One-Pot Creamy Chicken Orzo Bake
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. View our full disclosure here.
Let’s talk about a weeknight dinner that feels a little special: this one-pan baked orzo is creamy, lemony, packed with tender asparagus and juicy chicken, and finished with tangy goat cheese and crispy prosciutto on top. It’s springtime comfort food with just the right amount of flair — no extra effort required.
If you’ve been here a while, you know I’m all about recipes that feel thoughtful but not overworked — the kind of meal you can pull off on a weeknight, but still feel proud to put on the table for a special occasion. This creamy chicken orzo bake is exactly that.
It’s comforting and cozy, yes — but it’s also seasonal, layered with flavor, and made with quality ingredients that actually make you excited to cook. We’re talking juicy chicken, peak-spring asparagus, creamy orzo, and those little pops of goat cheese and lemon that brighten the whole thing. And then there’s the crispy prosciutto — the salty, savory topping that makes it feel like more than just another casserole.
This is the kind of recipe I come back to again and again because it doesn’t just work — it feeds people well, it uses what’s in season, and it makes dinner feel like something to look forward to (without a pile of dishes).
If you’re craving a cozy one-pan dinner that’s full of spring flavor and zero stress, this one’s for you.
Complete the Menu: Start things off with a batch of Artichoke Tartlets, then pair this creamy chicken orzo bake with a simple Strawberry Spring Mix Salad for a fresh, satisfying meal that hits all the right notes.
For more seasonal spring dinner ideas, be sure to try my Ricotta Pesto Pasta with Peas and Artichokes, Creamy Rainbow Vegetable Pasta, and my Creamy Lemon Chicken Orzo Pasta.
Why You’ll Love This Recipe
Key Ingredients
Orzo: No need to boil separately — orzo simmers right in the sauce, soaking up all the flavor and making this a true one-pan meal.
Shredded Chicken: A great use for leftover roast chicken or a store-bought rotisserie bird. Easy, tender, and flavorful.
Asparagus: Fresh, tender asparagus is one of spring’s superstars. Trim off the woody ends and chop into 1-inch pieces so it cooks evenly.
Prosciutto: Crisps up quickly in a skillet and adds a salty, savory crunch. Think bacon vibes, but lighter and fancier.
Goat Cheese: Adds creamy tang and melts beautifully into the dish. If you’re not a fan, sub in cream cheese or ricotta.
Parmesan: Grated parm brings salty, nutty depth. Use half in the bake, and save the rest for that golden finish.
Shallot & Garlic: These two are small but mighty — the shallot adds a little sweetness, the garlic brings the cozy. Just the right start for all that creamy goodness.
Lemon Juice + Zest: Stirred in at the end for brightness — it cuts through the creaminess and brings everything to life.
*Find the full printable recipe with specific measurements below.
Seasonal Produce Spotlight: Asparagus
Spring in the Pacific Northwest means one thing: asparagus season is on! From early April through June, you’ll find these tender green spears popping up at local farmers markets and roadside stands across Oregon and Washington. Grown primarily in the Yakima Valley and eastern Oregon, PNW asparagus is known for its sweetness, snappy texture, and vibrant color.
Look for stalks that are firm and bright green with tightly closed tips. Thinner spears are great for quick sautés or salads, while thicker ones hold up beautifully in creamy bakes like this one-pot orzo pasta.
Storage Tip: Keep asparagus fresh by trimming the ends and standing them upright in a jar of water in the fridge (like a bouquet!).
Step-By-Step Directions
1
Crisp Prosciutto
Preheat oven to 375°F. Sauté torn prosciutto in olive oil until crispy. Remove and set aside.
2
Sauté Veggies
In the same pan, cook shallots, garlic, and asparagus until softened.
3
Add Orzo + Liquids
Stir in orzo, broth, and milk. Season with salt and pepper and bring to a light simmer.
4
Mix in Chicken + Cheese
Turn off heat. Add chicken, goat cheese, and ½ cup parmesan.
5
Bake + Stir
Cover and bake for 15 minutes. Stir in lemon juice, zest, and basil. Sprinkle with remaining parmesan. Bake uncovered 10–12 minutes until golden and bubbly.
6
Top + Serve
Top with crispy prosciutto and fresh basil. Serve and enjoy!
Food Styling Technique: Chiffonade
When garnishing with fresh basil, chiffonade is your secret sauce — it’s a quick and beautiful way to get those delicate ribbons of herb that look as good as they taste.
Here’s how to do it:
Stack a few basil leaves, roll them up lengthwise tightly like a little cigar, and then slice thinly across the roll with a sharp knife. You’ll end up with fine, fluttery ribbons that are perfect for sprinkling over the finished dish.
Why it works:
Chiffonade gives you all the aroma and flavor of fresh basil without big leafy chunks. It adds a pop of green color and a hint of brightness right at the end — exactly what you want to finish off a creamy spring bake.
Pro tip: Slice just before serving to keep the basil fresh and vibrant (it can bruise or darken if cut too far ahead).
Serving Suggestions
This chicken orzo bake is cozy enough to stand alone, but I love pairing it with something fresh and crisp to round out the meal. Think bright salads, tender spring veggies, and maybe a slice of warm sourdough on the side.
Salads
Fresh greens bring the perfect contrast to all that creamy, cheesy goodness. Try it with my Simple Strawberry Spring Mix Salad — the sweet berries and Citrus Balsamic Vinaigrette are a great match for the tangy goat cheese in the bake. For something a little heartier, my Italian Spinach and Arugula Salad brings in tangy artichokes, sharp parmesan, and a garlicky balsamic dressing. Or go full spring-summer mode with my Panzanella Salad with Fresh Mozzarella, which adds juicy tomatoes, crunchy croutons, and herby brightness to the table.
Vegetables
For a veggie side, I like to keep things unfussy but flavorful. My Charred Broccolini with Garlic and Parmesan is a quick, bold option that complements the orzo’s richness beautifully. If you’re into grilling, go for my Grilled Summer Squash and Zucchini with Lemon Basil Drizzle — it’s light, fresh, and full of seasonal flavor. Or pop a sheet pan in the oven and roast up my Simple Roasted Carrots and Cauliflower for something earthy, slightly sweet, and totally hands-off.
FAQs
HUNGRY FOR MORE? Subscribe to our newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Tried it and loved it? I’d be so grateful if you left a comment and 5-star rating! It helps others find the best-loved recipes and supports my work here, too! ❤️
One-Pot Creamy Chicken Orzo Bake
Equipment
- Dutch oven or 9×13 casserole dish
Ingredients
- 3 ounces prosciutto, torn into bite-sized pieces
- 1 tablespoon extra virgin olive oil
- 2 shallots, finely chopped (about ½ cup)
- 4 cloves garlic, minced
- 1½ cups orzo pasta, uncooked
- 2½ cups chicken broth, plus more if needed
- 1 cup whole milk (or half & half for extra richness)
- 1 bunch asparagus, trimmed and chopped (about 2 cups)
- ½ teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 2 cups cooked chicken, shredded (rotisserie works great)
- 3 ounces goat cheese, crumbled
- ¾ cup grated parmesan cheese, divided (½ cup for mixing in, ¼ cup for topping)
- 2 teaspoons lemon zest (from 1 lemon)
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil leaves, chopped, plus more for garnish chiffonade-style (see notes)
Instructions
- Preheat the oven to 375°F. If you're using a casserole dish instead of a Dutch oven, lightly grease a 9×13" baking dish and set it aside. You'll do the stovetop steps in a skillet, then transfer everything to the dish for baking.
- Crisp the prosciutto: Tear the prosciutto into bite-sized pieces. Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the prosciutto and cook for 4–5 minutes, flipping and stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate to cool. No need to wipe out the pan—you’ll use that flavorful oil for the next step.
- Sauté the asparagus, shallot, and garlic: Add a splash of the chicken broth (about 2 tablespoons) to the pan to deglaze, scraping up any browned bits from the bottom. Add the chopped asparagus, shallots, and garlic. Cook for about 4 minutes, stirring often, until the shallots are soft and the asparagus is vibrant green.
- Add the orzo and liquids: Stir in the uncooked orzo, the rest of the chicken broth, and the milk. Season with salt and pepper. Bring to a gentle simmer, stirring occasionally to prevent sticking.
- Add chicken and cheeses: Turn off the heat. Fold in the shredded chicken, crumbled goat cheese, and ½ cup of parmesan. Stir until everything is combined and the cheese starts to melt into the mixture.*If baking in a casserole dish: Transfer the mixture from the skillet to your prepared 9×13" baking dish, spreading it evenly into the corners.
- Bake the casserole: Cover the pot or casserole dish with a lid or foil and bake for 15 minutes. Remove the lid or foil, give everything a gentle stir, and mix in the lemon zest, lemon juice, and chopped basil. If the mixture looks a little dry, add a splash more broth (about ¼ cup). Sprinkle the remaining parmesan over the top and return to the oven, uncovered, for 10–12 more minutes, or until the orzo is tender and the top is golden and bubbling.*For a golden, slightly crisp top, switch the oven to broil during the last 1–2 minutes of baking—just keep a close eye so it doesn’t burn!
- Finish and serve: Let the bake rest for 5 minutes before serving. Top with the crispy prosciutto and a handful of chiffonade-cut basil. Add lemon wedges on the side for extra brightness
Recipe Notes
Top Tips
- Use pre-cooked or rotisserie shredded chicken to save time and add extra flavor.
- Crisp the prosciutto first in the same pan — it adds richness to the base.
- Don’t overbake! Keep an eye on the orzo toward the end so it stays tender and not too dry.
- Broil for a minute or two at the end if you want a golden, lightly crisp top.
- You’ll need 1 lemon for the zest and juice—grab a second if you want wedges for serving.
- Chiffonade your basil garnish just before serving for max flavor and freshness.
How to Chiffonade Basil
Stack the basil leaves, roll them tightly like a little cigar, and slice thinly crosswise with a sharp knife. You’ll get pretty green ribbons that are perfect for sprinkling on top.Leftovers & Storage
- Store: Let leftovers cool completely, then transfer to an airtight container and refrigerate for up to 3 days.
- Reheat: Add a splash of broth or milk before reheating in the microwave or oven to keep it creamy.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
Don’t forget to pin this for later
Did you make this recipe? Please leave a rating in the comments below and let us know how it turned out. Your feedback is important to us. Thank you for visiting Maplevine Kitchen!
