Oh my goodness, let me tell you about this Tuscan Chicken Orzo Bake! It’s like a warm hug in a dish. I first made it for a cozy dinner with friends, and the moment I pulled it out of the oven, the smell was just divine—rich, creamy, and so inviting! The combination of tender chicken, juicy cherry tomatoes, and vibrant spinach all mixed together with orzo pasta creates such a delightful medley of flavors. It’s hearty but not heavy, and it’s become my go-to for any gathering. Trust me, once you try it, you’ll be hooked!
Ingredients List
Here’s everything you’ll need to whip up this delightful Tuscan Chicken Orzo Bake. I promise, it’s simple and straightforward, so let’s get cooking!
- 2 cups orzo pasta
- 1 lb chicken breast, diced
- 2 cups spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
How to Prepare Tuscan Chicken Orzo Bake
Alright, let’s get this Tuscan Chicken Orzo Bake in the oven! I promise you’ll feel like a kitchen rockstar by the time you’re done. First things first, you’ll want to preheat your oven to 375°F (190°C). This is super important because we want everything to bake evenly and come out perfectly golden and bubbly!
While that’s heating up, grab a large pot and cook the orzo according to the package instructions. It usually takes about 8-10 minutes. Once it’s al dente, drain it and set it aside. Now, let’s move to the skillet! In a medium-sized skillet, sauté the minced garlic over medium heat until it’s fragrant—about a minute should do it. Then, add your diced chicken breast. Cook it until it’s browned and cooked through, which might take around 5-7 minutes.
Next, toss in the chopped spinach and halved cherry tomatoes. Stir them around until the spinach wilts—this usually takes just a couple of minutes. Now comes the creamy magic! Pour in the chicken broth and heavy cream, then sprinkle in the Italian seasoning, salt, and pepper. Stir everything together, and let it simmer for about 2-3 minutes. Then, mix in the cooked orzo and half of the mozzarella cheese. Give it a good stir to combine all those amazing flavors!
Finally, transfer this delicious mixture to a baking dish. Top it off with the remaining mozzarella and the grated parmesan cheese. Bake for 25-30 minutes until that cheese is bubbly and golden. Trust me, your kitchen will smell heavenly!
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- Cook orzo according to package instructions (about 8-10 minutes), then drain and set aside.
- In a skillet, sauté minced garlic over medium heat for about 1 minute.
- Add diced chicken and cook until browned and cooked through (5-7 minutes).
- Toss in chopped spinach and halved cherry tomatoes; cook until spinach wilts (2-3 minutes).
- Pour in chicken broth and heavy cream, then add Italian seasoning, salt, and pepper. Stir and simmer for about 2-3 minutes.
- Mix in cooked orzo and half of the mozzarella cheese until well combined.
- Transfer to a baking dish and top with remaining mozzarella and parmesan cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy weeknights!
- Hearty and satisfying, it’s a meal that leaves everyone happy.
- Loaded with nutritious ingredients like spinach and lean chicken.
- One-pot wonder means less cleanup—yay!
- Rich, creamy flavors that feel like a special treat.
Tips for Success
To really elevate your Tuscan Chicken Orzo Bake, here are a few of my favorite tips! First, consider using rotisserie chicken for a quicker option—it’s a lifesaver on busy nights! If you want to sneak in more veggies, bell peppers or zucchini work beautifully. For an extra depth of flavor, try adding a splash of white wine when you sauté the chicken. And don’t skip the resting time after baking; letting it sit for a few minutes allows the flavors to meld beautifully. Trust me, these little tweaks make a big difference!
Variations
The beauty of this Tuscan Chicken Orzo Bake is how easily you can make it your own! Feel free to swap out spinach for kale or add in some roasted red peppers for a smoky kick. Want a little heat? Toss in some red pepper flakes! For cheese lovers, try mixing in feta or goat cheese for a tangy twist. You can even play with the herbs—fresh basil or oregano can add a lovely touch. Get creative and make it your own!
Storage & Reheating Instructions
Leftovers of this Tuscan Chicken Orzo Bake are just as delicious, so don’t let them go to waste! To store, simply place any uneaten portions in an airtight container and refrigerate. They’ll stay good for up to three days—perfect for quick meals later in the week. When you’re ready to enjoy your leftovers, preheat your oven to 350°F (175°C) and bake for about 15-20 minutes until heated through. You can also microwave individual servings for about 2-3 minutes, just be sure to cover them to keep the moisture in. Enjoy that creamy goodness again!
Nutritional Information
Just a heads up—nutritional values can vary based on the specific ingredients and brands you use. But here’s a typical breakdown for each serving of this Tuscan Chicken Orzo Bake: around 450 calories, 20g of fat, 30g of protein, and 45g of carbohydrates. It’s a hearty meal that’s still balanced, making it perfect for a satisfying dinner. Enjoy knowing you’re fueling your body with tasty goodness!
FAQ Section
Can I use a different type of pasta? Absolutely! While orzo is a favorite for its tiny, delightful shape, you can easily substitute it with any small pasta like ditalini or even penne. Just adjust the cooking time as needed.
What can I substitute for heavy cream? If you’re looking for a lighter option, you can use half-and-half or even a mix of milk and Greek yogurt for a creamy texture without all the fat.
Is this dish freezer-friendly? Yes! You can freeze leftovers in an airtight container for up to two months. Just thaw in the fridge overnight before reheating.
How do I know when it’s done baking? You’ll know it’s ready when the cheese on top is bubbly and golden brown, and the edges are slightly crispy. It’s hard to resist the aroma!
Can I add more vegetables? Definitely! Feel free to toss in your favorites like zucchini, bell peppers, or even mushrooms. The more, the merrier!
Print
Tuscan Chicken Orzo Bake: 7 Reasons You’ll Love This Dish
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
A hearty and flavorful Tuscan Chicken Orzo Bake featuring tender chicken, orzo pasta, and a rich creamy sauce.
Ingredients
- 2 cups orzo pasta
- 1 lb chicken breast, diced
- 2 cups spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, cook the orzo according to package instructions. Drain and set aside.
- In a skillet, sauté garlic until fragrant, then add diced chicken. Cook until browned.
- Add spinach and cherry tomatoes to the skillet. Cook until spinach wilts.
- Stir in chicken broth, heavy cream, Italian seasoning, salt, and pepper.
- Mix in the cooked orzo and half of the mozzarella cheese.
- Transfer the mixture to a baking dish and top with remaining mozzarella and parmesan cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
Notes
- Use rotisserie chicken for a quicker option.
- Feel free to add other vegetables like bell peppers or zucchini.
- Store leftovers in the refrigerator for up to three days.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Tuscan Chicken Orzo Bake