When comfort food meets Italian-inspired elegance, you get this incredible Orzo Tuscan Chicken Bake. This one-pan wonder combines tender chicken, creamy orzo pasta, and a medley of Mediterranean flavors that will transport your taste buds straight to the rolling hills of Tuscany.
Perfect for busy weeknights yet impressive enough for company, this dish strikes that sweet spot between effortless and elegant. The orzo soaks up all the delicious flavors while cooking right alongside the chicken, creating a creamy, dreamy texture that’s simply irresistible.
Why You’ll Love This
- One-pan recipe means minimal cleanup
- No pre-cooking the pasta – the orzo cooks right in the sauce
- Creamy, comforting texture without heavy cream
- Ready in under 40 minutes from start to finish
- Perfect for meal prep and reheats beautifully
Ingredients
- 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
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.
Tips & Variations
- Swap spinach for kale or Swiss chard for different textures
- Use chicken thighs instead of breasts for more flavor
- Add mushrooms or artichoke hearts for extra vegetables
- Make it spicy by adding red pepper flakes
- For a lighter version, use half the cheese
Serving Suggestions
Serve this comforting dish with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. A side of crusty garlic bread is perfect for soaking up the creamy sauce.
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when internal temperature reaches 165°F (74°C)
- Add more broth if needed during cooking if orzo appears dry
FAQs
- Can I make this ahead? Yes, but the orzo will continue to absorb liquid. Reheat with a splash of broth.
- Can I use different pasta? While other small pasta shapes work, orzo provides the best creamy texture.
- Is this freezer-friendly? The texture is best fresh, but you can freeze for up to 2 months.
- Can I use rotisserie chicken? Yes, just add it during the last 10 minutes of baking.
Servings4
Prep15 min
Cook35 min
Calories470 kcal
Ingredients
- 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
Steps
- 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.
Nutrition (per serving)
- Calories: 470 kcal
Notes
- Store leftovers in an airtight container for up to 3 days
- Chicken is done when internal temperature reaches 165°F (74°C)
- Add more broth if needed during cooking if orzo appears dry
