Creamy Tuscan Chicken Orzo Bake is pure comfort made easy. Tender orzo, juicy chicken, sun-dried tomatoes, spinach, herbs, and Parmesan come together in one creamy, dump-and-bake dish that's perfect for busy weeknights.
This recipe saved me on one of those nights when even chopping an onion felt impossible. I had leftover chicken, a nearly empty fridge, and zero desire to cook. So I tossed everything into a baking dish, no stove and no mess, and somehow ended up with the creamiest, most comforting dinner.
Around here, we refer to this as the Rotisserie Orzo Chicken Casserole because it's the easiest way to turn a store-bought chicken into a cozy, home-cooked meal with almost no effort.
Now I'm all about meals that cook themselves. This Creamy Orzo Chicken Bake is one of my weeknight go-tos. It's like my Dump and Bake Boursin Orzo and Boursin Cheese Dip, which gets its creaminess from Boursin cheese, but this version uses half and half for a lighter, silky texture. It's simple, budget-friendly, and tastes like you put in way more effort than you actually did.
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Recipe Highlights
- One baking dish for minimal cleanup and maximum flavor.
- Uses up leftover chicken in a way that feels brand new.
- No pre-cooking required. Everything bakes together.
- Creamy, herby, and brightened by a squeeze of lemon.
- Feeds a crowd or reheats beautifully for lunch.
Ingredient Notes and Substitutions
- Gluten Free: Swap regular orzo for gluten-free orzo
- Sundried Tomatoes: Cherry tomatoes are great substitutes.
- Half and Half: Try heavy cream for extra richness, or lighten it up with more chicken broth and less half and half.
- Chicken: Use leftover chicken instead of rotisserie.
- Cheese: Try Pecorino Romano, Asiago, or mozzarella, or whatever you have on hand.
- Herbs: Fresh are best and preferred, but dried can be used.
See the recipe card for full information on ingredients and quantities.
How to Make Tuscan Chicken Orzo Bake Step by Step
Step 1: Place all ingredients into the 9x13 baking dish.
Step 2: Stir and bake at 400 degrees for 30 minutes.
Step 3: Remove from oven and stir
Step 4: Add ½ cup cheese over the top and bake for another 10-15 minutes.
Step 5: Top orzo chicken bake with fresh parsley and serve immediately.
See the recipe card for more details.
Tips for The Best Results
- Chop onions small so they soften while baking.
- Drain sun-dried tomatoes well, or the bake will turn greasy.
- Don't skip the lemon zest. It brightens the whole dish.
- For a crisp top, broil for one to two minutes at the end.
- Let it rest before serving so the sauce thickens.
- Use a ceramic or glass dish for even baking. Metal pans cook faster.
Must Try Variations
Keep the orzo chicken casserole bake vibes, but switch it up.
- Add mushrooms or asparagus for more veggies.
- Toss in artichoke hearts for a Mediterranean twist.
- Use sun-dried tomato pesto instead of plain tomatoes.
- Add crispy pancetta or bacon for a salty crunch.
Serving Suggestions
The Baked Chicken Orzo Recipe can stand on its own, but it loves good company.
- Pair it with my Cast Iron Skillet Chicken Breast or Air Fryer Blackened Chicken Tenders
- Serve with a side of Prosciutto Brussels Sprouts for that salty, roasted flavor.
- Add an Apple Strawberry Salad or Beetroot Broccoli Salad for a light side.
Storing, Reheating, and Make-Ahead Tips
Refrigerate chicken orzo bake leftovers in an airtight container for up to four days. Reheat gently in the microwave or oven with a splash of broth or cream to loosen it up. You can freeze it for up to two months and thaw overnight before reheating.
Common Questions
It was baked too long or had too much liquid. Try cutting the bake time by five minutes or using slightly less broth.
Yes. An 8x8 pan works, but bake for five to ten minutes longer at 375°F. Metal pans may cook faster, so start checking at 25 minutes.
For safety, yes. Use rotisserie or leftover chicken. If you only have raw, cut it into small pieces and bake covered for 15 extra minutes.
More Orzo Recipes
If you tried this Dump and Bake Tuscan Chicken Orzo or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Dump and Bake Tuscan Chicken Orzo
Equipment
- 9x13 inch baking dish
Ingredients
- 2 cups dry orzo
- 2 cups low sodium chicken broth
- 1 cup half and half
- 3 cloves garlic minced
- ½ medium onion chopped
- ½ cup sun-dried tomatoes dried if in oil be sure to drain before adding
- 2 cups baby spinach
- 3 cups rotisserie chicken shredded
- 2 teaspoons fresh thyme leaves see note
- 2 tablespoons chopped basil see note
- 1 tablespoon chopped parsley see note
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes optional
- Juice and zest from 1 lemon
- 1 cup parmesan split in half
Instructions
- Preheat your oven to 400°F (200°C).
- Add the dry orzo, chicken broth, half and half, garlic, onion, sun-dried tomatoes, thyme, basil, parsley (or Italian seasoning), salt, pepper, red pepper flakes, lemon zest and juice, and ½ cup Parmesan directly into the 9x13 inch baking dish. Stir everything together until well combined.
- Stir in the shredded rotisserie chicken and baby spinach, making sure the orzo is evenly distributed and mostly submerged in liquid.
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil, give everything a quick stir, and sprinkle the remaining ½ cup Parmesan over the top.
- Bake uncovered for another 10-15 minutes, until the orzo is tender and the top is lightly golden and bubbly.
- Let it rest for 5 minutes before serving so the sauce can thicken.
- Sprinkle with a little extra fresh basil or parsley and serve warm.
Notes
- If you don't have fresh herbs, substitute 1 ½ teaspoons Italian seasoning
- Chop onions small so they soften in the oven
- For a crisp top, broil for one to two minutes at the end.
- Use a ceramic or glass dish for even baking. Metal pans cook faster.
- If using an 8x8 pan, bake for five to ten minutes longer at 375°F. Metal pans may cook faster, so start checking at 25 minutes.
- Refrigerate up to 4 days
- Reheat in the microwave with broth or cream
- Freeze for up to 2 months. Let thaw before reheating.
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