Description
Creamy Chicken and Orzo Bake is a comforting one-pan dish combining tender chicken, delicate orzo pasta, and a rich creamy sauce infused with garlic, herbs, and fresh spinach. Topped with melted cheeses and optional golden breadcrumbs, this baked casserole is perfect for a hearty family meal.
Ingredients
Scale
Chicken and Vegetables
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1/2 cup frozen peas (optional)
Pasta and Sauces
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
Cheeses and Toppings
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup breadcrumbs (optional topping)
- 1 tablespoon butter, melted (for topping)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the dish.
- Cook Chicken: Heat olive oil in a large, oven-safe skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for 4–5 minutes until the chicken is lightly browned but not fully cooked through.
- Sauté Onion and Garlic: Add the diced onion to the skillet with the chicken and cook until softened, about 3 minutes. Stir in the minced garlic and uncooked orzo pasta, cooking for 1 minute to slightly toast the orzo.
- Add Liquids and Herbs: Pour in the chicken broth and heavy cream. Sprinkle in the dried thyme and dried parsley. Stir to combine, then bring to a simmer, stirring frequently to prevent sticking.
- Simmer Orzo: Reduce heat to low, cover the skillet, and cook the mixture for 8–10 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed.
- Mix in Cheeses and Vegetables: Stir in the grated Parmesan, shredded mozzarella, chopped spinach, and frozen peas if using. Mix well to create a creamy consistency throughout.
- Add Topping: If using, combine melted butter with breadcrumbs and sprinkle evenly over the top of the skillet mixture to create a crispy, golden crust when baked.
- Bake: Place the uncovered skillet in the preheated oven and bake for 10–12 minutes, until the casserole is bubbly and the topping is lightly browned.
- Rest and Serve: Remove from oven and let the dish rest for 5 minutes before serving to allow it to set and cool slightly.
Notes
- You can use rotisserie chicken to save time; simply add it after the orzo has cooked.
- For a lighter dish, substitute half-and-half or evaporated milk for the heavy cream.
- This dish reheats beautifully and makes excellent leftovers.
