Description
This Chicken Orzo Bake is a comforting, hearty casserole that combines tender chicken, creamy orzo pasta, fresh spinach, and juicy tomatoes, all baked to melty cheesy perfection. It’s an easy all-in-one dish perfect for weeknight dinners or meal prep, delivering balanced flavors with a rich, creamy sauce and fresh herbs.
Ingredients
Scale
Chicken
- 2 large chicken breasts (or 1 1/4 lbs, about 3 cups cooked chopped chicken)
- 1 Tbsp olive oil
- Salt and freshly cracked black pepper, to season chicken
Main Ingredients
- 3 cups low sodium chicken stock
- 1 cup heavy whipping cream
- 12-16 oz orzo (Dellalo = 16 oz, Barilla = 12 oz, see notes*)
- 3 cups loosely packed baby spinach leaves (2-3 oz, coarsely chopped)
- 2 cups cherry or grape tomatoes
- 5 medium garlic cloves (minced, or 1/2 tsp garlic powder)
- 1 Tbsp lemon juice (freshly squeezed from 1/2 lemon)
- 1 tsp fine sea salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp dried oregano
Cheeses
- 1 1/2 cups shredded mozzarella cheese
- 2/3 cup parmesan cheese (freshly grated or shredded)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare a 9×13-inch casserole dish by spraying it with nonstick spray or greasing it with butter to prevent sticking.
- Cook Chicken: If not using pre-cooked chicken, slice the chicken breasts in half lengthwise. Season both sides generously with salt and pepper. Heat olive oil in a large skillet over medium heat. Sauté chicken for about 4 minutes on each side until golden and cooked through to 165°F using an instant-read thermometer. Remove from heat, let cool for 5 minutes, then dice into bite-sized pieces.
- Assemble Casserole: In the prepared casserole dish, combine the chicken stock, heavy cream, orzo, diced chicken, chopped spinach, cherry tomatoes, half of the mozzarella, half of the parmesan cheese, minced garlic, lemon juice, salt, pepper, and dried oregano. Stir gently to mix all ingredients thoroughly and flatten the top for even baking.
- Bake: Sprinkle the remaining mozzarella and parmesan cheese evenly over the top of the casserole. Place the dish uncovered in the preheated oven and bake for 40 to 45 minutes, or until the orzo is tender and the top is golden and bubbly.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 minutes. This resting time allows the bake to thicken up slightly. After resting, gently stir the casserole to combine the ingredients before serving.
Notes
- The orzo cooking time varies depending on the brand and size; adjust the baking time accordingly to ensure orzo is tender.
- If using pre-cooked rotisserie chicken, reduce the chicken sautéing step.
- Letting the casserole rest after baking helps the sauce thicken for better texture.
- You may substitute baby spinach with other leafy greens like kale or Swiss chard if desired.
- Use fresh garlic instead of powder for more robust flavor.
