Easy One-Pan Chicken Orzo Bake
Recipe Overview
Overview
This Easy One-Pan Chicken Orzo Bake is a delightful dish that brings together the comforting flavors of chicken, creamy sauce, and orzo pasta in a single casserole. The preparation is straightforward, making it a perfect choice for busy weeknights or family gatherings. The chicken is sautéed to golden perfection, ensuring it remains juicy and flavorful. As it cooks, the orzo absorbs the rich chicken stock and cream, creating a luscious sauce that binds everything together.
One of the standout features of this recipe is its versatility. You can easily swap out ingredients based on what you have on hand, such as using leftover rotisserie chicken or different vegetables. The addition of fresh spinach and tomatoes not only enhances the flavor but also adds a pop of color to the dish. The final touch of mozzarella and parmesan cheese creates a beautifully cheesy crust that is simply irresistible.
After baking, it’s essential to let the casserole rest for a few minutes. This allows the flavors to meld and the sauce to thicken, ensuring each bite is creamy and satisfying. Whether served as a main dish or alongside a simple salad, this Chicken Orzo Bake is sure to become a family favorite. It’s a comforting meal that is both easy to prepare and delicious, making it a go-to recipe for any occasion.
Recipe Details
Steps & Tips
Oil a 9x13 casserole dish.
Tip: Cut chicken in half lengthwise for even and quicker cooking.
Cut chicken in half lengthwise.
Season chicken with salt and freshly cracked black pepper.
Set a large non-stick pan over medium heat and add olive oil.
Tip: Use a splatter guard to keep the stove clean while cooking.
Sauté chicken breast for about 4 minutes per side until cooked through.
Transfer chicken to a cutting board and let cool for at least 5 minutes.
Coarsely chop baby spinach leaves.
Peel and mince five garlic cloves.
Add chicken stock and heavy whipping cream to the casserole.
Add uncooked orzo pasta straight from the package.
Tip: Use 12 oz of cheaper orzo pasta and 16 oz of higher quality orzo.
Add chopped spinach, cherry or grape tomatoes, and half of the cheeses.
Add minced garlic and squeeze in fresh lemon juice.
Tip: Let the casserole rest for about 10 minutes after baking to avoid it being watery.
Season casserole with black pepper, salt, and dried oregano.
Chop cooled chicken into bite-sized pieces.
Add cooked chicken to the pan and stir everything to combine.
Flatten the top of the mixture with a spatula.
Sprinkle remaining mozzarella and Parmesan cheese on top.
Bake uncovered in a preheated oven at 375°F for about 40 to 45 minutes.
Let the casserole rest for about 10 minutes after baking.
Stir to combine and serve.
Tip: Stir gently to avoid bursting the tomatoes while mixing.
Tip: Serve with a simple side salad like Caesar or cucumber salad.
Tip: Use pre-cooked or rotisserie chicken to save time.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Using rotisserie chicken can save time and add flavor to the dish.
- •Orzo pasta cooks well in the same pan, absorbing flavors from the sauce.
- •Fresh tomatoes burst during cooking, adding juiciness to the casserole.
- •Letting the dish rest after baking helps thicken the sauce and improve texture.
