Tuscan Chicken Orzo Bake
A cozy Italian casserole featuring tender chicken, creamy orzo, bright cherry tomatoes, and a flavorful Greek-yogurt sauce, baked in one dish for easy cleanup.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced into 1/2-inch pieces (or thighs for more fat and flavor)
- 1 cup orzo pasta (dry)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach (packed)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated)
- 1 cup Greek yogurt (plain, full-fat for best texture)
- 2 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- to taste Salt and black pepper
- 1–2 tablespoons olive oil (for drizzling)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly oil an oven-safe baking dish (about 9x13 or similar).
- Place the diced chicken, dry orzo, halved cherry tomatoes, fresh spinach, and chopped sun-dried tomatoes into the dish, distributing evenly.
- In a medium bowl, whisk together the Greek yogurt, chicken broth, Italian seasoning, and a generous pinch of salt and pepper until smooth.
- Pour the yogurt-broth mixture over the ingredients in the baking dish. Gently stir once or twice without over-stirring.
- Drizzle 1–2 tablespoons of olive oil over the top.
Baking
- Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake an additional 5–10 minutes, or until the chicken reaches 165°F (74°C) and the orzo is tender.
- Let rest 5 minutes before serving.
Notes
For sides, pair with a crisp green salad, garlic bread, or roasted vegetables. If you want a slightly different presentation, try baking individual portions in ramekins. For reheating, ensure chicken reaches 165°F again.