Description
This Dump and Bake Tuscan Chicken Orzo recipe is a one-dish meal that’s full of flavor and easy to prepare. With tender chicken, creamy orzo, and a blend of herbs and spices, it’s a comforting and satisfying dish that’s perfect for busy weeknights.
Ingredients
Units
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and black pepper to taste
For the Orzo:
- 1 cup dry orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/2 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C).
- Assemble Dish: In a large baking dish, add dry orzo, chicken broth, cherry tomatoes, spinach, garlic, olive oil, Italian seasoning, paprika, salt, and pepper. Stir gently to combine.
- Add Chicken: Place the chicken breasts on top of the orzo mixture.
- Bake Covered: Cover tightly with foil and bake for 25 minutes.
- Add Cream & Cheese: Remove from oven, uncover, and stir in heavy cream and Parmesan cheese.
- Finish Baking: Return to oven uncovered and bake for another 10–15 minutes, until chicken is cooked through and orzo is tender.
- Serve: Let rest for 5 minutes, then slice the chicken and serve over the creamy Tuscan-style orzo.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540 kcal
- Sodium: 480 mg
- Fat: 26 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 39 g
