One-Pan Orzo Tuscan Chicken Bake
Creamy, cheesy, and packed with Tuscan-inspired flavors, this Orzo Tuscan Chicken Bake is a one-pan comfort meal with tender chicken, baby spinach, juicy tomatoes, and a golden cheese topping—perfect for any weeknight dinner.
Calories:
Ingredients
- 16 oz dry orzo
- 2 cups cooked chicken rotisserie or sautéed
- 3 cups unsalted chicken stock
- 1 cup heavy cream
- 5 garlic cloves minced
- ⅔ cup grated or shredded parmesan
- 1½ cups shredded mozzarella
- 3 cups baby spinach roughly chopped or thawed frozen
- 1 pint cherry tomatoes whole or halved
- ½ lemon juiced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt adjust to taste
- 1 teaspoon freshly cracked black pepper
- Optional: ½ teaspoon garlic powder if no fresh garlic
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch casserole dish.
- Mix orzo, chicken, stock, cream, garlic, seasoning, spinach, tomatoes, lemon juice, and half the cheeses in the dish.
- Top with remaining mozzarella and parmesan.
- Bake uncovered for 40 minutes until golden and orzo is tender. Let rest 10 minutes to absorb liquid.
- Stir gently and serve warm with salad or bread.