This baked chicken orzo is a creamy one pan dinner made with diced chicken, sun-dried tomatoes, spinach, and cheeses. It's an easy weeknight dinner that feels a little special without a lot of prep.
Our Favorite Chicken and Orzo Bake Recipe
My family asks for this one on repeat, and it’s so simple to put together! Everything bakes in one casserole dish with the pasta cooking right in the chicken broth and soaking up all that flavor. It’s a very similar sauce to the one I use in my Tuscan Chicken and Tuscan Salmon recipes.
I love using the Garlic and Herb Boursin cheese in ours because it gives even more flavor. There are other flavors you can use instead if you see something that catches your eye.
Serve it with a simple Kale salad or Italian Panzanella salad and our fresh Italian bread recipe.
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Ingredients Needed
The complete list of ingredients with amounts are listed in the full recipe card below.
- Chicken breasts – Dice them into about 1 inch pieces. (I use my kitchen sheers to do this). Boneless, skinless chicken thighs can also be used if preferred. You can also use leftover rotisserie chicken.
- Oil – I love using some of the oil from the sun-dried tomato jar but you can use olive oil as well.
- Spices: Garlic powder, onion powder, paprika, salt and pepper. You can add a teaspoon of oregano or basil if you’d like.
- Sun-dried tomatoes – Chop them into smaller pieces. Any brand you prefer.
- Dry orzo pasta – Add it uncooked directly to the baking dish. No need to boil it first.
- Chicken broth – The orzo cooks directly in the broth. I like using low sodium broth but use your preference.
- Butter – I use it for a little extra flavor but this can be left out if you’d like.
- Boursin cheese – I used about ½ a block of the Boursin. Cream cheese can be used instead as well. Or you can simply use ⅓ cup of heavy cream too.
- Parmesan cheese – I use pre-grated and it worked fine. You can grate you own too.
- Fresh spinach – You will stir it in at the end and it wilts quickly. Feel free to use kale instead if you’d like.
How to Make Baked Chicken Orzo
I hope you love this easy dinner as much as we do. It’s one of those recipes that gets asked for a lot now in my house.
Step 1: Preheat the oven to 425°F.
Step 2: Add the chicken to a 9×13-inch baking dish. Drizzle with the oil, then add the garlic powder, onion powder, paprika, salt, and black pepper. Stir until the chicken is evenly coated.
Step 3: Spread the seasoned chicken into a single layer across the bottom of the baking dish.
Step 4: Add the chopped tomatoes evenly over the diced chicken.
Step 5: Sprinkle the dry, uncooked orzo evenly over the top.
Step 6: Slowly pour the chicken broth over the entire dish. Do not stir. Place the butter on top of the orzo.
Step 7: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Step 8: Remove from the oven and add the Boursin cheese, Parmesan cheese, and baby spinach. Stir it all together until all incorporated.
Step 9: Return the baking dish to the oven uncovered and bake for another 10 minutes.
Step 10: Stir once more before serving. Let it sit briefly if needed so the sauce can thicken as it sits.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freeze: You can freeze chicken and orzo in a freezer-safe container and thaw overnight in the refrigerator before reheating. The pasta may soften slightly once it’s thawed though.
Reheat individual portions in the microwave until warmed through. If the orzo has thickened in the refrigerator, stir in a splash of chicken broth or milk before reheating.
Frequently Asked Questions
Can I make this without sun-dried tomatoes?
You can simply leave them out or replace them with another veggie, like sliced mushrooms, cherry tomatoes or roasted red peppers.
Why is my baked orzo still a little soupy?
It may look a little loose when you take it out of the oven. Give it a few minutes to rest and the orzo will continue absorbing the sauce.
Can I use frozen spinach?
Yes, but be sure to thaw it first and squeeze out as much excess liquid as you can before stirring it in.
If you love this Chicken Orzo Bake, make these popular chicken recipes next:
Baked Orzo Pasta
Ingredients
- 1 ½ pounds chicken breasts diced
- 1 tablespoon oil or oil from sun-dried tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup sun-dried tomatoes chopped
- 1 ½ cups dry orzo pasta uncooked
- 3 cups chicken broth low sodium
- 2 tablespoons butter
- 3 ounces Boursin cheese or cream cheese, sliced
- ⅓ cup parmesan cheese
- 5 ounces baby spinach
Instructions
- Preheat oven to 425° F.
- Add the diced chicken to a 9×13 baking dish and top with the oil and spices. Toss to coat well.1 ½ pounds chicken breasts, 1 tablespoon oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon pepper
- Spread the chicken in a single layer in the bottom of the dish. Add the chopped sundrid tomatoes evenly over the chicken½ cup sun-dried tomatoes
- Then sprinkle the uncooked orzo evenly over top next.1 ½ cups dry orzo pasta
- Pour the chicken broth slowly over the entire dish and DO NOT stir. Place the butter anywhere on top of the covered orzo.3 cups chicken broth, 2 tablespoons butter
- Cover tightly with aluminum foil and bake for 30 minutes.
- Remove from the oven and add the Boursin cheese slices and parmesan cheese and baby spinach.3 ounces Boursin cheese, ⅓ cup parmesan cheese, 5 ounces baby spinach
- Stir to combine until the cheeses are blended in well.
- Place the dish back in the oven, uncovered, and bake for an additional 10 minutes.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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