This Chicken and Orzo Bake is a comforting, one-dish meal that brings together tender chicken, flavorful orzo pasta, fresh spinach, and melted cheeses in a rich tomato broth. I find it perfect for cozy weeknight dinners or hearty weekend meals.

Why You’ll Love This Recipe

I love how this dish combines the ease of a one-pan meal with the satisfying flavors of a home-cooked casserole. The orzo absorbs all the savory broth, the chicken stays juicy, and the melted cheeses create a creamy, comforting finish. It’s also a great way for me to include some greens, thanks to the addition of spinach.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup uncooked orzo pasta
2 ½ cups chicken broth
2 cups fresh spinach
1 large onion, finely chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper to taste
Olive oil for sautéing

Directions

I start by preheating the oven to 375°F (190°C) and greasing a large baking dish lightly.
In a large skillet, I heat some olive oil over medium heat. I cook the chicken pieces, seasoning them with salt and pepper, until they’re golden brown and almost cooked through. Then I set them aside.
In the same skillet, I cook the onion and garlic until soft and fragrant.
I stir in the uncooked orzo and toast it slightly with the onions and garlic for about 2 minutes. Then I add the chicken broth, diced tomatoes with their juice, and Italian seasoning. I bring it to a boil, reduce the heat, and let it simmer until the orzo is tender, about 10 minutes.
I return the chicken to the skillet, add the spinach, and stir until it wilts. I taste and adjust the seasoning if needed.
I transfer everything to the prepared baking dish, top it with mozzarella and Parmesan cheese, and bake uncovered for 20-25 minutes until bubbly and golden.
Before serving, I let the dish cool for a few minutes to let the flavors set.

Servings and timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes

Variations

I sometimes use provolone or fontina instead of mozzarella for a different cheesy flavor.
Adding mushrooms or bell peppers can give the dish more texture and depth.
Fresh herbs like basil or oregano offer a more vibrant flavor than dried Italian seasoning.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days.
To freeze, I let the dish cool completely, then place it in a freezer-safe container for up to 3 months.
When reheating, I use the oven at 350°F (175°C) until it’s hot throughout or microwave individual portions for 2-3 minutes.

FAQs

How can I make this dish vegetarian?

I replace the chicken with chickpeas or tofu and use vegetable broth instead of chicken broth.

Can I use frozen spinach?

Yes, I thaw and drain it thoroughly before adding it to the dish.

Is it possible to prepare this dish ahead of time?

Absolutely. I assemble it up to the baking step, then refrigerate it for up to 24 hours. When I’m ready, I bake it, adding a few extra minutes if it’s coming straight from the fridge.

What can I serve with this bake?

I usually pair it with a green salad or some garlic bread for a full meal.

Can I use a different type of pasta?

I’ve used small pasta shapes like ditalini or small shells, adjusting the cooking time to ensure they’re fully cooked.

Conclusion

This Chicken and Orzo Bake is a delicious, hearty dish that I turn to when I want something easy yet satisfying. The blend of tender chicken, savory pasta, and cheesy goodness makes it a favorite in my kitchen. Whether for meal prepping or feeding a hungry family, it always hits the spot.

Chicken and Orzo Bake Recipe

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Author: Sue
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: American
Diet: Halal

Print Recipe

Description

A comforting one-dish meal featuring tender chicken, flavorful orzo, spinach, and melted cheeses in a rich tomato broth, perfect for cozy weeknight dinners.

Instructions

Preheat oven to 375°F (190°C) and lightly grease a large baking dish.
Heat olive oil in a large skillet over medium heat. Cook chicken, seasoned with salt and pepper, until golden and nearly cooked through. Remove and set aside.
In the same skillet, cook onion and garlic until soft and fragrant.
Stir in uncooked orzo and toast for about 2 minutes. Add chicken broth, diced tomatoes with juice, and Italian seasoning. Bring to a boil, then simmer for about 10 minutes until orzo is tender.
Return chicken to skillet, add spinach, and stir until wilted. Adjust seasoning if needed.
Transfer mixture to the prepared baking dish. Top with mozzarella and Parmesan cheese.
Bake uncovered for 20-25 minutes until bubbly and golden. Let cool slightly before serving.

Notes

Substitute mozzarella with provolone or fontina for a different flavor.
Add mushrooms or bell peppers for extra texture and depth.
Use fresh herbs like basil or oregano for enhanced flavor.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
Reheat in the oven at 350°F (175°C) or microwave individual portions for 2-3 minutes.