Orzo Tuscan Chicken Bake
A cozy, creamy one-pan dinner featuring seasoned chicken, sun-dried tomatoes, spinach, and grated Parmesan baked in a rich cream-and-broth base, perfect for weeknight meals and impressive enough for guests.
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.
Notes
For best texture, reheat in a 350°F (175°C) oven covered with foil. Store leftovers in an airtight container for 3–4 days. Oil-packed sun-dried tomatoes deliver the best flavor and texture.