Orzo Tuscan Chicken Bake: A Cozy, Flavor-Packed One-Pan Meal
Orzo Tuscan Chicken Bake: A Cozy, Flavor-Packed One-Pan Meal
There’s nothing quite like a hearty bake that you can pull right out of the oven and serve, especially on those busy weeknights when you’re craving comfort food but don’t want to spend hours in the kitchen. The Orzo Tuscan Chicken Bake is just that—a cozy, flavor-packed one-pan meal that effortlessly combines tender orzo pasta with juicy chicken, creamy sauce, and fresh veggies. This dish is perfect for family dinners, potlucks, or even a casual date night at home.
Why you’ll love this dish
So, what makes the Orzo Tuscan Chicken Bake stand out? For starters, it’s incredibly easy to make, combining all the ingredients in one dish, which means less cleanup for you. It’s budget-friendly, too, especially if you opt for rotisserie chicken. This recipe is also incredibly versatile—perfect for using up leftover chicken or vegetables hanging out in your fridge. Plus, its creamy texture and melty cheese make it a hit with kids and adults alike.
“I made this on a whim for my family last week, and it was an instant favorite! The kids went back for seconds, and I loved how easy it was!” — A happy home cook
How this recipe comes together
The cooking process is straightforward and user-friendly. You’ll start by cooking the orzo in a pot while you prepare the flavorful sauce with garlic, chicken stock, and heavy cream. Once everything is mixed together, it’s layered with spinach, chicken, and cheese before heading into the oven until bubbly and golden. It’s a simple yet satisfying approach to homemade comfort food that will leave your kitchen smelling irresistible.
What you’ll need
To prepare this delightful dish, gather the following ingredients:
-
16 oz. dry orzo: This rice-shaped pasta is perfect for soaking up the creamy sauce and adds a satisfying bite when cooked right.
-
2 cups cooked chicken (rotisserie or sautéed diced chicken): The star protein of the dish; rotisserie is convenient, but sautéed chicken breast offers a fresh finish.
-
3 cups chicken stock (unsalted): This provides a rich flavor base without overpowering the other ingredients.
-
1 cup heavy cream: This is what transforms the dish into a creamy delight. You can substitute it with half-and-half for a slightly lighter version.
-
5 garlic cloves, minced: Adds a savory depth to the sauce. Feel free to adjust based on your garlic preference!
-
2/3 cup parmesan (grated or shredded): This cheese provides a nutty flavor that complements the creaminess of the dish.
-
1.5 cups mozzarella (shredded): Melts wonderfully, creating a gooey, cheesy layer on top of the casserole.
-
3 cups loosely packed baby spinach leaves (roughly chopped, or an 8 oz box of chopped spinach, thawed and well-drained): Adds color and nutrients with an earthy flavor that balances the dish.
-
1 pint cherry tomatoes (leave whole or slice in half): Sweet and juicy, they add a refreshing burst to each bite.
-
1/2 lemon (juice of): Brightens the flavors, cutting through the richness of the cream and cheese.
-
1 teaspoon Italian seasoning: A classic herb blend that infuses the dish with comforting Tuscan flavors.
-
1/2 teaspoon salt (or more to taste): Essential for enhancing the flavors.
-
1 teaspoon freshly cracked pepper: Adds a mild heat that balances the dish.
-
Optional: 1/2 teaspoon garlic powder (if not using fresh garlic).
Directions to follow
-
Preheat your oven to 375°F (190°C).
-
In a large pot, cook the orzo according to package instructions until al dente. Drain and set aside.
-
In a large bowl, whisk together the chicken stock and heavy cream. Stir in the garlic, salt, Italian seasoning, and pepper.
-
Add the cooked orzo, chicken, spinach, and half of the mozzarella and parmesan cheese to the bowl. Mix until well combined.
-
Gently fold in the cherry tomatoes and lemon juice.
-
Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining mozzarella and parmesan cheese.
-
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
-
Let it cool for a few minutes before serving.
Best ways to enjoy it
Serving this Orzo Tuscan Chicken Bake is a breeze! Present it straight from the oven in its baking dish for a casual family meal. Pair it with a fresh, crisp salad drizzled with vinaigrette or some warm garlic bread for that classic Italian feel. You can also sprinkle a little extra parmesan or fresh herbs on top right before serving for an added pop of flavor.
How to store & freeze
To keep leftovers fresh, allow the Orzo Tuscan Chicken Bake to cool completely before storing it in an airtight container in the fridge. Enjoy within 3-4 days for the best flavor and texture. If you’d like to freeze it, portion individual servings into freezer-safe containers, and it should last about 2-3 months. When ready to enjoy, thaw overnight in the fridge before reheating in the oven until warmed through.
Pro chef tips
-
For a quicker prep, use pre-cooked chicken or leftovers from another meal.
-
If you enjoy extra cheesiness, don’t hesitate to add more mozzarella or sprinkle some on top halfway through cooking for a layered effect.
-
Experiment with different vegetables—zucchini or bell peppers could add a lovely touch if you want to mix things up!
Creative twists
This recipe is highly adaptable. Need a vegetarian version? Replace the chicken with chickpeas or more veggies. For a spicy kick, add some crushed red pepper flakes. You can even swap the orzo for quinoa or gluten-free pasta to cater to dietary needs.
Common questions
-
What is the prep time for this dish? Prep time is approximately 15 minutes, with a total cooking time of usually around 30-35 minutes.
-
Can I make this dish ahead of time? Absolutely! You can prepare everything, cover it, and store it in the refrigerator for up to a day. Just add a few extra minutes to the baking time if baking straight from the fridge.
-
What if I don’t have fresh garlic? Don’t worry! You can substitute fresh garlic with garlic powder; just use a smaller amount to avoid overpowering the dish.
This Orzo Tuscan Chicken Bake is sure to become a treasured recipe in your home, bringing cozy, comforting flavors to your dinner table. Enjoy!
Orzo Tuscan Chicken Bake
Ingredients
Pasta and Sauce
- 16 oz dry orzo This rice-shaped pasta is perfect for soaking up the creamy sauce.
- 3 cups chicken stock (unsalted) Provides a rich flavor base.
- 1 cup heavy cream Transforms the dish into a creamy delight.
- 5 cloves garlic, minced Adds a savory depth to the sauce.
- 1 teaspoon Italian seasoning Infuses the dish with comforting Tuscan flavors.
- 1/2 teaspoon salt (or more to taste) Essential for enhancing the flavors.
- 1 teaspoon freshly cracked pepper Adds mild heat to the dish.
- 1/2 teaspoon garlic powder (optional) If not using fresh garlic.
The Main Ingredients
- 2 cups cooked chicken (rotisserie or sautéed diced chicken) The star protein of the dish.
- 3 cups baby spinach leaves (roughly chopped) Adds color and nutrients.
- 1 pint cherry tomatoes Adds a refreshing burst to each bite.
- 1/2 lemon juice of Brightens the flavors.
Cheese Toppings
- 2/3 cup parmesan (grated or shredded) Provides a nutty flavor.
- 1.5 cups mozzarella (shredded) Melts wonderfully for a gooey layer.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the orzo according to package instructions until al dente. Drain and set aside.
Sauce Preparation
- In a large bowl, whisk together the chicken stock and heavy cream. Stir in the garlic, salt, Italian seasoning, and pepper.
- Add the cooked orzo, chicken, spinach, and half of the mozzarella and parmesan cheese to the bowl. Mix until well combined.
- Gently fold in the cherry tomatoes and lemon juice.
Baking
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining mozzarella and parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
