopped (these are mild, buttery, and beautifully green)
¾ teaspoon coarse sea salt, plus a bit more for seasoning the chicken perfectly
¾ teaspoon freshly cracked black pepper, same for this as the salt for balanced flavor!
1 tablespoon smoked paprika (this gives a lovely, warm color and a subtly smoky taste)
¾ teaspoon ground coriander (a slightly citrusy, warm spice that complements the orange)
Our Star Protein:
- 6 bone-in, skin-on chicken thighs, about 6 oz or 170g each (these stay so wonderfully juicy during baking!)
From the Produce Aisle:
- 2 medium red onions, cut into ¾-inch wedges (they get so sweet and tender when roasted)
- 1 ½ pints (that’s about 500g) vibrant cherry tomatoes (they’ll burst with sweetness!)
- 5 cloves garlic, finely chopped (measure with your heart; I always add an extra one!)
- 1 large orange – we need its juice for tang, zest for aroma, and some wedges for serving
- 1 ½ tablespoons chopped fresh thyme (the earthy aroma is absolutely incredible when it bakes)
Liquids:
- 2 ½ cups low-sodium chicken stock (this ensures our orzo cooks perfectly fluffy and flavorful)
- ⅓ cup fresh orange juice (from that lovely orange we zested!)
For that Final Flourish (Garnish):
- Fresh dill fronds (adds a pop of green and a wonderful fresh, almost anise-like flavor)
- Orange wedges from our big orange, for that final bright squeeze at the table!
Let’s Cook
Alright, let’s turn these beautiful ingredients into a stunning meal! This is where the magic happens, and it’s simpler than you think. Just follow along, and you’ll have a pan of pure sunshine on your dinner table.
First up, let’s get that chicken marinating. Whisk together the orange juice and zest, garlic, thyme, smoked paprika, coriander, and some of our olive oil in a big bowl. Tuck your chicken thighs in there to soak up all that amazing citrusy, herby goodness for at least 45 minutes in the fridge.
While the chicken is having its little flavor spa day, preheat your oven to a toasty 400°F. Toss those pretty red onion wedges and plump cherry tomatoes with a little olive oil, salt, and pepper, then spread them on a baking sheet to roast until they’re tender and starting to char beautifully around the edges. The sweet aroma will start filling your kitchen!
Time to give that chicken a gorgeous, golden-brown crust, which adds so much flavor. Pat the marinated chicken dry with paper towels (this helps it crisp!), season it well, and sear it in a hot, oven-safe pan. Don’t move the chicken for a good 8-10 minutes on the first side to get that perfect, deeply browned sear. Then, flip and brown the other side.
Remove the chicken for a moment and, right in the same pan, toast your orzo over medium heat. This only takes a couple of minutes but adds a wonderful nutty depth to the pasta. Deglaze the pan with a splash of chicken stock, making sure to scrape up any tasty browned bits from the bottom – that’s pure flavor!
Now, invite everyone back to the party! Pour in the rest of the chicken stock, add those lovely charred veggies and the chopped Castelvetrano olives, then arrange your seared chicken pieces right on top. Cover it all up nice and snug and pop it into a 375°F oven to bake until the orzo is perfectly tender and the chicken is cooked all the way through, which usually takes about 20-25 minutes.
For the grand finale – that irresistibly crispy chicken skin – carefully uncover the pan and slide it under the broiler for just 3-5 minutes. You’ll want to keep a close eye here to make sure it gets beautifully crisp but doesn’t burn! Let it rest for a few minutes before garnishing with lots of fresh dill and those extra orange wedges. Dinner is served!
Make It Yours
- Swap the Protein: Boneless chicken thighs work great, just cook a bit less. Bell peppers also roast nicely with your tomatoes!
- Storing Smarts: Leftovers are delish! Refrigerate covered for up to 3 days; add a splash of broth when reheating the orzo.
- Speedy Prep: Marinate the chicken overnight for deeper flavor. Use pre-chopped garlic or a frozen herb cube for thyme.
Serve It Up
This Sun-Kissed Chicken & Orzo Bake truly is a complete meal in one pan, full of tender, juicy chicken, fluffy orzo, and those wonderfully sweet, charred tomatoes. The bright green dill and sunny orange wedges make it look so cheerful and inviting on the plate! It’s hearty enough on its own, but a simple side salad with a light vinaigrette or some warm, crusty bread to soak up any extra delicious sauce from the pan would be absolutely lovely too.
For drinks, how about:
- A crisp, chilled white wine like a Sauvignon Blanc or Pinot Grigio for the adults.
- Sparkling water with a squeeze of fresh orange or a splash of cranberry for a refreshing non-alcoholic choice.
It’s perfect for a satisfying weeknight dinner that feels a bit special, or even for a casual weekend gathering with friends when you want to impress without stressing. Everyone always asks for this recipe, and I hope you love it as much as we do!
Sun-Kissed Chicken & Orzo Bake with Charred Tomatoes
Equipment
- Large mixing bowl
- 12-inch oven-safe deep sauté pan or wide Dutch oven
- Baking Sheet
- Tongs
- Cutting board & chef's knife
- Measuring cups and spoons
- Instant-read thermometer
Ingredients
Pantry Staples:
- 1 ⅔ cups uncooked orzo pasta
- 5 tablespoons extra-virgin olive oil allocated
- ½ cup pitted Castelvetrano olives roughly chopped
- ¾ teaspoon coarse sea salt plus more for seasoning chicken
- ¾ teaspoon freshly cracked black pepper plus more for seasoning chicken
- 1 tablespoon smoked paprika
- ¾ teaspoon ground coriander
Proteins:
- 6 bone-in skin-on chicken thighs (about 6 oz / 170g each)
Fresh Produce:
- 2 medium red onions cut into ¾-inch wedges
- 1 ½ pints approx. 500g vibrant cherry tomatoes
- 5 cloves garlic finely chopped
- 1 large orange to yield ⅓ cup juice, 1 tablespoon zest, plus wedges for serving
- 1 ½ tablespoons chopped fresh thyme
Liquids:
- 2 ½ cups low-sodium chicken stock Note: increased liquid ensures orzo cooks perfectly and creates a light sauce for the larger batch
- ⅓ cup fresh orange juice from the large orange
Garnish:
- Fresh dill fronds
- Orange wedges from the large orange, for serving
Instructions
Stage 1: Infuse the Chicken
- In a large mixing bowl, whisk together the fresh orange juice (⅓ cup), orange zest (1 tablespoon), finely chopped garlic, chopped fresh thyme, smoked paprika, ground coriander, and 3 tablespoons of the extra-virgin olive oil. Add the chicken thighs, turning each piece to ensure it's well-coated. Cover the bowl and allow the chicken to marinate in the refrigerator for at least 45 minutes, or up to 4 hours for a more intense flavor.
Stage 2: Char the Aromatics
- Preheat your oven to 400°F (205°C). On a baking sheet, toss the red onion wedges and cherry tomatoes with 1 tablespoon of the extra-virgin olive oil and a light sprinkle of coarse sea salt and black pepper. Arrange them in a single layer and roast for 15-20 minutes. You're looking for the onions to be tender with lightly charred edges and the tomatoes to be softened and just beginning to split. Once done, remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C) for a subsequent step.
Stage 3: Achieve Golden Chicken Crust
- Take the chicken from the marinade, allowing any excess to drip back into the bowl; you can reserve a tablespoon or two of this leftover marinade for later. Gently pat the chicken pieces dry with paper towels. Season all sides of the chicken generously with the ¾ teaspoon coarse sea salt and ¾ teaspoon freshly cracked black pepper. Heat the final tablespoon of extra-virgin olive oil in your 12-inch oven-safe deep sauté pan or Dutch oven over medium-high heat until it shimmers. Carefully introduce the chicken pieces, presentation side facing downwards, into the heated pan. Allow them to cook, without moving, for about 8-10 minutes, until a rich, golden-brown crust develops. Flip the chicken pieces and continue cooking for another 5-6 minutes to brown the second side. The chicken will not be fully cooked at this point. Transfer the seared chicken to a clean plate. Avoid wiping the pan clean.
Stage 4: Toast Orzo & Deglaze Pan
- Introduce the uncooked orzo directly into the same pan. Stir it frequently over medium heat for 2-3 minutes, allowing the grains to toast lightly and become fragrant. If you reserved any marinade, add it now along with the roughly chopped Castelvetrano olives. Stir for one more minute to meld the flavors. Pour in approximately ½ cup of the low-sodium chicken stock to deglaze the pan, using a wooden spoon to gently scrape up any flavorful browned bits from the pan's bottom.
Stage 5: Combine & Oven Braise
- Pour the remaining 2 cups of low-sodium chicken stock into the pan with the toasted orzo. Stir to combine and bring the liquid to a gentle bubble. Incorporate the previously roasted onions and tomatoes into the orzo mixture. Position the seared chicken pieces on top of the orzo and vegetables. Cover the pan tightly with its lid or heavy-duty aluminum foil. Carefully transfer the entire pan into the preheated 375°F (190°C) oven. Bake for 20-25 minutes. The dish is ready when the orzo is tender, most of the liquid has been absorbed, and an instant-read thermometer inserted into the thickest part of a chicken thigh (steering clear of the bone) confirms a temperature of 170°F (77°C).
Stage 6: Crisp & Finish Under Broiler
- Cautiously retrieve the pan from the oven. Adjust the oven setting to broil (high heat) and ensure an oven rack is in the upper-middle position (about 5-6 inches from the broiler element). Uncover the pan and situate it under the broiler. Broil for 3-5 minutes. The aim is for the chicken exterior to become exceptionally browned and delightfully crisp. Maintain vigilant observation during this stage to prevent any charring beyond preference.
Stage 7: Rest & Garnish for Serving
- Once crisped, remove the pan from the broiler. Allow the dish to stand, uncovered, for 7-10 minutes before dishing it out. This resting period permits the chicken juices to redistribute, ensuring succulence, and allows the orzo to settle. Adorn generously with fresh dill fronds. Present immediately, accompanied by orange wedges on the side for a final zesty squeeze over each portion.
Notes
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. To reheat, gently warm in a moderate oven or in the microwave. The orzo tends to absorb residual liquid as it sits, so consider adding a splash of chicken stock or water when reheating to maintain a pleasant consistency.
- Ingredient Variations:
- Poultry: Boneless, skinless chicken thighs are a suitable alternative; simply reduce their cooking duration. Chicken breast can also be used, though it has a higher chance of drying out, so monitor it carefully.
- Vegetables: Expand the vegetable medley by including items like bell pepper strips (any color) or zucchini chunks; add them to the baking sheet with the onions and tomatoes.
- Herbs & Spices: Fresh sage or marjoram would also create a delightful aroma and taste profile with the orange and chicken. For a subtle kick, introduce a pinch of red pepper flakes into the chicken marinade.
- Kitchen Wisdom:
- Orzo Management: Should the orzo exhibit signs of sticking while toasting, a small drizzle of additional olive oil or a tablespoon of chicken stock can alleviate this.
- Achieving Crispness: For optimal crisping of the chicken under the broiler, ensure the chicken pieces are reasonably close to the heat source (without direct contact). Patting the chicken exterior thoroughly dry with a paper towel just before broiling can also enhance crisping. If your broiler offers variable intensity, select the highest setting.
- Moisture Balance: If the orzo appears overly dry towards the end of its baking period, integrate about ¼ cup of additional hot chicken stock. Conversely, if the dish seems too moist upon removal from the oven, let it rest uncovered for a few extra minutes; the orzo will naturally continue to absorb some of the excess liquid.
- Calories: 616 kcal
- Protein: 31 g
- Carbs: 45 g
- Fat: 34 g (Sat Fat 5 g)
- Fiber: 5 g • Sugar: 6 g
- Sodium: 525 mg • Cholesterol: 110 mg
- Potassium: 416 mg
