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In a large baking dish, add dry orzo, chicken broth, cherry tomatoes, spinach, garlic, olive oil, Italian seasoning, paprika, salt, and pepper Recipe

In a large baking dish, add dry orzo, chicken broth, cherry tomatoes, spinach, garlic, olive oil, Italian seasoning, paprika, salt, and pepper Recipe
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★★★★★

4.9 from 15 reviews

This Dump and Bake Tuscan Chicken Orzo is a comforting and flavorful one-pan dish featuring tender chicken breasts baked over a creamy, cheesy orzo pasta with fresh spinach and cherry tomatoes. It’s a simple, hands-off recipe perfect for busy weeknights that combines Italian herbs, garlic, and a touch of paprika for a delightful meal everyone will love.

Ingredients

Scale

Protein and Main Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 cup dry orzo pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh spinach

Liquids and Dairy

  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated Parmesan cheese

Flavorings and Seasonings

  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish.
  2. Assemble Dish: In a large baking dish, combine the dry orzo pasta, chicken broth, halved cherry tomatoes, fresh spinach, minced garlic, olive oil, Italian seasoning, paprika, salt, and black pepper. Stir everything gently to mix the ingredients evenly without bruising the spinach or tomatoes.
  3. Add Chicken: Place the two boneless, skinless chicken breasts directly on top of the orzo mixture, ensuring they are evenly spaced.
  4. Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and moisture, then bake in the preheated oven for 25 minutes.
  5. Add Cream & Cheese: After baking, remove the dish from the oven, carefully take off the foil, and stir in the heavy cream and grated Parmesan cheese to create a rich, creamy sauce that blends with the orzo.
  6. Finish Baking: Return the uncovered dish to the oven and bake for an additional 10 to 15 minutes. Bake until the chicken is fully cooked through (internal temperature 165°F/74°C) and the orzo is tender and creamy.
  7. Serve: Let the dish rest for 5 minutes after removing from the oven. Slice the chicken breasts, then serve them over the creamy Tuscan-style orzo for a delicious meal.

Notes

  • Use low-sodium chicken broth to better control the salt content in the dish.
  • Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • Feel free to substitute heavy cream with half-and-half for a lighter version, though the sauce will be less rich.
  • The recipe can be adjusted by adding other vegetables like mushrooms or bell peppers according to preference.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.

Nutrition

Keywords: Tuscan chicken orzo, creamy chicken pasta, baked orzo recipe, easy Italian dinner, one-pan chicken meal

Find it online: https://maicook.com/in-a-large-baking-dish-add-dry-orzo-chicken-broth-cherry-tomatoes-spinach-garlic-olive-oil-italian-seasoning-paprika-salt-and-pepper-recipe/