Gluten-Free One-Pan Chicken and Orzo (AIP, Paleo, Dairy-Free) Recipe

Introduction

This Gluten-free One-Pan Chicken and Orzo recipe is a creamy, comforting meal perfect for busy weeknights. It features crispy, juicy chicken thighs baked alongside grain-free orzo and spinach, all in one skillet. Plus, it’s AIP, Paleo, and dairy-free for those with dietary preferences.

Ingredients

• 6 chicken thighs, bone-in, skin-on
• 4 tablespoons olive oil, divided
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 yellow onion, finely diced
• 3 cloves garlic, crushed
• 1.5 tablespoons apple cider vinegar
• 1 cup full fat coconut milk
• 2 cups chicken stock or bone broth (sodium-free)
• 1 cup grain-free orzo
• 3 cups spinach, roughly chopped
• Squeeze of lemon juice to finish
• Fresh herbs for garnish (optional)

Instructions

1. Step 1: In a large bowl, combine chicken thighs, 2 tablespoons olive oil, dried oregano, thyme, basil, sea salt, garlic powder, and onion powder. Mix well to coat the chicken evenly. Let the chicken marinate for at least 20 minutes.
2. Step 2: Preheat your oven to 400°F (200°C).
3. Step 3: Heat the remaining 2 tablespoons olive oil in a large oven-safe skillet over medium heat.
4. Step 4: Once the oil is hot, place the chicken thighs skin side down in the skillet. Sear until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
5. Step 5: In the same skillet, add the diced onion, crushed garlic, and 1 teaspoon sea salt. Sauté until the onions become translucent, about 5-6 minutes. Add a splash of water if needed to loosen the browned bits.
6. Step 6: Stir in the apple cider vinegar, coconut milk, and chicken stock. Bring the mixture to a simmer.
7. Step 7: Add the grain-free orzo and chopped spinach. Bring the mixture to a boil.
8. Step 8: Return the chicken thighs to the skillet, placing them on top of the orzo and spinach mixture.
9. Step 9: Transfer the skillet to the preheated oven and bake uncovered for 20-22 minutes, or until a thermometer inserted into the chicken registers 165°F (74°C).
10. Step 10: Remove from the oven and finish with a squeeze of fresh lemon juice and fresh herbs, if desired. Serve warm.

Tips & Variations

• For extra flavor, marinate the chicken overnight or during meal prep to save time on busy days.
• If you can’t find grain-free orzo, substitute with another preferred small pasta, but note this will no longer be grain-free.
• Use fresh herbs like parsley, basil, or thyme for garnish to brighten the dish.
• Adjust the level of garlic and onion powder according to your taste preferences.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. For best texture, reheat covered and stir the orzo occasionally to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use chicken breasts, but they may cook faster and can dry out more easily. Reduce baking time and monitor closely to keep them juicy.

Is the orzo truly grain-free?

Yes, this recipe uses grain-free orzo made from alternative flours suitable for Paleo and AIP diets, making it gluten-free and grain-free.

Gluten-Free One-Pan Chicken and Orzo (AIP, Paleo, Dairy-Free) Recipe

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★★★★★

4.7 from 144 reviews

• Author: Lila
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This Gluten-free One-Pan Chicken and Orzo recipe is a creamy, hearty, and comforting meal perfect for weeknight dinners. It features crispy, juicy skillet-seared chicken thighs baked together with grain-free orzo and spinach, making it dairy-free, paleo, and AIP-friendly. The blend of herbs and a touch of lemon adds bright, fresh flavors to this one-pot dish.

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Ingredients

Scale 1x2x3x

Chicken

• 6 chicken thighs, bone-in, skin-on
• 4 TBSP olive oil, divided
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp sea salt
• 1 tsp garlic powder
• 1 tsp onion powder

Orzo and Vegetables

• 1 yellow onion, finely diced
• 3 cloves garlic, crushed
• 1 tsp sea salt
• 1.5 TBSP apple cider vinegar
• 1 cup full fat coconut milk
• 2 cups chicken stock or bone broth (sodium-free)
• 1 cup grain-free orzo
• 3 cups spinach, roughly chopped
• Squeeze of lemon juice (to finish)
• Fresh herbs (to garnish, optional)

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Instructions

1. Marinate Chicken: In a large bowl, combine chicken thighs with 2 tablespoons of olive oil, dried oregano, thyme, basil, sea salt, garlic powder, and onion powder. Mix thoroughly to coat the chicken evenly in the herb marinade. Let the chicken marinate for at least 20 minutes to allow the flavors to penetrate deeply.
2. Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking the chicken and orzo.
3. Sear Chicken: Heat a large cast iron or oven-safe skillet over medium heat and add the remaining 2 tablespoons of olive oil. When the oil is hot, place the chicken thighs skin-side down and sear them until golden brown, about 3-4 minutes per side. Once seared, remove the skillet from heat and set the chicken aside temporarily.
4. Sauté Aromatics: Using the same skillet, add the finely diced onion, crushed garlic, and 1 teaspoon sea salt. Sauté over medium heat until the onions become translucent, roughly 5-6 minutes. Add a splash of water if needed to loosen browned bits from the skillet, enhancing flavor.
5. Add Liquids & Simmer: Pour in the apple cider vinegar, full fat coconut milk, and chicken stock or bone broth. Bring the mixture to a simmer over medium heat to meld the flavors together.
6. Incorporate Orzo and Spinach: Stir in the grain-free orzo and roughly chopped spinach into the simmering liquid. Bring everything to a boil, ensuring the orzo begins to soften and the spinach wilts.
7. Bake in Oven: Nestle the seared chicken thighs back into the skillet, placing them on top of the orzo and spinach mixture. Transfer the entire skillet to the preheated oven and bake uncovered for 20-22 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
8. Finish and Serve: Remove the skillet from the oven. Finish the dish with a fresh squeeze of lemon juice and garnish with fresh herbs if desired, adding brightness and an herbal note to the rich, creamy dish.

Notes

• Alternatively, whisk together the olive oil and dried herbs, salt, garlic powder, and onion powder separately, then coat the chicken in the marinade for convenience.
• Marinate the chicken overnight or during meal prep for deeper flavor and quicker cooking. If short on time, marinate for at least 20 minutes.
• Use a cast iron or any oven-safe skillet to ensure smooth transition from stovetop searing to oven baking.
• Grain-free orzo maintains the paleo and AIP compliance of the recipe. Substitute with another grain-free pasta if preferred.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Mains
• Method: Baking
• Cuisine: American

Keywords: gluten free chicken recipe, paleo one pan meal, dairy free dinner, AIP chicken recipe, grain free orzo, healthy weeknight dinner, creamy chicken and spinach, cast iron skillet chicken, easy paleo dinner