When comfort food meets elegance, you get this incredible Orzo Tuscan Chicken Bake. This one-pan wonder combines tender chicken, creamy orzo pasta, and the bold flavors of sun-dried tomatoes and spinach in a Tuscan-inspired sauce that will transport your taste buds straight to the Italian countryside.
Perfect for busy weeknights yet impressive enough for weekend entertaining, this dish strikes that elusive balance between effort and reward. The orzo absorbs all the savory flavors as it bakes, creating a risotto-like texture that pairs beautifully with the juicy chicken pieces nestled throughout.
Why You’ll Love This
- One-pan meal means minimal cleanup and maximum flavor
- Creamy, comforting texture without being heavy
- Ready in just 45 minutes from start to finish
- Balanced meal with protein, vegetables, and carbs all in one dish
- Leftovers taste even better the next day as flavors continue to develop
Ingredients
- 16 oz dry orzo
- 2 cups cooked chicken, rotisserie or sautéed, diced
- 3 cups unsalted chicken stock
- 1 cup heavy cream
- 5 garlic cloves, minced
- 2/3 cup parmesan, grated or shredded
- 1.5 cups mozzarella, shredded
- 3 cups loosely packed baby spinach leaves, roughly chopped (or 8 oz box chopped spinach, thawed and well-drained)
- 1 pint cherry tomatoes, whole or halved
- Juice of 1/2 lemon
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or more to taste
- 1 teaspoon freshly cracked pepper
- Optional: 1/2 teaspoon garlic powder if not using fresh garlic
Instructions
- Preheat oven to 375°F (190°C). Spray the sides of a 9×13 casserole dish with non-stick spray.
- Add orzo, cooked chicken, chicken stock, cream, seasonings, garlic, spinach, tomatoes, lemon juice and half of each cheese into the casserole dish. Mix thoroughly to combine and ensure the ingredients are evenly distributed in a flat layer.
- Sprinkle the remaining cheese evenly over the top.
- Place the casserole dish in the oven and bake for 40 minutes or until the orzo is tender.
- Remove the dish from the oven and let it rest for 10 minutes to allow the pan juices to be absorbed. Mix gently with a serving spoon before serving. Enjoy hot, optionally paired with a chopped salad.
Tips & Variations
- Substitute chicken thighs for breasts if you prefer darker, more flavorful meat
- For a vegetarian version, omit chicken and use vegetable broth instead of chicken broth
- Add a pinch of red pepper flakes for a spicy kick
- If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before putting it in the oven
- For a creamier texture, add ¼ cup heavy cream along with the cream cheese
- Make it ahead: prepare through step 8, refrigerate, and bake when ready (may need extra 5-10 minutes baking time)
Serving Suggestions
This hearty one-pan meal is satisfying on its own, but pairs beautifully with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a more substantial spread, serve alongside crusty garlic bread perfect for soaking up the creamy sauce.
A crisp white wine like Pinot Grigio or Sauvignon Blanc makes an excellent beverage pairing, complementing the creamy, savory flavors of this Tuscan-inspired dish.
Notes
- The dish is done when orzo is tender and most liquid is absorbed, but it should still be slightly creamy
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of broth or water to restore creaminess
- This dish doesn’t freeze well due to the pasta texture
FAQs
Can I use other pasta instead of orzo?
Yes, you can substitute small pasta shapes like ditalini or small shells, but cooking times may vary slightly.
My dish seems dry after baking. What went wrong?
Ovens vary in temperature. If your dish seems dry, add a splash of warm broth and stir gently before serving.
Can I add other vegetables?
Absolutely! Bell peppers, zucchini, or mushrooms would be delicious additions. Add firmer vegetables with the onions and quick-cooking ones like zucchini in the last few minutes of stovetop cooking.
Is there a dairy-free alternative?
You can use dairy-free cream cheese and nutritional yeast instead of Parmesan, though the texture and flavor will be slightly different.
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