Description

Tender chicken and creamy orzo come together in a hearty bake, layered with melty mozzarella and fresh spinach. This Chicken Orzo Bake is a comforting family favorite, combining the wholesome flavors of cherry tomatoes and rich cream in every bite.

Ingredients

Scale

2 large chicken breasts (or 1 1/4 lbs, (about 3 cups cooked chopped chicken))
1 Tbsp olive oil
3 cups low sodium chicken stock
1 cup heavy whipping cream
12-16 oz orzo* (depending on the brand (Dellalo = 16 oz, Barilla = 12 oz, see notes*))
3 cups loosely packed baby spinach leaves (2-3 oz, coarsely chopped)
2 cups cherry or grape tomatoes*
1 1/2 cups shredded mozzarella cheese
2/3 cup parmesan cheese (freshly grated or shredded)
5 medium garlic cloves (minced, or 1/2 tsp garlic powder)
1 Tbsp lemon juice (freshly squeezed from 1/2 lemon)
1 tsp fine sea salt (plus more to season chicken)
1 tsp freshly cracked black pepper (plus more to season chicken)
1/2 tsp dried oregano

Instructions

Begin by preheating the oven to 375°F. Prepare a 9×13 casserole dish by spraying it with nonstick spray or greasing it with butter.
If using raw chicken, slice the chicken breasts in half lengthwise. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium heat and sauté the chicken for approximately 4 minutes on each side, or until golden and cooked through to an internal temperature of 165°F. Transfer the chicken to a cutting board, allow it to cool for 5 minutes, and then cut it into bite-sized pieces.
In the prepared casserole dish, combine the chicken stock, heavy cream, orzo, diced chicken, spinach, tomatoes, half of the mozzarella, half of the parmesan (reserve the rest for topping), garlic, lemon juice, salt, pepper, and oregano. Mix everything together thoroughly, then smooth the top into an even layer.
Sprinkle the remaining parmesan and mozzarella on top of the casserole, then bake uncovered in the preheated oven at 375°F for 40-45 minutes, or until the orzo reaches your desired tenderness.
After removing the casserole from the oven, let it rest for 10 minutes to thicken. Gently stir to combine before serving and enjoy!

Notes

TECHNIQUE TIP: For best results, use high-quality bronze-cut orzo pasta to avoid it becoming mushy during baking.

STORAGE: Store leftovers in the fridge for 3-4 days or freeze up to 3 months. Reheat gently in the oven to maintain moisture.

SUBSTITUTION: Swap cherry tomatoes with sun-dried tomatoes for a richer flavor. Add extra chicken stock if using sun-dried tomatoes.

Prep Time: 10 minutes
resting: 10 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 10 servings, about 1 cup servings
Calories: 344 kcal
Sugar: 3 g
Sodium: 511 mg
Fat: 17 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0.003 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 18 g
Cholesterol: 59 mg