Orzo Tuscan Chicken Bake
A creamy, one-pan Orzo Tuscan Chicken Bake featuring tender chicken, rice-shaped pasta, spinach, and cherry tomatoes in a rich garlic cream sauce topped with melted mozzarella and parmesan cheese.
Ingredients
- 16 oz dry orzo rice-shaped pasta
- 2 cups cooked chicken rotisserie or sautéed diced chicken
- 3 cups chicken stock unsalted
- 1 cup heavy cream
- 5 garlic cloves minced
- 2/3 cup parmesan cheese grated or shredded
- 1.5 cups mozzarella cheese shredded
- 3 cups baby spinach leaves loosely packed, roughly chopped
- 1 pint cherry tomatoes whole or halved
- 1/2 lemon juice only
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt or to taste
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder optional, if not using fresh garlic
Instructions
- Prepare Ingredients
- Preheat oven to 375°F.
- If using rotisserie chicken, shred or dice it into bite-sized pieces. If using fresh spinach, give it a rough chop. For frozen spinach, ensure it's completely thawed and well-drained.
- Mince garlic cloves finely. Halve cherry tomatoes if desired. Grate parmesan and shred mozzarella if not already prepared.
- Combine Base Ingredients
- In a large 9x13-inch baking dish, add dry orzo pasta and spread evenly.
- Add cooked chicken pieces, distributing them throughout the orzo.
- Scatter chopped spinach over the orzo and chicken.
- Add cherry tomatoes (whole or halved) and sprinkle minced garlic evenly over everything.
- Create Creamy Sauce
- In a large mixing bowl or measuring cup, combine chicken stock and heavy cream. Whisk until fully blended.
- Add Italian seasoning, salt, and freshly cracked pepper to the liquid mixture.
- Squeeze juice from half a lemon into the liquid and stir until seasonings are evenly distributed.
- Add Liquid and First Cheese Layer
- Pour liquid mixture evenly over the orzo, chicken, and vegetables in baking dish. Ensure liquid covers the orzo completely. Gently press down ingredients if needed so they're submerged.
- Sprinkle grated parmesan cheese evenly over the top. Reserve mozzarella for later.
- Bake Covered
- Cover baking dish tightly with aluminum foil.
- Place in preheated oven and bake for 30 minutes.
- Add Mozzarella and Finish Baking
- After 30 minutes, carefully remove dish from oven and remove foil (watch for hot steam). Orzo should be tender and most liquid absorbed.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Return dish to oven, uncovered, and bake for an additional 10 minutes, or until cheese is melted, bubbly, and lightly golden.
- Rest and Serve
- Remove from oven and let rest for 5 minutes before serving.
- Garnish with fresh basil or parsley if desired. Serve hot.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.
Reheating: Reheat in a 350°F oven covered with foil for about 20 minutes, adding a few tablespoons of chicken stock to restore creaminess. Microwave individual portions for 2-3 minutes.
Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10 extra minutes to covered baking time if starting from cold.
Substitutions: Replace heavy cream with half-and-half for a lighter version
Use vegetable stock and omit chicken for vegetarian option
Substitute small pasta shapes like ditalini or small shells for orzo Tips: Don't skip the lemon juice—it brightens all flavors
Use freshly grated cheese for best melting results
Check liquid levels during baking; add more stock if orzo seems dry
Make sure orzo is fully covered with liquid before baking
Reheating: Reheat in a 350°F oven covered with foil for about 20 minutes, adding a few tablespoons of chicken stock to restore creaminess. Microwave individual portions for 2-3 minutes.
Make Ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 10 extra minutes to covered baking time if starting from cold.
Substitutions: Replace heavy cream with half-and-half for a lighter version
Use vegetable stock and omit chicken for vegetarian option
Substitute small pasta shapes like ditalini or small shells for orzo Tips: Don't skip the lemon juice—it brightens all flavors
Use freshly grated cheese for best melting results
Check liquid levels during baking; add more stock if orzo seems dry
Make sure orzo is fully covered with liquid before baking
