Orzo Tuscan Chicken Bake
Creamy one-pan Orzo Tuscan Chicken Bake with spinach, sun-dried tomatoes, and parmesan — simple, comforting, and perfect for weeknights.
Ingredients
For the Chicken
- 1 ½ lb boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp smoked paprika optional
For the Sauce and Orzo
- 3 tbsp butter
- 4 cloves garlic minced
- 1 small yellow onion finely chopped
- 1 cup uncooked orzo pasta
- ½ cup sun-dried tomatoes drained and chopped
- 2 cups low-sodium chicken broth
- 1 cup heavy cream or half-and-half
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes optional
- 2 cups baby spinach roughly chopped
- ¾ cup grated Parmesan cheese plus extra for serving
To Finish
- Fresh basil or parsley for garnish
- Squeeze of lemon juice optional
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken and sear in olive oil until golden; remove and set aside.
- In the same pan, sauté onion and garlic in butter; toast orzo for 1 minute.
- Add sun-dried tomatoes, broth, cream, basil, and red-pepper flakes.
- Nestle chicken into the pan, cover, and bake 20 minutes.
- Uncover, add parmesan, bake 5–10 minutes more.
- Stir in spinach, rest 5 minutes, adjust seasoning, garnish, and serve.
Notes
Substitute half-and-half for a lighter cream sauce.
For extra veggies, add sliced mushrooms or roasted red peppers.
Reheat leftovers with a splash of broth or milk to restore creaminess.Store in an airtight container up to 4 days or freeze up to 2 months.
Nutrition
Calories: 470kcal
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