Description
This creamy Orzo Tuscan Chicken Bake is a one-pan wonder that’s fancy enough for company but easy enough for busy weeknights – rich, satisfying comfort food without the fuss!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1½ cups (300g) uncooked orzo pasta
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- 1 small onion, finely diced (about 1 cup)
- ½ cup (85g) sun-dried tomatoes, chopped (oil-packed, drained)
- 3 cups (720ml) chicken broth
- 1 cup (240ml) heavy cream
- 2 cups (60g) fresh spinach, roughly chopped
- 1 cup (100g) freshly grated Parmesan cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- Fresh basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). Season chicken with 1 teaspoon salt and ½ teaspoon pepper.
- In a large oven-safe skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken for 3-4 minutes, then remove to a plate.
- Add remaining oil to the pan. Sauté onion for 2-3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
- Stir in sun-dried tomatoes and cook for 1 minute, then add orzo and toast for 2-3 minutes until lightly golden.
- Add Italian seasoning, red pepper flakes, remaining salt and pepper, stirring to combine.
- Pour in chicken broth and heavy cream, bring to a simmer. Return chicken to the pan.
- Cover and bake for 15 minutes, then remove and stir in spinach and half the Parmesan.
- Return to oven uncovered for 10-15 minutes until orzo is tender and liquid is mostly absorbed.
- Let rest 5-10 minutes before serving. Top with remaining Parmesan and fresh basil if desired.