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This creamy Tuscan chicken orzo bake is the kind of dinner you’ll want on repeat! Tender chicken, orzo, and sun-dried tomatoes bake together in one pan for an easy weeknight meal.
The Delicious Details
- All in One Dish: Chicken, orzo, and veggies bake together for an easy dump and go meal. Perfect for busy weeknights.
- Creamy Comfort: A rich, garlicky sauce makes every bite warm and cozy.
- Tuscan Twist: Sun-dried tomatoes, spinach, and herbs bring that classic Italian flavor to your table. Top with extra Parmesan or fresh basil for a bright, fresh finish.
Tuscan Chicken Orzo Bake Ingredients
- Sun-Dried Tomatoes: This is where the tasty “Tuscan” flavor comes from! You can use halved cherry tomatoes if you prefer fresh tomatoes.
How to Make Tuscan Chicken Orzo Bake
This creamy chicken orzo bake is such an easy recipe! Once the chicken is cooked, just mix, bake, and have dinner on the table in no time. Pair it with a green salad or garlic bread to soak up every last drop of the rich, creamy sauce.
- Cook the Chicken: Preheat the oven to 375ºF, then spray a 9x13x2-inch baking dish with a non stick spray. In a large skillet, add the olive oil, then heat over medium high heat. Add the chicken, then cook for 5-7 minutes, or until no longer pink.
- Combine: Add the uncooked orzo pasta, cooked chicken, fresh garlic, sun-dried tomatoes, spinach, mozzarella, Italian seasoning, salt, black pepper, chicken stock, and heavy cream to the prepared dish. Stir to coat the ingredients in the liquid.
- Bake: Top with grated parmesan cheese and bake for 40 minutes or until the orzo is cooked through and tender. Remove from the oven, then allow the Tuscan chicken orzo bake to sit for 5 minutes. So the liquid can fully absorb.
Alyssa’s Pro Tip
Chicken: If you want to make this a true one-pan dinner, use leftover chicken. Or you can cut up store bought rotisserie chicken!
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Preheat the oven to 375℉. Spray a 13 X 9 X 2-inch casserole dish with non-stick cooking spray.
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In a large skillet, add 2 tablespoons olive oil and heat over medium-high heat. Add 1 ½ pounds boneless, skinless chicken breasts and cook for 5-7 minutes, or until no longer pink.
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To the prepared dish, add 1 ½ cups dry orzo pasta, the cooked chicken, 2 cloves minced garlic, 1 (8-ounce) jar julienned sun-dried tomatoes, 2 cups baby spinach leaves, 1 cup shredded mozzarella, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, 3 cups chicken broth, and 1 cup heavy cream. Stir to coat the ingredients in the liquid.
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Top with ½ cup grated parmesan and bake for 40 minutes or until the orzo is cooked through and tender.
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Remove it from the oven and allow it to sit for about 5 minutes, allowing the liquid to fully absorb.
- In the Fridge: Store leftovers in an airtight container for up to 4 days.
- In the Freezer: Once completely cooled, store leftovers in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- To Reheat: Microwave for 1-2 minutes. Add a splash of chicken broth or cream to add moisture, if needed.
Calories: 508kcalCarbohydrates: 32gProtein: 38gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 142mgSodium: 1046mgPotassium: 668mgFiber: 2gSugar: 3gVitamin A: 1771IUVitamin C: 5mgCalcium: 238mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
More Tuscan Recipes
If you love that classic Tuscan flavor, you’re sure to enjoy these other easy, flavor packed dinner ideas! Each one brings that same cozy, rustic charm to your table with minimal effort.
