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Creamy One-Pan Orzo Tuscan Chicken Bake

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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

For the Chicken and Orzo
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 cup orzo pasta
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For the Cream Sauce
  • 2 cups chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cups fresh spinach roughly chopped

Method
 

Prepare and Assemble
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
  2. In the prepared baking dish, combine the cubed chicken, orzo, sun-dried tomatoes, minced garlic, Italian seasoning, salt, and pepper. Drizzle with olive oil and toss to coat.
Bake the Orzo and Chicken
  1. In a separate bowl, whisk together the chicken broth and heavy cream.
  2. Pour the liquid mixture evenly over the chicken and orzo in the baking dish.
  3. Cover the dish tightly with aluminum foil and bake for 20 minutes.
Finish and Serve
  1. Remove the dish from the oven and carefully remove the foil.
  2. Stir in the chopped fresh spinach and grated Parmesan cheese.
  3. Return the dish to the oven, uncovered, and bake for an additional 5-10 minutes, or until the spinach is wilted, the cheese is melted, and the orzo is tender and creamy.
  4. Let stand for 5 minutes before serving.