Description
A cozy, one-pan meal featuring creamy orzo, tender chicken, and vibrant vegetables, perfect for a busy weeknight.
Ingredients
Scale
- 16 oz. dry orzo
- 2 cups cooked chicken (rotisserie or sautéed diced chicken)
- 3 cups chicken stock (unsalted)
- 1 cup heavy cream
- 5 garlic cloves, minced
- 2/3 cup Parmesan (grated or shredded)
- 1.5 cups mozzarella (shredded)
- 3 cups loosely packed baby spinach leaves (roughly chopped)
- 1 pint cherry tomatoes
- 1/2 lemon (juice of)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or more to taste)
- 1 teaspoon freshly cracked pepper
- Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)
Instructions
- Cook the orzo according to package instructions until al dente. Drain and set aside.
- In a large pot, heat the chicken stock and heavy cream over medium heat. Add the minced garlic, Italian seasoning, salt, and pepper, stirring until combined.
- Incorporate the cooked chicken into the sauce. Then, add the drained orzo, stirring to coat the pasta evenly.
- Gradually fold in the baby spinach, allowing it to wilt in the warm sauce. Add the cherry tomatoes and half the lemon juice, mixing everything gently.
- Transfer the mixture into a greased baking dish. Top it with grated Parmesan and shredded mozzarella, spreading evenly.
- Bake in the preheated oven for about 25–30 minutes, or until the cheese is melted and bubbly.
- Once out of the oven, squeeze the remaining lemon juice over the top. Let it cool for a few minutes before serving.
Notes
For a richer flavor, consider using homemade chicken stock and experimenting with different cheese combinations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Orzo, Chicken Bake, Comfort Food, Italian, One-Pan Meal
