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–+ servings
a serving spoon in chicken orzo bake.

Creamy Chicken Orzo Bake, Tuscan Style (One-Pan)

Mallory
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. Just combine everything in an oven-safe dish and bake.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner
Cuisine Mediterranean
Servings 6 servings
Calories 400 kcal

Equipment

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 lb chicken breasts or chicken thighs
  • 1 teaspoon 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. 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

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.
Storage
  • 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.
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. And as a bonus, you get extra nutrients with the Greek yogurt! 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 1 heaping cupCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgFiber: 3gSugar: 5g
Tried this recipe?Let us know how it was!