Easy One-Pan Chicken Orzo Bake
This Easy One-Pan Chicken Orzo Bake is a simple, flavorful dinner perfect for busy nights! Juicy chicken breast, creamy orzo, and a lemony garlic-infused broth come together in one dish for an easy, comforting meal. With melty cheese, baby spinach, and sweet grape tomatoes, this baked pasta dish is a complete, no-fuss dinner the whole family will love.
Servings 6 servings
Ingredients
- 1 pound Chicken Breasts, boneless, skinless
- 3 ½ cup Chicken broth or chicken stock
- ½ cup Sour Cream
- 1 cup Shredded Three Cheese Blend, divided or Mozzarella
- ½ cup Parmesan Cheese, grated
- 2 teaspoons Dried Oregano
- 3 cloves Garlic, minced
- 1 Lemon
- 16 ounces Orzo, uncooked
- 5 ounces Fresh baby spinach leaves (about 2 heaping cups of loose leaves)
- 10 ounces Cherry or Grape Tomatoes
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 2 Tablespoons Italian Parsley, chopped and divided
Instructions
Prep-Ahead Steps
- Cut the chicken breasts into 1 in cubes.
- Mince the garlic. Chop the parsley and divide (half for baking, half for garnish). Zest the lemon. Then juice half of the lemon and remove any seeds.
Cooking Steps
- Preheat oven to 375 degrees. Add some non-stick spray to the sides of a 9×13 casserole dish.
- Into the casserole dish add, first add the sour cream, then slow whisk in the broth until smooth. Add the minced garlic, lemon zest, lemon juice, oregano, salt, pepper, orzo, chicken, spinach, tomatoes, half of the parsley, the parmesan and half of the mozzarella cheese. Mix to completely combine and then using a spoon, make sure all of the orzo and chicken are submerged into the liquid. Top with remaining cheese and bake for 40 minutes or until the orzo is cooked through.
- Let rest for 5-10 minutes, so that everything sets. Garnish with remaining parsley, serve, and enjoy!
