Baked Tuscan Chicken Orzo (Easy One-Pan Dinner)
This Baked Tuscan Chicken Orzo is the kind of easy dinner that saves me on busy weeknights. Tender bites of chicken, uncooked orzo, cherry tomatoes, sun-dried tomatoes and spinach are baked together in one dish, then finished with Parmesan for the creamiest orzo without using heavy cream. There’s no need to boil the orzo or cook the chicken separately—just add everything to the baking dish and let the oven do the work.
If there’s one type of dinner I make over and over again, it’s a one-pan meal that my whole family will actually eat. Between work, school and cheer nights, I don’t have time for a recipe that leaves me with three different pans to wash. This one has become a favorite because it takes just a few minutes to get into the oven, but tastes like I spent way more time on it. The orzo cooks directly in the seasoned chicken broth, soaking up all that flavor from the garlic, basil, tomatoes and chicken as it bakes.
And don’t worry when you pull it out of the oven and it still looks a little saucy! Stir in the Parmesan and give it 10–15 minutes to rest. The orzo continues soaking up the broth and turns into the creamy, cheesy sauce that makes this recipe so good.
If you love easy chicken dinners like this one, try my Spinach and Artichoke Orzo or Chicken Pot Pie Orzo next. And for another cozy dinner with almost no prep, my Chicken and Alfredo Casserole is always a family favorite.
Why You’ll Love This Recipe
- One baking dish: The chicken, orzo, vegetables and sauce all cook together.
- No boiling the pasta: The dry orzo goes straight into the casserole dish.
- Easy prep: Once everything is in the pan, the oven does most of the work.
- Creamy without heavy cream: Greek yogurt and Parmesan make the orzo creamy without making it overly rich.
- Plenty of veggies: Cherry tomatoes, sun-dried tomatoes and spinach are mixed right into the pasta.
- Family-friendly: It’s cozy, cheesy and flavorful without being overly complicated.
- Easy cleanup: Fewer pots and pans is always a win around here.
Ingredients You Need
Here’s what you’ll need to make this easy baked chicken orzo. The exact measurements are in the recipe card below.
- Chicken: Boneless, skinless chicken breasts or thighs both work. Cut the chicken into bite-sized pieces so it cooks evenly with the orzo.
- Extra virgin olive oil: Helps the seasonings coat the chicken and adds flavor.
- Kosher salt and black pepper: For seasoning the chicken and bringing out the flavors in the finished dish.
- Italian seasoning: Adds plenty of herby flavor with one simple seasoning blend.
- Garlic powder: I use this directly on the chicken so it’s seasoned from the beginning.
- Paprika: Adds another layer of savory flavor and a little color to the chicken.
- Fresh basil: Gives the dish a fresh flavor that pairs perfectly with the tomatoes.
- Garlic: Freshly minced garlic adds much more flavor to the sauce than garlic powder alone.
- Cherry tomatoes: These soften and burst as they bake, releasing their juices into the orzo.
- Sun-dried tomatoes: They add a slightly sweet, concentrated tomato flavor that gives this dish its Tuscan-inspired flavor.
- Baby spinach: Add it straight to the baking dish. It will wilt down as everything cooks.
- Orzo: Use dry, uncooked orzo. There’s no need to boil it before adding it to the casserole.
- Chicken broth: The orzo cooks directly in the broth, so it absorbs flavor instead of plain water.
- Greek yogurt: Makes the sauce creamy and adds a subtle tang without needing heavy cream.
- Parmesan cheese: Stir this in after baking to finish the sauce and make it extra creamy and cheesy.
How to Make Baked Tuscan Chicken Orzo
1. Season the Chicken
Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish.
Pat the chicken dry with paper towels and cut it into approximately 1-inch pieces.
Add the chicken directly to the baking dish, drizzle it with olive oil and season with salt, black pepper, Italian seasoning, garlic powder and paprika.
Toss everything together until the chicken is evenly coated.
2. Add the Tomatoes and Spinach
Add the minced garlic, chopped fresh basil, cherry tomatoes, sun-dried tomatoes and baby spinach.
Don’t worry if the spinach seems like a lot—it will wilt down significantly as it cooks.
3. Add the Orzo
Pour the dry orzo into the baking dish, followed by the chicken broth.
Add the Greek yogurt and stir it into the broth until it’s mostly incorporated.
Give everything a really good stir, making sure the orzo is evenly distributed throughout the dish and submerged in the liquid.
4. Bake
Bake the chicken orzo uncovered for 35–40 minutes, or until the orzo is tender and the chicken has reached an internal temperature of 165°F.
Cooking time can vary slightly depending on your oven, the baking dish you’re using and the size of your chicken pieces.
5. Add the Parmesan
Remove the baking dish from the oven and immediately stir in the Parmesan cheese.
At this point, the sauce will probably look thinner than you expect. That’s normal.
Let the chicken orzo sit for 10–15 minutes before serving. The pasta will continue absorbing the broth as it rests, creating a thick and creamy Parmesan sauce.
Watch How to Make It
Expert Tips for Perfect Baked Orzo
- Don’t cook the orzo first. This recipe is specifically designed for dry orzo. The pasta needs the chicken broth to cook and create the sauce.
- Make sure the orzo is submerged. Before putting the casserole into the oven, check that most of the orzo is sitting in the liquid. Pasta sticking up above the broth may stay crunchy.
- Cut the chicken into similar-sized pieces. Keeping the pieces around 1 inch helps the chicken cook through at roughly the same time as the pasta.
- Don’t judge the consistency straight from the oven. The dish should still be saucy when you remove it. If you continue baking until all the liquid disappears, the orzo can end up dry after it rests.
- Don’t skip the resting time. Those final 10–15 minutes are when the sauce really comes together.
- Use freshly grated Parmesan. It melts more smoothly into the warm orzo and gives the sauce a better consistency than packaged shredded Parmesan.
Want Even More Flavor?
If you have an extra few minutes, you can sear the chicken before adding it to the baking dish.
Heat the olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for about 2–3 minutes, just until the outside begins to turn golden.
You aren’t trying to cook the chicken through—it will finish cooking in the oven.
This step is completely optional, but that little bit of browning adds even more flavor to the finished dish.
Variations
One of the best things about this chicken orzo recipe is how easy it is to customize.
- Chicken thighs: Use boneless, skinless chicken thighs instead of chicken breasts for extra juicy chicken.
- Artichokes: Add chopped artichoke hearts for even more Tuscan-inspired flavor.
- Mushrooms: Stir in sliced mushrooms for an extra vegetable.
- Spicy: Add crushed red pepper flakes along with the seasonings.
- Extra cheesy: Stir in shredded mozzarella with the Parmesan.
- Lemony: Finish the dish with a squeeze of fresh lemon juice or a little lemon zest to brighten up the creamy sauce.
- Kale: Swap the baby spinach for chopped kale if that’s what you have on hand.
What to Serve with Chicken Orzo
This baked chicken orzo already has chicken, pasta and vegetables, so you really don’t need much else to turn it into dinner. If you want to add a side, try:
- Garlic bread
- Warm crusty bread
- Caesar salad
- Arugula salad with lemon vinaigrette
- Roasted broccoli
- Air fryer asparagus
- Roasted green beans
I especially love serving it with warm bread because it’s perfect for scooping up any of that creamy Parmesan sauce left in the bowl.
Make Ahead & Storage
Make Ahead
To save time at dinner, you can cut the chicken and prep the garlic, basil, tomatoes and spinach ahead of time.
I recommend waiting to add the orzo and chicken broth until you’re ready to bake. If the uncooked pasta sits in the broth for too long, it will start absorbing the liquid before it reaches the oven and can affect the finished texture.
Storage
Store leftover chicken orzo in an airtight container in the refrigerator for up to 3–4 days.
The orzo will continue soaking up some of the sauce as it sits, so don’t be surprised if your leftovers are much thicker the next day.
Reheating
Add a splash of chicken broth or milk before reheating to loosen the sauce.
Reheat individual portions in the microwave until warmed through, or gently warm the orzo on the stovetop.
Frequently Asked Questions
Why did my orzo come out crunchy?
The most common reason is that some of the pasta wasn’t submerged in enough liquid. Make sure the dry orzo is stirred thoroughly into the chicken broth before baking.
If your orzo still isn’t tender at the end of the cooking time, stir the casserole and add a splash of warm chicken broth if it looks dry. Return it to the oven for another 5–10 minutes.
Can I substitute another pasta for the orzo?
I wouldn’t recommend a direct swap. Different pasta shapes absorb different amounts of liquid and require different cooking times. The amount of chicken broth and baking time in this recipe are specifically designed for orzo.
Can I use sour cream instead of Greek yogurt?
Yes. Full-fat sour cream is a good substitute for Greek yogurt and will give the sauce a similar creamy consistency with a slightly richer flavor.
You’ll Also Love
If you love easy weeknight dinners, try these next:
Baked Tuscan Chicken Orzo
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound boneless skinless chicken breasts or chicken thighs
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ cup fresh basil chopped
- 4 cloves garlic minced
- 1 pint cherry tomatoes
- ½ cup sun-dried tomatoes
- 3 cups baby spinach
- 1½ cups dry orzo pasta
- 3 cups chicken broth or chicken stock
- ¼ cup Greek yogurt
- 1 cup shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with cooking spray.
- Pat the chicken dry with paper towels and cut it into approximately 1-inch pieces.
- Add the chicken to the prepared baking dish. Drizzle with olive oil and season with salt, black pepper, Italian seasoning, garlic powder and paprika. Toss until the chicken is evenly coated.
- Add the chopped basil, minced garlic, cherry tomatoes, sun-dried tomatoes and baby spinach to the baking dish.
- Add the dry orzo and pour in the chicken broth.
- Add the Greek yogurt and stir until it’s incorporated into the broth. Stir everything together thoroughly, making sure the orzo is evenly distributed and mostly submerged in the liquid.
- Bake uncovered for 35–40 minutes, or until the orzo is tender and the chicken reaches an internal temperature of 165°F.
- Remove the baking dish from the oven and immediately stir in the Parmesan cheese. Taste and add additional salt if needed.
- Let the chicken orzo rest for 10–15 minutes before serving. The sauce will look thin when it first comes out of the oven but will thicken as the orzo rests.
