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White plate with two chicken thighs, cassava orzo and spinach, garnished with parsley. In the background is a cast iron pan with chicken and cassava orzo dish.

Gluten-free One-Pan Chicken and Orzo (AIP, Paleo, dairy-free)

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4.9 from 8 reviews

  • Author: Nicole Charles
  • Total Time: 1 hour 10 minutes
  • Yield: 3-4 servings 1x
  • Diet: Gluten Free


This creamy AIP/Paleo One-Pan Chicken and Orzo with spinach recipe makes a hearty weeknight dinner. Crispy and juicy skillet chicken thighs bake together with grain-free orzo for a comforting one-pot meal that’s dairy-free and gluten-free.


Units Scale


  • 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


  • 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)


  1. To a large bowl, add chicken thighs, 2 TBSP olive oil, dried herbs, salt, garlic powder and onion powder. Mix well to coat chicken in herb marinade.* Let chicken marinate for at least 20 minutes.**
  2. Preheat oven to 400F.
  3. Heat a large cast iron skillet (or other oven-safe skillet) to medium heat with remaining 2 TBSP olive oil.
  4. Once oil is hot, place chicken skin side down and sear on both sides until golden brown (approx 3-4 mins per side). Remove from heat and set aside.
  5. To the same skillet, add diced onion, garlic and salt, and sauté until onions turn translucent (approx 5-6 mins). If necessary, add a splash of water to the pan to loosen any brown bits.
  6. Add apple cider vinegar, coconut milk and chicken stock or bone broth and bring to a simmer.
  7. Stir in orzo and spinach and bring to a boil.
  8. Re-add chicken to the pan onto the orzo and spinach mixture. Transfer to the oven to bake, uncovered for 20-22 minutes or until thermometer inserted into chicken reads 165F.
  9. Finish with squeeze of fresh lemon juice and fresh herbs (if desired).


*Alternatively, in a small bowl, whisk together 2 TBSP olive oil with dried herbs, salt, garlic powder and onion powder. Add chicken to a large bowl and coat chicken in herb marinade for at least 20 minutes.

**Marinate chicken the night before or during meal prep to make this recipe quicker. Or, shorten the marination time if necessary. 

  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Mains
  • Method: Baked, Stovetop
  • Cuisine: American