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.