Mediterranean · main

Garlic Parmesan Baked Orzo with Chicken

Garlic Parmesan Baked Orzo with Chicken reads umami 7.7, richness 6.6 and citrus 5.7 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.4 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 7.3 / 10
• Bitter & Earthy — 2.2 / 10
• Rich & Fat — 7.4 / 10
• Aromatic & Spice — 4.9 / 10

The measured notes (of 18)

Umami 7.7 · Richness 6.6 · Citrus 5.7 · Sourness 5.2 · Salinity 4.7 · Fruity 4.7 · Allium 4.4 · Nutty 2.7 · Funk & Ferment 2.6 · Sweetness 2.2 · Herbaceous 2.1 · Bitterness 1.9 · Floral 1.7 · Heat 1.6 · Warm Spice 1.3 · Earthy 1.3

What's in it (15)

• boneless chicken — 3629 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 27 g
• yellow onion — 110 g
• garlic — 15 g
• orzo pasta — 355 g
• low-salt chicken broth — 710 g
• dry white wine — 118 g
• dried leaf oregano — 1 g
• red chili flakes — 3 g
• parmesan cheese — 114 g
• baby spinach — 142 g
• lemon — 65 g
• parsley — 7 g

Time & effort: about 56 min (51 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 143.9 kcal, 22.8 g protein, 3 g fat, 6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Pat the chicken thighs dry and season all over with 1/2 teaspoon of the salt and all the pepper (reserve the remaining 1/2 teaspoon salt). Heat the olive oil in a large oven-safe skillet or braiser over medium-high heat. Sear the chicken skin-side down until deeply golden and crisp, 6-7 minutes, then flip and sear the second side until golden, 3-4 minutes (the chicken won't be cooked through yet). Transfer to a plate and preheat the oven to 375F.
2. Reduce the heat to medium. Add the onion to the fat left in the skillet and cook, stirring occasionally, until softened and translucent, 4-5 minutes.
3. Add the garlic, oregano, and red pepper flakes; cook, stirring, until fragrant, about 1 minute.
4. Add the orzo and toast, stirring constantly, until lightly golden and smelling nutty, 2-3 minutes — this is what keeps the pasta from turning gummy in the oven.
5. Pour in the wine, scraping up the browned bits from the bottom of the pan, and simmer until nearly evaporated, 1-2 minutes.
6. Stir in the chicken broth and the remaining 1/2 tsp salt. Nestle the chicken thighs skin-side up into the orzo along with any juices from the plate, and bring to a simmer on the stovetop.
7. Cover and transfer to the oven; bake until the orzo has absorbed most of the liquid and the chicken registers 165F, 20-22 minutes.
8. Remove the skillet from the oven, scatter the spinach around the chicken, cover, and let stand off the heat until wilted, 2-3 minutes.
9. Uncover, sprinkle 1/2 cup of the Parmesan over the orzo, and broil until the cheese is melted and the orzo edges are lightly browned, 2-3 minutes, watching closely so it doesn't scorch.
10. Let rest 5 minutes, then finish with the remaining 1/2 cup Parmesan, the lemon zest and juice, and the parsley before serving.

Dishes with a similar flavor shape

• Sausage, Kale, and White Bean Orzo — Italian-American
• Greek Chicken and Rice Skillet — Greek
• Pork Milanese with Arugula Salad — Italian-American
• Greek Beef and Orzo Skillet — Greek
• Chicken Francese — Italian-American

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.