Description
This One Pot Orzo Tuscan Chicken Bake is a flavorful, comforting, and easy-to-make meal. Packed with rotisserie chicken, creamy orzo, sun-dried tomatoes, and fresh spinach, it’s a perfect weeknight dinner with minimal prep and cleanup. With aromatic Italian seasoning and rich flavors, this dish is sure to become a family favorite in just 50 minutes. Plus, it’s customizable for dietary needs, making it an ideal go-to recipe for busy nights!
Ingredients
2 cups cooked rotisserie chicken or diced chicken
1 cup uncooked orzo
5 cloves garlic, minced
1/4 tsp paprika
1 tsp dried Italian seasoning
2 1/2 cups low-sodium chicken broth
1 cup fat-free half and half or whole milk
1/3 cup sun-dried chopped tomatoes (without oil) or 1 pint cherry tomatoes, sliced
1/2 tsp salt and ground black pepper, to taste
2 cups fresh baby spinach, chopped or torn
1/2 cup grated Parmesan cheese
Instructions
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Preheat the oven to 375°F and spray a 9×13 baking dish with non-stick spray.
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In the prepared baking dish, combine uncooked orzo and chicken broth. Stir to combine.
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Add the cooked chicken, half and half (or milk), garlic, Italian seasoning, paprika, sun-dried tomatoes (or cherry tomatoes), spinach, salt, pepper, and Parmesan cheese. Stir until well combined.
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Bake for 40 minutes, or until the orzo is tender and the liquid has absorbed.
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Remove from the oven and let it sit for 5 minutes before serving.
Notes
Swap Pasta Types: You can replace orzo with any small pasta, such as penne or fusilli.
Dairy-Free: Use a dairy-free alternative for the half and half and Parmesan cheese for a dairy-free version.
Add Veggies: For more nutrition, consider adding mushrooms, bell peppers, or zucchini.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Italian-Inspired
