Dump and Bake Tuscan Chicken Orzo
Creamy Tuscan Chicken Orzo Bake is comfort food made effortless. Tender orzo, juicy chicken, sun-dried tomatoes, spinach, herbs, and Parmesan blend together in one creamy dump-and-bake dish that’s quick, cozy, and perfect for busy weeknights.
Servings: 5 Servings
Calories: 560kcal
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
Cooking Tips
- 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.
Nutrition
Calories: 560kcal | Carbohydrates: 57g | Protein: 42g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 94mg | Sodium: 936mg | Potassium: 973mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1750IU | Vitamin C: 12mg | Calcium: 351mg | Iron: 4mg