Pasta, chicken, spinach and juicy tomatoes come together in this cheesy, family-friendly one-pan chicken orzo bake.

There’s a lot to love about a dinner that comes together in one baking dish—especially when the result is this creamy and comforting. Loaded with chicken, spinach, tomatoes and plenty of cheese, this one-pan chicken orzo bake is substantial enough to satisfy hungry kids and grown-ups alike. It’s also a great make-ahead option, and leftovers reheat beautifully the next day.

Ingredients for One-Pan Chicken Orzo Bake

  • 2 large boneless, skinless chicken breasts (about 1 1/4 lb), or 3 cups chopped cooked chicken
  • 1 tbsp olive oil
  • 3 cups low-sodium chicken stock
  • 1 cup heavy whipping cream
  • 12–16 oz orzo
  • 3 cups loosely packed baby spinach, coarsely chopped
  • 2 cups cherry or grape tomatoes
  • 1 1/2 cups shredded mozzarella, divided
  • 2/3 cup freshly grated or shredded Parmesan, divided
  • 5 medium garlic cloves, minced
  • 1 tbsp freshly squeezed lemon juice
  • 1 tsp fine sea salt, plus more for chicken
  • 1 tsp freshly cracked black pepper, plus more for chicken
  • 1/2 tsp dried oregano

Directions for One-Pan Chicken Orzo Bake

  1. Preheat oven to 375°F. Lightly grease a 9×13-in. casserole dish with butter or non-stick cooking spray.
  2. In a large skillet over medium, heat olive oil. If using uncooked chicken, slice breasts in half lengthwise and season both sides with salt and pepper. Add chicken to skillet and cook for about 4 min per side, or until golden and juices run clear. Transfer to a cutting board and let cool for 5 min, then cut into bite-sized pieces. If using cooked chicken, skip this step.
  3. In prepared casserole dish, combine chicken stock, cream, orzo, chicken, spinach, tomatoes, half the mozzarella, half the Parmesan, garlic, lemon juice, salt, pepper and oregano. Stir well, then spread mixture into an even layer.
  4. Sprinkle remaining mozzarella and Parmesan evenly over top. Bake, uncovered, for 40–45 min, or until orzo is tender and most of liquid has been absorbed.
  5. Remove casserole from oven and let stand for 10 min. Sauce will continue to thicken as it rests. Stir gently before serving.

Tips

Choose your orzo accordingly. Different brands of orzo absorb liquid differently. For high-quality Italian or bronze-cut orzo, use up to 16 oz and expect casserole to take closer to 45 min. For standard supermarket orzo, use about 12 oz and begin checking for doneness around 40 min.

Too dry? If orzo has absorbed more liquid than expected, stir in about 1/2 cup hot chicken stock, water or cream until casserole reaches desired consistency.

Switch up the tomatoes. Swap fresh tomatoes for 3/4 cup drained, chopped oil-packed sun-dried tomatoes. Add an extra 1/2 cup chicken stock or other liquid to compensate.

This recipe for One-Pan Chicken Orzo Bake is from Natasha’s Kitchen.