Description
Orzo Tuscan Chicken Bake loaded with tender chicken, flavorful sun-dried tomatoes, savory herbs, and gooey cheese. Quick and comforting crowd-pleaser.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ cups (300g) uncooked orzo pasta
- 4 tablespoons (60ml) olive oil, divided
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 medium onion, finely diced (about 1 cup)
- ½ cup (85g) sun-dried tomatoes, julienned (oil-packed, drained)
- 4 cups (120g) fresh spinach, roughly chopped
- 2¾ cups (650ml) chicken broth
- 1 cup (240ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- ½ cup (56g) mozzarella cheese, shredded
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Step 1: Preheat the Oven and Prepare Chicken Preheat your oven to 375°F (190°C). Season the chicken pieces with salt and pepper. In a large oven-safe skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Cook the chicken for 4-5 minutes until golden brown but not fully cooked through. Transfer to a plate and set aside.
- Step 2: Sauté Onion and Garlic In the same pan, add the remaining 2 tablespoons of olive oil. Cook the diced onion for 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Step 3: Toast Orzo Pasta Add the uncooked orzo to the pan and toast it in the oil for about 2 minutes until lightly golden.
- Step 4: Add Liquid and Seasonings Pour in the chicken broth, heavy cream, sun-dried tomatoes, Italian herbs, and red pepper flakes (if using). Bring the mixture to a simmer.
- Step 5: Bake the Chicken and Orzo Return the chicken to the pan, cover, and bake in the preheated oven for 15 minutes.
- Step 6: Add Spinach and Cheese Remove from the oven and stir in the chopped spinach until it begins to wilt. Sprinkle Parmesan and mozzarella cheeses over the top.
- Step 7: Finish Baking Return the pan to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted, the orzo is tender, and the chicken is cooked through.
- Step 8: Rest and Garnish Let the dish rest for 5-10 minutes before serving. Garnish with fresh basil leaves and serve. Enjoy your Orzo Tuscan Chicken Bake!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 5g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 125mg