Tuscan Chicken Orzo Bake

This Tuscan Chicken Orzo Bake is a creamy, cheesy, and flavor-packed one-pan meal that combines tender chicken, orzo pasta, sun-dried tomatoes, and spinach in a luscious Parmesan cream sauce. It’s a comforting, oven-baked dinner that’s both elegant and easy enough for busy weeknights.

Why You’ll Love This Recipe

This dish is the definition of hearty and satisfying. The juicy chicken pairs beautifully with the nutty orzo and the creamy, cheesy sauce, while sun-dried tomatoes and spinach add color and depth of flavor. Everything comes together in a single baking dish, making prep and cleanup quick and simple. It’s great for feeding a crowd or meal prepping, and the leftovers taste just as delicious the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

• 1½ cups dry orzo pasta

• 2 cloves garlic, minced

• 1 (8-ounce) jar julienned sun-dried tomatoes, drained

• 2 cups baby spinach leaves

• 1 cup shredded mozzarella cheese

• 1 tablespoon Italian seasoning

• ½ teaspoon salt (or more to taste)

• ½ teaspoon black pepper

• 3 cups chicken broth

• 1 cup heavy cream

• ½ cup grated Parmesan cheese

Directions

1. Preheat the Oven:
Preheat your oven to 375°F (190°C). Lightly grease a 13x9x2-inch casserole dish with non-stick cooking spray.

2. Cook the Chicken:
In a large skillet, heat the olive oil over medium-high heat. Add the cubed chicken and cook for 5–7 minutes, or until the chicken is no longer pink and lightly golden. Remove from heat.

3. Assemble the Casserole:
In the prepared baking dish, add the dry orzo, cooked chicken, garlic, sun-dried tomatoes, spinach, mozzarella, Italian seasoning, salt, pepper, chicken broth, and heavy cream. Stir everything together to evenly distribute the ingredients and coat them in the liquid.

4. Bake:
Sprinkle the Parmesan cheese evenly over the top. Bake uncovered for 40 minutes, or until the orzo is tender and most of the liquid has been absorbed.

5. Rest and Serve:
Let the dish rest for about 5 minutes out of the oven to allow the remaining liquid to absorb fully. Serve warm.

Servings and timing

This recipe serves 6 people.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Variations

• Use Different Protein: Substitute chicken with turkey, sausage, or a plant-based alternative.

• Make it Spicy: Add red pepper flakes or a dash of hot sauce for a kick.

• Swap the Greens: Kale or arugula can replace spinach for a different flavor and texture.

• Add Veggies: Mushrooms, roasted red peppers, or zucchini would pair well in this dish.

• Lighter Option: Use half-and-half or evaporated milk instead of heavy cream for a lighter version.

Storage/Reheating

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Cool the bake completely before freezing in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Microwave individual portions for 1–2 minutes, or reheat in the oven at 350°F until warmed through. Add a splash of broth or cream to refresh the texture, if needed.

FAQs

Can I make this dish ahead of time?

Yes, you can assemble everything (except baking) ahead and refrigerate for up to 24 hours. Bake when ready to serve.

Does orzo need to be cooked before baking?

No, dry orzo cooks directly in the casserole, absorbing flavor from the broth and cream.

Can I use rotisserie chicken?

Yes, just reduce the cook time slightly and skip the skillet step. Mix the shredded rotisserie chicken directly into the dish.

What can I substitute for heavy cream?

You can use half-and-half, coconut cream, or a plant-based cream alternative, though the texture may vary slightly.

Is this recipe gluten-free?

Not as written. Use gluten-free orzo or small pasta shapes and confirm all packaged ingredients are gluten-free.

Can I make this vegetarian?

Yes. Omit the chicken and use vegetable broth instead of chicken broth. Add more veggies or a meat substitute for extra protein.

What cheese works best for this recipe?

Mozzarella and Parmesan add the best melt and flavor, but feel free to try Fontina, Gruyère, or provolone for a twist.

Can I add more liquid if it looks dry?

Yes. If the orzo isn’t fully cooked and the liquid is absorbed, stir in ½ cup more broth and continue baking.

Is it okay to use frozen spinach?

Yes. Thaw and drain it well before adding to avoid excess moisture in the bake.

What’s the best way to serve this dish?

Serve with a side salad, garlic bread, or roasted vegetables for a complete meal.

Conclusion

This Tuscan Chicken Orzo Bake is a creamy, cheesy, one-pan wonder packed with flavor and comforting texture. It’s ideal for busy nights, special dinners, or just when you want something delicious without a ton of cleanup. With sun-dried tomatoes, spinach, and plenty of cheese, it’s sure to become a staple in your meal rotation.