Description
This creamy chicken and orzo bake is a comforting and delicious one-pan meal perfect for busy weeknights. Tender chicken, toasted orzo, and a rich blend of milk, cream, and cheeses come together with fresh spinach and Italian seasoning for a hearty casserole that’s both easy to prepare and satisfying.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped (optional)
Orzo and Dairy
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup milk (whole or 2%)
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Seasonings
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnish
- Fresh parsley, for garnish
Instructions
- Preheat and Cook Chicken: Preheat the oven to 375°F (190°C). In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the diced chicken and cook until lightly browned and mostly cooked through, about 5–6 minutes. Remove chicken and set aside.
- Sauté Onion and Garlic: In the same pan, sauté the diced onion for 2–3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma.
- Toast Orzo: Stir in the orzo pasta and toast it for about 1 minute to enhance its nutty flavor, stirring constantly.
- Add Liquids and Seasonings: Pour in the chicken broth, milk, and heavy cream. Stir in Italian seasoning, salt, and black pepper. Bring the mixture to a simmer while stirring frequently to prevent sticking.
- Combine Chicken and Spinach: Return the cooked chicken to the pan and stir in the chopped spinach if using. Mix well to evenly distribute ingredients.
- Add Cheeses: Sprinkle the shredded mozzarella and grated Parmesan cheese over the mixture and stir to combine, ensuring the cheese melts throughout.
- Bake Covered: Cover the skillet with a lid or foil and bake in the preheated oven for 20–25 minutes, or until the orzo is tender and the dish is creamy and bubbly.
- Brown the Top: In the last 5 minutes of baking, remove the cover to allow the top to brown to a golden color for added texture and appearance.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley before serving to add freshness and color.
Notes
- You can substitute rotisserie chicken to save time—just stir it in before baking.
- For extra vegetables and flavor, add mushrooms, peas, or roasted red peppers.
- Using whole milk and heavy cream gives the casserole a richer texture, but you can use 2% milk and reduce cream for a lighter version.
- If you prefer a crispier top, add extra mozzarella cheese before the end of baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 470
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
