Description
This comforting Orzo Tuscan Chicken Bake is a simple and hearty one-pan meal perfect for a cozy dinner. Ready in under an hour, it combines tender orzo pasta, juicy chicken, creamy cheese, fresh spinach, and vibrant cherry tomatoes with a flavorful blend of garlic, lemon, and Italian seasoning. Baked to perfection in a casserole dish, this versatile recipe is ideal for busy weeknights and is sure to become a family favorite.
Ingredients
Dry Ingredients
- 16 oz. dry orzo
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or more to taste)
- 1 teaspoon freshly cracked pepper
- Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)
Proteins & Dairy
- 2 cups cooked chicken (rotisserie or sautéed, diced)
- 1 cup heavy cream
- 2/3 cup parmesan cheese, grated or shredded
- 1.5 cups mozzarella cheese, shredded
Vegetables & Aromatics
- 3 cups loosely packed baby spinach leaves, roughly chopped (or 8 oz box chopped spinach, thawed and well-drained)
- 1 pint cherry tomatoes, left whole or sliced in half
- 5 garlic cloves, minced
- 1/2 lemon, juice of
Liquids
- 3 cups chicken stock, unsalted
Instructions
- Preheat and prepare the casserole dish. Preheat your oven to 375°F (190°C). Lightly spray the sides of a 9×13-inch casserole dish with non-stick cooking spray to prevent sticking.
- Combine ingredients in the casserole dish. Add the dry orzo, cooked diced chicken, chicken stock, heavy cream, Italian seasoning, salt, freshly cracked pepper, minced garlic, chopped spinach, cherry tomatoes, lemon juice, and half of the parmesan and mozzarella cheese directly into the casserole dish. Mix thoroughly to combine all ingredients evenly and spread them into a flat layer.
- Add remaining cheese and bake. Sprinkle the remaining parmesan and mozzarella cheeses evenly over the top of the mixture. Place the casserole dish in the oven and bake for 40 minutes, or until the orzo is tender and the cheese is melted and golden in spots.
- Rest the bake before serving. Remove the casserole from the oven and let it sit for about 10 minutes to allow the liquid to absorb and the dish to set, preventing it from being too runny.
- Mix and serve. Give the casserole a good stir using a large serving spoon to mix all the ingredients well and serve hot. This bake pairs wonderfully with a fresh chopped salad on the side for a complete meal.
Notes
- Use rotisserie chicken for a quick shortcut, or sauté diced chicken breasts for a fresher option.
- If fresh garlic is unavailable, substitute with 1/2 teaspoon garlic powder.
- Feel free to use frozen chopped spinach; just make sure to thaw and squeeze out excess water before adding.
- This recipe is adaptable—try adding mushrooms, artichokes, or sun-dried tomatoes for extra flavor.
- Letting the bake rest after cooking ensures the sauce thickens and the texture improves.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the bake will be less creamy.
