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Delicious Chicken Orzo Bake with tender chicken and flavorful orzo

Chicken Orzo Bake

A comforting one-dish meal featuring tender cooked chicken, orzo pasta, creamy broth, and fresh vegetables, perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 large large chicken breasts (about 1 1/4 lbs), cooked and chopped This is your main protein.
  • 1 Tbsp olive oil For cooking the chicken.
  • 3 cups low-sodium chicken stock The flavorful cooking liquid that keeps the orzo tender.
  • 1 cup heavy whipping cream Gives the bake its creamy, rich texture.
  • 12 to 16 oz orzo The star pasta that soaks up the sauce.
  • 3 cups baby spinach leaves, loosely packed, coarsely chopped Adds color and nutrients.
  • 2 cups cherry or grape tomatoes Roast lightly inside the bake for bursts of sweetness.
  • 1 1/2 cups shredded mozzarella cheese Half goes inside, half on top for melty goodness.
  • 2/3 cup parmesan cheese, freshly grated Adds savory depth.
  • 5 medium garlic cloves, minced For aromatic flavor.
  • 1 Tbsp lemon juice, freshly squeezed Brightens the whole dish.
  • 1 tsp fine sea salt Basic seasoning.
  • 1 tsp freshly cracked black pepper Basic seasoning.
  • 1/2 tsp dried oregano Subtle herbiness.
Optional add-ons
  • pinch red pepper flakes For a little heat.
  • handful fresh basil leaves, chopped Stirred in after baking for a fragrant finish.
  • handful chopped sun-dried tomatoes For a tangier tomato punch.
  • sprinkle breadcrumbs mixed with a little butter For extra crunch on top.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish.
Cooking the Chicken
  1. Pat the chicken breasts dry and season with salt and pepper. Heat olive oil in a skillet over medium heat and cook chicken for about 4 minutes per side. Remove and let rest for 5-10 minutes, then chop.
Assembling the Casserole
  1. In the prepared dish, combine chicken stock and heavy cream, and add orzo, cooked chicken, spinach, and tomatoes. Stir in half of the mozzarella, parmesan, minced garlic, lemon juice, salt, pepper, and oregano.
Baking
  1. Top with remaining cheeses and bake for 40 to 45 minutes until bubbly and golden. Tent with foil if browning too quickly.
Resting and Serving
  1. Let it rest for 10 minutes before serving. Stir and adjust seasoning as needed. Top with fresh basil if desired.

Notes

Leftovers keep well for 3-4 days in the fridge. Reheat gently on the stovetop or in the oven.