Description
One-Pan Orzo Tuscan Chicken Bake
Juicy chicken, creamy garlic orzo, sun-dried tomatoes, and spinach—all in one skillet!
Prep Time: 10 min | Cook Time: 25–30 min | Total Time: 35–40 min | Servings: 4
Ingredients
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4 boneless, skinless chicken breasts or thighs
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1 tbsp olive oil
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1 tsp Italian seasoning
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Salt & pepper, to taste
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3 cloves garlic, minced
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1 cup orzo
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2 cups chicken broth
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½ cup heavy cream (or half-and-half for lighter version)
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½ cup sun-dried tomatoes, chopped (oil-packed preferred)
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2 cups baby spinach
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½ cup grated Parmesan cheese
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Optional: fresh basil for garnish
Instructions
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Preheat oven to 400°F (200°C). Pat chicken dry and season with Italian seasoning, salt, and pepper.
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Sear the chicken: Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chicken and sear 2–3 minutes per side until golden brown. Remove and set aside.
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Build the sauce: In the same skillet, sauté garlic for 1 minute. Add orzo and toast lightly for 1 minute. Pour in chicken broth and cream, then stir in sun-dried tomatoes, scraping up browned bits from the pan.
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Add spinach & chicken: Stir in spinach until slightly wilted. Nestle the chicken back into the orzo mixture.
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Bake: Transfer skillet to oven and bake uncovered for 15–18 minutes, until chicken reaches 165°F and orzo is tender.
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Finish: Remove from oven, let sit 2–3 minutes. Stir in Parmesan cheese. Garnish with fresh basil if desired. Serve warm.
Notes
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No oven-safe skillet? Sear chicken in a regular pan, then transfer to a 9×13-inch baking dish.
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Soupy orzo? Simmer on stovetop a few minutes to thicken.
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Make ahead: Assemble up to baking step and refrigerate; bake when ready, adding a few extra minutes.
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Protein swaps: Use shrimp or scallops—add in last 5–7 minutes of baking.
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Extra veggies: Sauté mushrooms, zucchini, bell peppers, or artichoke hearts with garlic.
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Flavor boost: Swirl in sun-dried tomato pesto before baking.
Nutrition
- Calories: 490 Cal Per Serving
- Fat: 25g
- Carbohydrates: 28g
- Protein: 36g