Simple Chicken Orzo Bake
A comforting and hearty dish that combines tender chicken with orzo pasta, perfect for a busy weeknight.
Servings: 4 servings
Equipment
- Large Skillet
- Baking Dish
Ingredients
Main Ingredients
- 1.5 pounds Boneless, Skinless Chicken Breasts Serves as the protein base, bringing flavor and substance.
- 1 cup Orzo Pasta Small, rice-shaped pasta that cooks quickly.
- 2 cups Low-Sodium Chicken Broth Adds moisture and infuses flavors.
- 1 cup Heavy Cream Creates a rich and creamy sauce.
- 2 cloves Minced Garlic Adds aroma and depth to the dish.
- 1 medium Diced Onion Brings sweetness and complexity.
- 2 cups Fresh Spinach Adds color and nutrients.
- 0.5 cup Grated Parmesan Cheese Adds a cheesy topping.
- 1 tablespoon Italian Seasoning Brings a blend of herbs to elevate the dish.
- to taste Black Pepper Provides a subtle kick.
- 1 tablespoon Olive Oil Used for sautéing the onion and garlic.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and stir for 30 seconds until aromatic.
- Add chicken breasts, season with salt, pepper, and Italian seasoning. Sear for 5-7 minutes on each side until golden brown.
- Remove chicken and set aside. In the same skillet, add orzo and toast for a minute.
- Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Chop seared chicken into bite-sized pieces. Add back to skillet along with spinach.
- Stir to combine and cook for an additional 2-3 minutes.
- Transfer mixture to a greased baking dish and spread evenly.
- Sprinkle grated Parmesan cheese over the top.
- Cover with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes until cheese is browned.
- Let sit for 5-10 minutes before serving.
- Garnish with fresh herbs if desired and serve warm.
Notes
Store leftovers in an airtight container for up to 3-4 days. Can be frozen for 2-3 months.