Description
Comforting, cheesy Chicken Orzo Bake with tender chicken, spinach, and creamy tomato sauce. Perfect for weeknight dinner!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (10-ounce) package frozen spinach, thawed and squeezed dry
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup orzo pasta, uncooked
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare Chicken: Pat chicken cubes dry and season generously with salt and pepper.
- Cook Chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides and cooked through (5-7 minutes, internal temperature 165°F/74°C). Remove chicken and set aside.
- Sauté Vegetables: Add chopped onion to the skillet and cook until softened (about 5 minutes). Add minced garlic and chopped red bell pepper and cook for another 2-3 minutes, until fragrant and bell pepper is slightly tender.
- Add Spinach and Tomatoes: Add squeezed-dry spinach to the skillet and cook for 1-2 minutes, until wilted. Pour in diced tomatoes (undrained), dried oregano, dried basil, and red pepper flakes (if using). Season with salt and pepper to taste. Stir well.
- Cook Orzo: Add uncooked orzo pasta to the skillet. Stir to coat with the tomato mixture. Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until orzo is cooked through and liquid has been absorbed. Stir occasionally.
- Add Cream and Chicken: Stir in heavy cream. Return cooked chicken to the skillet and stir to combine.
- Assemble Bake: Preheat oven to 375°F (190°C). Pour orzo and chicken mixture into a greased 9×13 inch baking dish.
- Add Cheese: Sprinkle mozzarella cheese and Parmesan cheese evenly over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is lightly golden brown.
- Cool and Garnish: Remove from oven and let cool for a few minutes before serving. Garnish with chopped fresh parsley.
Notes
- Spice it up: Add extra red pepper flakes or hot sauce for more heat.
- Add more vegetables: Sauté mushrooms, zucchini, or carrots with the onion and bell pepper.
- Use different cheese: Substitute provolone, fontina, or Gruyere for mozzarella and Parmesan.
- Make it vegetarian: Omit the chicken and add drained and rinsed chickpeas or white beans.
- Make it ahead: Assemble the bake ahead of time and store in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if baking from cold.
- Use leftover cooked chicken: Shred or dice leftover cooked chicken and add it to the orzo mixture.
- Broth substitution: Vegetable broth can be used instead of chicken broth.
- Orzo is sticking to the bottom of the pan: Make sure to stir the orzo occasionally while it’s simmering to prevent it from sticking. If it does stick, add a little more chicken broth to the pan.
- The bake is too dry: Add a little more chicken broth or heavy cream to the orzo mixture before baking.
- The bake is not cheesy enough: Add more cheese to the top of the bake before baking.
- The chicken is dry: Be careful not to overcook the chicken. Cook it just until it’s cooked through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes