Chicken Orzo Bake
Posted: 08/14/25
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This easy, creamy Chicken Orzo Bake is pairs tender orzo, juicy tomatoes, chicken and spinach in a rich and flavorful sauce. It’s a dump-and-bake pasta recipe the whole family will love, nestled under a melty, cheesy top!
What Makes This Recipe So Good
- This Chicken Orzo Bake is a dump-and-bake recipe, cutting down on the effort and the washing up!
- With spinach, tomatoes, chicken and cream it is light and comforting – and has flavors the whole family will love!
Chef’s Tips
- Pair with a crisp green salad and crusty bread for a complete meal.
- A glass of chilled white wine, such as Sauvignon Blanc or Pinot Grigio, complements the dish well.
- Store leftovers in an airtight container for up to 4 days, or freeze them in a freezer-safe container for up to 2 months. To reheat, add a splash of chicken broth or milk to maintain creaminess. Reheat in the oven at 325°F (163°C) covered with foil until warmed through, or microwave individual portions.
More Chicken Recipes You’ll Enjoy
- Easy Instant Pot Chicken and Noodles (with dry egg noodles!)
- Comforting Gluten Free Chicken Pot Pie
- Instant Pot Japanese Curry with Chicken
- New Orleans Chicken Etouffee Recipe
- Baked Teriyaki Chicken Thighs
- Bake Chicken Tacos with Refried Beans
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Chicken Orzo Bake
This super easy Chicken Orzo Bake is the perfect one-pot meal for the whole family with just 10 minutes hands-on time and results that taste great and freeze well!
Ingredients
- non-stick cooking spray
- 1 pound orzo
- 3 cups low-sodium chicken broth
- 3 cups cooked chicken rotisserie or diced
- 1 cup heavy cream or whole milk
- 3 cups baby spinach coarsely chopped
- 1 pint cherry tomatoes halved (or ⅓ cup sun-dried tomatoes, chopped)
- 5 cloves garlic minced
- 1 lemon zest and juice
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
Equipment
- 9×13-inch (23×33 cm) baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- Lightly spray a 9×13-inch (23×33 cm) baking dish with non-stick cooking spray.
- In the prepared baking dish, add the uncooked orzo and chicken broth. Stir to combine.
- Add the cooked chicken, heavy cream (or milk), chopped spinach, cherry tomatoes (or sun-dried tomatoes), minced garlic, lemon zest, lemon juice, Italian seasoning, salt, and black pepper. Stir until well combined.
- Mix in half of the Parmesan and mozzarella cheeses, ensuring even distribution
- Sprinkle the remaining Parmesan and mozzarella cheeses evenly over the top of the mixture.
- Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and continue baking for an additional 10–15 minutes, or until the orzo is tender and the cheese is bubbly and golden brown.
- Remove the dish from the oven and let it sit for 10 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Gently stir the bake to incorporate any remaining liquid.
- Serve warm, garnished with additional Parmesan cheese or fresh herbs if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.
- Reheating: Add a splash of chicken broth or milk to maintain creaminess. Reheat in the oven at 325°F (163°C) covered with foil until warmed through, or microwave individual portions.
Nutrition Information
Calories: 269kcal | Protein: 0.3g | Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Total Carbs: 0.2g | Fiber: 0g | Sugar: 0g | Net Carbs: 0.2g | Cholesterol: 0mg | Sodium: 95mg | Potassium: 17mg | Calcium: 2mg | Iron: 0.02mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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