This creamy Chicken Orzo Bake is such an easy dinner recipe for busy weeknights! It's serious comfort food that the whole family will love and it's so easy. Just combine everything in an oven-safe dish and bake. 😊
As a dietitian, I'm always looking for a perfect weeknight dinner to make when I'm short on time. And this Chicken Orzo Bake is an easy recipe if you're looking for a cozy dinner with rich flavor and want fewer dishes.
It's a dreamy combo of short-cut pasta, protein-rich chicken, cherry tomatoes, spinach, sun-dried tomatoes, and Greek yogurt to make it creamy without the need for heavy cream. A complete dinner with balanced nutrition in one pan!
If you're looking for more recipes made with orzo, try my Greek Chicken Orzo Pasta Bake, Mushroom & Spinach Orzo or Lemon Chicken Orzo Soup. If you want more healthy dinner ideas, try my Sweet Potato Turkey Skillet with Black Beans or Unstuffed Pepper Skillet. For a gluten-free option similar to this recipe, try my Baked Feta Spaghetti Squash!
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Key Ingredient Notes and Substitutions
This creamy chicken orzo bake is made with simple ingredients. Check the recipe card at the bottom for measurements.
- Chicken - I use boneless, skinless chicken breasts or boneless skinless chicken thighs for this recipe, but you can use rotisserie chicken or leftover baked chicken. The liquid and heat will keep the chicken moist.
- Dry Orzo Pasta - orzo is a small rice-shaped pasta. Because of its small size, it cooks in less time than most pastas making it a great shape for weeknight pasta dishes. Orzo is not gluten-free, but you can find gluten-free orzo pasta made from things like chickpeas or lentils at the store.
- Cherry Tomatoes - fresh cherry tomatoes work best, but you can use grape tomatoes if it's what you have. Cherry tomatoes are sweeter and have thinner skin. They contain quite a bit of juice, and when they are roasted and burst they add a ton of delicious flavor.
- Spinach - spinach adds more nutrients and flavor! It provides dietary fiber for a healthy gut, vitamin K, and antioxidants. I use baby spinach for this recipe. You can use fresh spinach or frozen spinach.
- Sun-Dried Tomatoes - get the sun-dried tomatoes in a jar with oil to add flavor.
- Fresh Herbs - I use fresh basil for this recipe. You could use another fresh herb if you prefer. Fresh parsley works well.
- Garlic - fresh garlic cloves add flavor. Minced garlic is also high in antioxidants and allium which has been shown to support immunity.
- Extra Virgin Olive Oil - just a drizzle of olive oil adds moisture and prevents the chicken from drying out. Olive oil also adds heart-healthy fats that support brain health and hormone health.
- Chicken Broth - you'll bake the orzo mixture in chicken broth to add flavor and keep it from drying out. You can replace the chicken broth with chicken stock, vegetable broth or vegetable stock.
- Greek Yogurt - Greek yogurt replaces heavy cream that is often found in creamy risotto type of dishes. Greek yogurt still makes it creamy, but it doesn't add as many calories and has less saturated fats than heavy cream. You can certainly use heavy cream if you prefer! Other substitutions would be sour cream or cream cheese. You can even leave it out altogether - it still tastes great.
- Parmesan Cheese - grated parmesan cheese adds lots of flavor at the end. If possible, I suggest to buy a block of parmesan and grate it yourself.
- Seasonings - a combination of Italian seasoning, paprika, and garlic powder. Add red pepper flakes if you want it to be a little bit spicy.
- Kosher Salt & Black Pepper - a bit of salt and pepper to tie all the flavors together.
- Lemon Juice (Optional)- a squeeze of lemon juice on the top brightens the dish up.
How to Make Creamy Chicken Orzo Bake
Below are the instructions for how to make this entire dish with visuals I hope are helpful! Check out the recipe card at the bottom for the full recipe.
- Step 1: Preheat the oven to 400℉ (200°C). Prepare a 9x13 inch baking dish by spraying cooking spray on the bottom of the pan. Dry the chicken breasts with a paper towel and use a sharp knife to cut it into cubes about 1 inch in size. Add the chicken to the large baking dish and coat it in the olive oil and seasonings. Be sure all the chicken pieces are coated.
- Step 2: Add the fresh garlic, herbs, and sun-dried tomatoes. Then add the cherry tomatoes and spinach.
- Step 3: Top with the dry orzo and chicken broth. Add the Greek yogurt and whisk it into the chicken broth until it's dissolved. Then stir everything together with a wooden spoon.
- Step 4: Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C). Bake time will vary. Stir in the parmesan cheese when it comes out of the oven and give it a quick taste. Add more salt as needed then let it set for 10-15 minutes before serving. *The sauce will be very liquidy when it first comes out of the oven. Let it set so the sauce thickens in the finished dish.
Hint: If you want to add a bit more flavor and have time, sear the chicken in a large skillet with the olive oil and seasonings on medium heat to medium-high heat for 2-3 minutes until its golden brown. Then add to the baking dish with the other ingredients.
Dietitian Tip
Most creamy pasta recipes use heavy cream. I like to replace it with Greek yogurt which is lower in saturated fats and provides protein and calcium. You still get a super creamy end result because the starch from the pasta releases while being cooked in the chicken broth.
Video of How to Make Chicken Orzo Bake
Here's a video of how to make this recipe that I hope is helpful!
Variations
One of the great things about making your own pasta recipes is you can customize to your liking. Below are some suggestions for variations of this orzo dish.
- Spicy - add chili pepper flakes or cayenne for a bit of spice.
- Deluxe - add red peppers, mushrooms, or zucchini for more vegetables!
- Greek Style - add kalamata olives and replace parmesan cheese with tangy feta cheese. Add a squeeze of lemon and some lemon zest on top for a Greek flare.
Equipment
You'll need an ovenproof casserole dish for this recipe! Here's one you can grab on Amazon.
Storage for Creamy Chicken Orzo Bake
- Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
Expert Tips
- Make sure the chicken cubes are at least partially submerged in the broth so they don't dry out.
- Rough chop or tear the spinach so it's in smaller pieces.
- I suggest getting a block of parmesan and grating it yourself if you have the time!
- Give it a taste at the end and add more salt if needed.
FAQ
While healthy means something different to everyone, this is a nutrient-rich option. The orzo provides carbohydrates, an important energy source for the body. Chicken provides high-quality protein, iron, and vitamin B12, and the vegetables provide vitamins, minerals, and antioxidants. Greek yogurt is used in place of heavy cream to provide additional protein and less saturated fats than many creamy pasta dishes.
You can use coconut milk, half & half, or sour cream in place of the Greek yogurt.
The best way to tell if the chicken is fully cooked is to use a meat thermometer. I have this instant-read thermometer. It is done when it reaches a temperature of 165℉ (75°C). Be careful not to overcook it because the chicken will get dry and tough.
Related
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Perfect for Pairing
These are my favorite dishes to serve with this Chicken Orzo Bake:
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I hope you enjoy this recipe as much as I do! I would love to hear from you! If you made this recipe, please leave me a review below or tag me in a photo or story on Instagram. Your reviews help support me and make it possible for me to continue to create the recipes you know and love. 🙂 IG: @mallorythedietitian
📖 Recipe
Creamy Chicken Orzo Bake, Tuscan Style (One-Pan)
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb chicken breasts or chicken thighs
- 1 teaspoon kosher salt more to taste
- ½ teaspoon black pepper
- 2 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup fresh basil, chopped
- 4 cloves garlic, minced
- 1 pint cherry tomatoes
- ½ cup sun-dried tomatoes
- 3 cup baby spinach
- 1.5 cup orzo pasta, dry
- 3 cup chicken broth or chicken stock
- ¼ cup Greek yogurt
- 1 cup shredded parmesan cheese
Instructions
- Preheat the oven to 400℉ (200°C). Prepare a 9x13 inch baking dish with cooking spray. Dry the chicken breasts with a paper towel and use a sharp knife to cut it into cubes about 1 inch in size. Add the chicken to the large baking dish and coat it in the olive oil and seasonings. Be sure all the chicken pieces are coated.
- Add the fresh garlic, herbs, and sun-dried tomatoes. Then add the cherry tomatoes and spinach.
- Top with the dry orzo and chicken broth. Add the Greek yogurt and whisk it into the chicken broth until it's dissolved. Then stir everything together with a wooden spoon.
- Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C). Bake time will vary.
- Stir in the parmesan cheese when it comes out of the oven and give it a quick taste. Add more salt as needed then let it set for 10-15 minutes before serving. *The sauce will be very liquidy when it first comes out of the oven. This is normal. It'll thicken as it sets!
- Hint: If you want to add a bit more flavor and have time, sear the chicken in a large skillet with the olive oil and seasonings on medium heat to medium-high heat for 2-3 minutes until its golden brown. Then add to the baking dish with the other ingredients.
Video
Notes
- Make sure the chicken cubes are at least partially submerged in the broth so they don't dry out.
- Rough chop or tear the spinach so it's in smaller pieces.
- I suggest getting a block of parmesan and grating it yourself if you have the time!
- Give it a taste at the end and add more salt if needed.
- Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
Mary Widner
Excellent and easy! Appreciate being able to select number of servings and have adjustments made for me!
Mallory
Hi Aunt Mary! Thank you so much for taking time to leave a comment!! I'm so happy that you enjoyed the recipe!!! 🙂 ❤️
Kira
Just made this and it was INCREDIBLE!!!!! I added feta to ours, used homemade bone broth and home grown- dehydrated tomatoes along with cherry tomatoes. I have 2 very picky eaters and 1 one said it was okay and the other loved it and so did the rest of us loved it. It's very filling and incredibly flavorful. This is going to be in the normal rotation. Thanks for sharing!
Mallory
Hi Kira!! OMG THANK YOU! That means SO much to me!! Your additions sound amazing....I'm going to have to try adding feta next time! Thank you again and I hope you have a wonderful day. -Mallory
Renee
Delicious and I appreciated not having to use heavy cream. I did have to bake it for much longer then 40 minutes
Mallory
Hi Renee, thank you SO much for taking time to leave a review and comment!! How hot ovens get can vary so that's great to know it can take longer in some than others. But I'm so happy you enjoyed the recipe! 🙂 I hope you have a great day! -Mallory
Valle Girl
This was excellent! Served it to guests and everyone loved it. Will put it on the regular rotation.
Mallory
Thank you so much for taking time to leave a review and comment!! 😊 It makes me SO happy to hear that you and your guests loved it and especially that you plan to make it again! I hope you have a wonderful day. -Mallory