Description
A comforting and creamy chicken and orzo bake that combines tender chicken, toasted orzo pasta, and a rich blend of cheeses, herbs, and fresh spinach. This one-pan dish is easy to prepare and finishes in the oven for a golden, bubbly top, perfect for a hearty weeknight dinner.
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 uncooked orzo pasta
- 1 cup fresh spinach, chopped
- 1/2 cup frozen peas (optional)
Liquids and Dairy
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Herbs and Toppings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 cup breadcrumbs (optional topping)
- 1 tablespoon butter, melted (for topping)
Instructions
- Preheat and Brown Chicken: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or deep sauté pan over medium-high heat. Season the bite-sized chicken pieces with salt and pepper. Add them to the skillet and cook for 4–5 minutes until they are lightly browned on the outside but not fully cooked through.
- Sauté Onion and Garlic: Add the diced onion to the skillet and cook until softened, about 3 minutes. Stir in the minced garlic and uncooked orzo pasta, cooking for about 1 minute to slightly toast the orzo and bring out its nutty flavor.
- Add Liquids and Herbs: Pour in the chicken broth and heavy cream, then sprinkle in the dried thyme and dried parsley. Bring the mixture to a gentle simmer, stirring frequently to combine all ingredients.
- Simmer Orzo: Reduce the heat to low and cover the skillet. Let it cook for 8–10 minutes, stirring occasionally, until the orzo becomes tender and most of the liquid is absorbed by the pasta and chicken.
- Incorporate Cheeses and Vegetables: Stir in the grated Parmesan, shredded mozzarella, chopped spinach, and frozen peas if using. Mix well until the dish turns creamy and everything is well combined.
- Add Breadcrumb Topping (Optional): If you prefer a golden crust, mix the breadcrumbs with the melted butter and sprinkle evenly over the top of the skillet mixture.
- Bake the Dish: Transfer the skillet to the preheated oven and bake uncovered for 10–12 minutes until the top is bubbly and lightly browned.
- Rest and Serve: Remove the skillet from the oven and let the dish rest for 5 minutes before serving to allow flavors to settle and the bake to firm up slightly.
Notes
- To save time, use rotisserie chicken and add it after the orzo has cooked to avoid overcooking.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk without compromising creaminess.
- This bake reheats well and makes excellent leftovers, perfect for meal prep.
