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.
Ingredients
Scale
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)
Instructions
- 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.
- Preheat Oven: Set your oven to 400°F (204°C) to prepare for baking the chicken and orzo.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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
