Chicken Orzo Bake – One Pan Family Dinner

Who doesn’t love a delicious, easy-to-make dinner cooked in just one pan? This chicken orzo bake is sure to become your new go-to recipe. Tender, juicy chicken thighs simmered in flavorful chicken stock with sweet apricots and toasted almonds, then baked with orzo pasta for an effortless yet mouthwatering dinner that everyone will adore!

This baked chicken orzo bake is a delicious one-pan recipe inspired by a traditional Turkish recipe mahmudiye – chicken with dried apricots and almonds. This chicken dish has its roots in Ottoman cuisine, known for its use of aromatic spices, dried fruits, and nuts. The result is a rich, fragrant meal perfect for a family or a special dinner.

Check out our One Pan Mexican Chicken and Rice and Sheet Pan Chicken Thighs and Veggies recipes for more easy one-pan dinner ideas.

📝 Recipe Ingredients & Substitutes

• Chicken thighs: We will use boneless, skinless chicken thighs.
• Dried apricots: An essential part of the recipe, adding sweetness and Mediterranean flavors to the dish.
• Currants: If you can’t find currants, which are small dried black grapes often mistaken for fresh black currants, don’t worry! Raisins or dried cranberries work just as well, adding their own sweet-tart flavor to the dish.
• Butter: while butter will add sweetness to the dish, feel free to substitute with olive oil.
• Onion or shallots: shallots have a milder taste, but could be hard to find. A brown onion will work just fine.
• Ground cinnamon: Not a very common spice in Western cuisine but very popular in Middle Eastern recipes, adding real warmth and depth to the flavors.
• Lemon juice: Freshly juiced is always the best.
• Chicken stock: I make my own chicken stock in a slow cooker every week and use it throughout the week. You can make it using my recipe or use a store-bought variety.
• Almonds: To add a little crunch to the dish.
• Orzo pasta: Orzo pasta is the star of this chicken orzo bake, soaking up all the delicious flavors from the chicken and apricot sauce. Shaped like barley grains (called arpa şehriye in Turkey), orzo adds a unique texture to this dish. Unfortunately, I could not find gluten-free orzo pasta. If you are following a gluten-free diet, use another gluten-free pasta or basmati rice instead.
• Salt and black pepper: To season.

👩‍🍳 How To Make Chicken and Orzo Bake

Preheat your oven to 375°F (190°C) before assembling the chicken orzo bake.

Step 1: First, soak the apricots and currants in some boiling water for about 10 minutes. Once they’ve softened, drain them and slice the apricots into 2 or 3 pieces.

Step 2: In a large pan, melt the butter over medium heat. Add the chopped shallots. Let them cook for about 10 minutes, stirring occasionally, until they’re soft and lightly golden. Then sprinkle in the salt.

Step 3: Add chicken to the pan with the onions and stir gently to coat the chicken in the buttery onion mixture. Let the chicken pieces cook undisturbed for 2-3 minutes on each side to develop a golden-brown crust.

Step 4: Once the chicken gets a nice golden color, add the ground cinnamon, lemon juice, and black pepper. Stir everything together and let it cook for about 5 minutes.

Step 5: Pour in the hot chicken stock, then add the apricots and currants. Bring the whole thing to a boil, then lower the heat to simmer. Cover the pan and let it cook for about 20 minutes, stirring occasionally to make sure it doesn’t stick.

Step 6: While the chicken is cooking, toast the slivered almonds in a dry pan over low heat. Keep an eye on them and stir often so they don’t burn. Once they’re golden, set them aside.

Step 7: Add the orzo to the pan and cook it for 2-3 minutes, transfer the pan to the oven and bake for 15 minutes or until the pasta is cooked through.

Step 8: Give everything a gentle stir to mix it all together.

Dish it up and sprinkle with chopped fresh cilantro and toasted almonds over the top for a little crunch. That’s it—enjoy your delicious chicken with apricots and almonds!

🍴 How To Serve

Once the apricot chicken bake is ready, serve it up hot with a generous sprinkle of those toasted almonds on top for a nice crunch. This dish is quite sweet and will go perfectly with a simple green salad and Turkish yogurt dip on the side to balance out the sweetness from the apricots. If you skipped the orzo, try serving it with some fluffy basmati rice or pilaf.

❄️ How to Store

• Refrigerate: Once the chicken orzo bake has cooled, transfer it to an airtight container and store it in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it in a pan over medium heat, adding a splash of water or chicken stock if needed.
• Freeze: If you’d like to store it for longer, this dish freezes really well! Just let it cool completely, then transfer the chicken and orzo into an airtight container or freezer bag. It will keep in the freezer for up to 3 months. When you’re ready to use it, thaw it overnight in the fridge and reheat.
• How to Store Your Chicken Orzo Bake for Meal Prep: For an easy meal prep option, you can cook the apricot chicken sauce and freeze it without the orzo. That way, when you’re ready to cook a weeknight dinner, you can simply reheat the sauce and cook fresh orzo or rice to serve with it!