Baked Chicken and Orzo with Asparagus
When it is still chilly in the evenings but the whisper of spring is definitely in the air, I reach for comfort food that is also bright, simple and delicious. This Baked Chicken Thighs with Orzo and Asparagus is more than just dinner—it's a celebration of transition, just like we are!
Baked Chicken with Orzo and Asparagus
Let's be real: midlife is about working smarter, not harder. This one-pot wonder delivers maximum flavour with minimal effort—something we've all learned to appreciate. In just 45 minutes, you'll have a nutritious, warming meal that feels like a warm hug on those still-crisp spring evenings.
If you love orzo as much as I do, you need to check out my Spring Salmon with Lemon and Orzo or this Lemony Orzo Salad with Bright Green Veggies.
Nutrition highlights….plus a few other bonuses this recipe offers:
Protein-Packed: Chicken thighs provide essential protein to support muscle maintenance
Asparagus Boost: Loaded with vitamins that support hormonal balance and detoxification
Complex Carbs: Orzo offers steady energy without heavy bloating. You can use gluten free orzo if you are intolerant.
One pot meal: Who doesn’t appreciate an easy clean up?
Perfect for Meal Prep: Why not cook once, and eat twice? Your future self with thank you
Baked Chicken and Orzo with Asparagus
Ingredients:
1.5 lbs chicken thighs
1 tbsp olive oil
1 tsp each salt and pepper
1 tsp garlic powder (or to taste)
8 oz (or 1 1/4 cups) orzo pasta
1 1/2 cups chicken broth
1/4 cup lemon juice
1/4 cup white wine
1/2 cup milk
1 lb asparagus (tough ends removed, and cut into 1/3rds)
1/2 cup freshly grated parmesan, plus more for serving
1-2 tbsp capers (optional but delicious if you love that twang)
Directions:
Preheat the oven to 375F.
Season the 1.5 lbs boneless, skinless chicken thighs with 1 tsp salt, 1 tsp pepper and 1 tsp garlic powder on both sides.
Heat 1 tbsp olive oil in a large, oven proof skillet over medium heat. Place the chicken thighs into the hot skillet and cook for 4 minutes each side. Do not move the chicken thighs as they are searing. You want to make sure the skin gets very crispy.
Turn off the heat from the stove. Remove the chicken thighs to a plate and set aside. Next, add in the orzo and stir to coat in the chicken drippings. Pour in the chicken stock, wine, lemon juice and milk. Make sure the heat is off.
Add in the asparagus and parmesan. Stir to combine then add back in the chicken. Just nestle it on top and pour in any chicken juice.
Cook for 30 minutes or until a meat thermometer reads 165F. Top with more parmesan cheese, the capers (if using) and enjoy!
📌 Pin this recipe for later. You’ll want to make it again!
Wine Pairing (Because Self-Care)
A crisp Sauvignon Blanc or light Pinot Grigio complements the dish perfectly. Remember, moderation is key.
Want More Delicious Spring Dinner Ideas?
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