Description
This One-Pan Orzo Tuscan Chicken Bake combines juicy chicken and pasta in a creamy Tuscan sauce all in one dish. Skip the cleanup but keep all the flavor!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 2 tablespoons olive oil, divided
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 medium onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1½ cups (300g) uncooked orzo pasta
- ½ cup (80g) sun-dried tomatoes, chopped
- 3½ cups (830ml) chicken broth
- 2 cups (60g) fresh spinach, roughly chopped
- 1 cup (100g) grated parmesan cheese
- 1 cup (112g) shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat oven to 375°F (190°C). Pat chicken thighs dry and season with Italian seasoning, garlic powder, salt, and pepper mixed with 1 tablespoon olive oil.
- Heat remaining olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
- Add diced onion to the same pan and sauté for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Stir in uncooked orzo and sun-dried tomatoes. Pour in chicken broth, scraping up any browned bits from the pan. Bring to a simmer and stir in half the parmesan cheese.
- Nestle the seared chicken thighs into the orzo mixture. Cover and bake for 15 minutes, then uncover and bake for another 10 minutes until chicken reaches 165°F and orzo is tender.
- Remove from oven and fold in spinach. Sprinkle with remaining parmesan and all the mozzarella. Broil for 2-3 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh basil leaves.