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Baked Tuscan Chicken Orzo

This easy Baked Tuscan Chicken Orzo is made with tender chicken, sun-dried tomatoes, cherry tomatoes, spinach and creamy Parmesan orzo. Everything cooks together in one baking dish for an easy weeknight dinner with minimal cleanup.
Course dinner, Main Course
Cuisine American
Keyword baked chicken tuscan orzo, chicken orzo bake, chicken pot pie orzo bake, dump and bake recipe, one-pan dinner
Prep Time 15 minutes
Cook Time 35 minutes
Servings 6 servings

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 9x13-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.

Video

Notes

For extra flavor: Sear the seasoned chicken in olive oil over medium-high heat for 2–3 minutes before adding it to the baking dish. You only need to brown the outside—the chicken will finish cooking in the oven.
Don't skip the rest: The orzo continues absorbing the broth after it comes out of the oven. Letting it rest is what turns the remaining liquid into a creamy sauce.
If the orzo isn't tender: Stir the casserole and return it to the oven for another 5–10 minutes. If there isn't much liquid remaining, add a small splash of warm chicken broth first.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Add a splash of broth or milk before reheating.