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Creamy Pesto Chicken Orzo Casserole

One-dish baked orzo with marinara, pesto, cream, and crispy-skinned chicken thighs.
Print Recipe
Cook Time 1 hour
Course Main Course
Cuisine Italian-inspired

Ingredients
  

  • 1½ cups dry orzo
  • 1 jar marinara sauce 24 oz
  • 4 tablespoons pesto
  • ¼ cup heavy cream
  • 1½ cups water or chicken broth for more flavor
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 6 chicken thighs bone-in, skin-on
  • 1 to 1½ cups shredded mozzarella cheese or Italian blend

Instructions
 

  • Preheat oven to 375°F.
  • Mix everything: In a deep casserole dish, stir together the orzo, marinara sauce, pesto, heavy cream, water (or broth), garlic, salt, and pepper.
  • Add chicken: Nestle the chicken thighs on top, skin side up.
  • Bake covered: Cover with foil and bake for 40–45 minutes, until the orzo is tender and chicken is cooked through.
  • Add cheese: Remove foil, sprinkle cheese on top.
  • Bake uncovered: Return to oven for 10–15 minutes, until cheese is melted and bubbly.