Orzo Tuscan Chicken Bake is a cozy, creamy one-pan dinner that hits the weeknight jackpot: fast, comforting, and impressive enough for guests. Tender bites of seasoned chicken, sun-dried tomatoes, spinach, and grated Parmesan meld with orzo in a rich cream-and-broth base — everything bakes together so flavors deepen while cleanup stays minimal. If you like similar skillet pasta bakes, this Tuscan chicken pasta bake shows how flexible and crowd-pleasing this format can be.
Why you’ll love this dish
This recipe is the kind of dinner that checks a lot of boxes: one-pan simplicity, family-friendly texture, and bold Italian flavors without hours of prep. It’s rich enough for a Sunday dinner yet quick enough to pull off on a busy weeknight.
“We made this on a hectic weeknight and felt like we were eating in a neighborhood trattoria — creamy, tangy sun-dried tomatoes and melt-in-your-mouth chicken. Instant favorite.” — home cook review
Reasons it stands out:
- One skillet from stovetop to oven reduces both fuss and dishes.
- Orzo acts like rice and pasta, giving a risotto-like creaminess in far less stirring.
- Sun-dried tomatoes and Parmesan create a savory umami punch, while spinach brightens the dish.
How this recipe comes together
This is a quick brown-and-bake process: you brown bite-sized chicken, sauté aromatics (onion, garlic) and sun-dried tomatoes, toast the orzo briefly, then pour in a mix of chicken broth and heavy cream. Once chicken returns to the pan you bake it covered so the orzo steams and absorbs liquid. Finish by stirring in spinach and Parmesan, then bake uncovered to set and lightly brown the top. Resting for a few minutes lets the sauce thicken to a silky consistency before serving.
What you’ll need
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ cups (300g) uncooked orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced (about 1 cup)
- ½ cup (85g) sun-dried tomatoes, chopped (oil-packed, drained) — sub: rehydrated dry tomatoes if needed
- 3 cups (720ml) chicken broth (use low-sodium if watching salt)
- 1 cup (240ml) heavy cream — sub half-and-half for lighter sauce (sauce will be thinner)
- 2 cups (60g) fresh spinach, roughly chopped
- 1 cup (100g) freshly grated Parmesan cheese, divided
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- Fresh basil for garnish (optional)
Ingredient notes:
- Oil-packed sun-dried tomatoes deliver the best flavor and texture; if using dry-packed, rehydrate in warm water first.
- Freshly grated Parmesan melts better than pre-grated varieties.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken pieces with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and brown for about 3–4 minutes until golden but not fully cooked through. Remove the chicken to a plate.
- Add the remaining tablespoon of oil to the pan. Sauté the diced onion for 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and cook 1 minute. Add the uncooked orzo and toast for 2–3 minutes until lightly golden, stirring so it doesn’t stick.
- Sprinkle in the Italian seasoning, red pepper flakes (if using), remaining salt and pepper; stir to combine.
- Pour in the chicken broth and heavy cream and bring to a gentle simmer on the stovetop. Taste and adjust seasoning if necessary.
- Return the browned chicken to the skillet, nestling pieces into the liquid. Cover the pan with a lid or tightly with foil. Transfer to the oven and bake for 15 minutes.
- Remove the skillet and stir in the chopped spinach and half the Parmesan cheese. Return to the oven uncovered and bake another 10–15 minutes, until the orzo is tender and most of the liquid is absorbed. The internal temperature of the chicken should reach 165°F (74°C).
- Let the bake rest for 5–10 minutes — the sauce will thicken as it cools. Sprinkle with the remaining Parmesan and fresh basil before serving.
How to serve Orzo Tuscan Chicken Bake
Best ways to enjoy it:
- Spoon directly from the skillet onto warm plates for a rustic presentation. Garnish with extra basil and a drizzle of good olive oil.
- For a crunchy contrast, serve alongside a crisp salad or roasted vegetables. If you want a sweeter savory pairing, try a contrasting protein such as baked crunchy hot honey chicken for a two-dish spread.
- Wine pairing: a medium-bodied Chardonnay or an Italian Chianti pairs nicely with the creamy sauce and tomato notes.
- For family-style service at a casual dinner, offer lemon wedges and red pepper flakes so guests can adjust brightness and heat.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container for 3–4 days. Cool to room temperature for no more than two hours before refrigerating.
- Freeze: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat: For best texture, reheat in a 350°F (175°C) oven covered with foil for 12–15 minutes (longer if refrigerated). Stir halfway through and add a splash of broth or cream if the sauce is too thick. Microwave reheating works (1–2 minutes per serving, stir and check), but the oven keeps the orzo’s texture better.
- Food safety: Ensure chicken reaches 165°F (74°C) when reheating.
Pro chef tips
- Toast the orzo briefly: Toasting enhances nuttiness and helps the orzo hold texture.
- Don’t overcook the chicken: Cut into uniform 1-inch pieces so they brown evenly and finish cooking in the oven without drying.
- Oil-packed sun-dried tomatoes add both moisture and flavor; if using dry-packed, squeeze out excess water after rehydrating.
- Use freshly grated Parmesan for creaminess and meltability. Pre-grated types can contain anti-caking agents that affect texture.
- Adjust creaminess: Swap half of the heavy cream for low-sodium broth to reduce richness without losing volume.
- Resting matters: Letting the dish sit 5–10 minutes after baking allows the starches to absorb liquid and the sauce to set up for cleaner servings.
- Skillet choice: A 10–12 inch oven-safe skillet (cast iron or heavy stainless) distributes heat evenly and goes from stovetop to oven seamlessly.
Recipe variations
- Chicken thighs: Use boneless, skinless thighs for richer flavor; brown slightly longer before baking.
- Lighter version: Replace heavy cream with half-and-half or a mixture of Greek yogurt and broth (stir in off-heat to avoid curdling).
- Vegetarian swap: Replace chicken with 1½ cups cooked chickpeas and add extra mushrooms for texture.
- Gluten-free: Use a gluten-free orzo or substitute short-grain rice; adjust liquid and bake time as needed.
- Lemon-herb: Finish with lemon zest and a splash of lemon juice for brightness.
- Crunch-topped bake: Stir in ¼ cup panko mixed with 1 tablespoon butter and broil briefly at the end for a crisp top.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 35–45 minutes total: 10–12 minutes prep (chopping, seasoning), 10 minutes browning/toasting, and 25–30 minutes in the oven including the covered and uncovered steps.
Q: Can I use pre-cooked orzo?
A: Yes — if you use pre-cooked orzo, reduce the liquid (use about 1 cup broth and ½ cup cream) and shorten the oven time to 10–15 minutes just to meld flavors and finish cooking the chicken.
Q: Is it safe to bake the dish covered?
A: Yes. Covering traps steam so the orzo cooks through evenly. Finish uncovered to evaporate excess liquid and slightly brown the top. Always check the chicken reaches 165°F (74°C).
Q: Can I make this ahead and reheat for guests?
A: Make the recipe through the first covered bake, cool, then refrigerate. When ready to serve, stir in spinach and Parmesan, then bake uncovered until heated and the orzo is tender (about 15–20 minutes).
Q: What if I don’t have heavy cream?
A: Substitute half-and-half for a lighter result, or blend 3/4 cup milk with 1/4 cup mascarpone or cream cheese to mimic richness. If using yogurt, stir it in off the heat to prevent curdling.
If you want a printable kitchen-friendly card or ingredient scaling suggestions, tell me how many people you’re feeding and I’ll adapt the quantities.
Orzo Tuscan Chicken Bake
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1.5 cups uncooked orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced (about 1 cup)
- 0.5 cup sun-dried tomatoes, chopped (oil-packed, drained) sub: rehydrated dry tomatoes if needed
- 3 cups chicken broth use low-sodium if watching salt
- 1 cup heavy cream sub half-and-half for lighter sauce (sauce will be thinner)
- 2 cups fresh spinach, roughly chopped
- 1 cup freshly grated Parmesan cheese, divided Freshly grated melts better than pre-grated varieties.
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes optional
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- Fresh basil for garnish optional
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Season the chicken pieces with 1 teaspoon salt and ½ teaspoon black pepper.
- Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and brown for about 3–4 minutes until golden but not fully cooked through. Remove the chicken to a plate.
- Add the remaining tablespoon of oil to the pan. Sauté the diced onion for 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.
- Stir in the chopped sun-dried tomatoes and cook for 1 minute. Add the uncooked orzo and toast for 2–3 minutes until lightly golden, stirring so it doesn’t stick.
- Sprinkle in the Italian seasoning, red pepper flakes (if using), remaining salt and pepper; stir to combine.
- Pour in the chicken broth and heavy cream and bring to a gentle simmer on the stovetop. Taste and adjust seasoning if necessary.
- Return the browned chicken to the skillet, nestling pieces into the liquid. Cover the pan with a lid or tightly with foil. Transfer to the oven and bake for 15 minutes.
- Remove the skillet and stir in chopped spinach and half the Parmesan cheese. Return to the oven uncovered and bake another 10–15 minutes, until the orzo is tender and most of the liquid is absorbed.
- Let the bake rest for 5–10 minutes — the sauce will thicken as it cools. Sprinkle with the remaining Parmesan and fresh basil before serving.