Creamy Chicken Orzo Bake, Tuscan Style (One-Pan)
This creamy dump-and-bake Tuscan Chicken Orzo Bake is one of my favorites when I need 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. 😊
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, basil, sun-dried tomatoes, 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.
- 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.
Nutrition
Serving: 1 heaping cupCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgFiber: 3gSugar: 5g
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