Description
This One-Pan Orzo Tuscan Chicken Bake is a creamy, comforting, and easy weeknight dinner featuring orzo, chicken, cherry tomatoes, spinach, and melty cheese all baked together in one dish—no pre-cooking required.
Ingredients
- 16 oz dry orzo
- 2 cups cooked chicken (rotisserie or diced)
- 3 cups chicken stock (unsalted)
- 1 cup heavy cream
- 5 garlic cloves, minced
- 2/3 cup grated or shredded parmesan
- 1.5 cups shredded mozzarella
- 3 cups baby spinach, roughly chopped (or 8 oz frozen chopped spinach, thawed and drained)
- 1 pint cherry tomatoes (whole or halved)
- Juice of 1/2 lemon
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1 tsp freshly cracked pepper
- Optional: 1/2 tsp garlic powder
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- In the dish, combine orzo, cooked chicken, chicken stock, cream, garlic, spinach, tomatoes, lemon juice, Italian seasoning, salt, pepper, and half of the parmesan and mozzarella.
- Stir to combine evenly and spread out in an even layer.
- Sprinkle remaining cheese on top.
- Bake uncovered for 40 minutes, or until orzo is tender.
- Let rest for 10 minutes before serving to allow it to thicken.
- Stir and serve warm, optionally with a salad or crusty bread.
Notes
- Letting the dish rest after baking helps absorb excess liquid.
- Assemble ahead of time and bake later—add 5–10 minutes if baking from cold.
- Use milk or half-and-half for a lighter version.
- Add pesto or sun-dried tomatoes for variation.
- Stir in extra broth when reheating to refresh the texture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 590
- Sugar: 5g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 115mg
