Tuscan Chicken Orzo Bake

40 mins
Serves 1
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Directions

  1. 1Preheat the oven to 400℉ (200°C).
  2. 2Preheat the oven to 400℉ (200°C).
  3. 3Preheat the oven to 400℉ (200°C).
  4. 4Prepare a 9x13 inch baking dish with cooking spray.
  5. 5Prepare a 9x13 inch baking dish with cooking spray.
  6. 6Prepare a 9x13 inch baking dish with cooking spray.
  7. 7Dry the chicken with a paper towel and use a sharp knife to cut it into cubes.
  8. 8Dry the chicken with a paper towel and use a sharp knife to cut it into cubes.
  9. 9Dry the chicken with a paper towel and use a sharp knife to cut it into cubes.
  10. 10Add the chicken to the large baking dish and coat it in the olive oil and seasonings. Be sure all the chicken pieces are coated.
  11. 11Add the chicken to the large baking dish and coat it in the olive oil and seasonings. Be sure all the chicken pieces are coated.
  12. 12Add the chicken to the large baking dish and coat it in the olive oil and seasonings. Be sure all the chicken pieces are coated.
  13. 13Add the fresh garlic, basil, and sun-dried tomatoes.
  14. 14Add the fresh garlic, basil, and sun-dried tomatoes.
  15. 15Add the fresh garlic, basil, and sun-dried tomatoes.
  16. 16Then add the cherry tomatoes and spinach.
  17. 17Then add the cherry tomatoes and spinach.
  18. 18Then add the cherry tomatoes and spinach.
  19. 19Top with the dry orzo and chicken broth.
  20. 20Top with the dry orzo and chicken broth.
  21. 21Top with the dry orzo and chicken broth.
  22. 22Add the Greek yogurt and whisk it into the chicken broth until it’s dissolved.
  23. 23Add the Greek yogurt and whisk it into the chicken broth until it’s dissolved.
  24. 24Add the Greek yogurt and whisk it into the chicken broth until it’s dissolved.
  25. 25Stir everything together with a wooden spoon.
  26. 26Stir everything together with a wooden spoon.
  27. 27Stir everything together with a wooden spoon.
  28. 28Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C).
  29. 29Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C).
  30. 30Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C).
  31. 31Stir in the parmesan cheese when it comes out of the oven and give it a quick taste.
  32. 32Stir in the parmesan cheese when it comes out of the oven and give it a quick taste.
  33. 33Stir in the parmesan cheese when it comes out of the oven and give it a quick taste.
  34. 34Add more salt as needed then let it set for 10-15 minutes before serving.
  35. 35Add more salt as needed then let it set for 10-15 minutes before serving.
  36. 36Add more salt as needed then let it set for 10-15 minutes before serving.

Ingredients

  • 1 lb chicken breasts or chicken thighs
  • 1 lb chicken breasts or chicken thighs
  • 1 lb chicken breasts or chicken thighs
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 2 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.25 c fresh basil, chopped
  • 0.25 c fresh basil, chopped
  • 0.25 c fresh basil, chopped
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 pint cherry tomatoes
  • 1 pint cherry tomatoes
  • 1 pint cherry tomatoes
  • 0.5 c sun-dried tomatoes
  • 0.5 c sun-dried tomatoes
  • 0.5 c sun-dried tomatoes
  • 3 c baby spinach
  • 3 c baby spinach
  • 3 c baby spinach
  • 1.5 c orzo pasta, dry
  • 1.5 c orzo pasta, dry
  • 1.5 c orzo pasta, dry
  • 3 c chicken broth or chicken stock
  • 3 c chicken broth or chicken stock
  • 3 c chicken broth or chicken stock
  • 0.25 c Greek yogurt
  • 0.25 c Greek yogurt
  • 0.25 c Greek yogurt
  • 1 c shredded parmesan cheese
  • 1 c shredded parmesan cheese
  • 1 c shredded parmesan cheese

Equipment

9x13 inch baking dishsharp knifewooden spoon

Tips

  • The sauce will be very liquidy when it first comes out of the oven. This is normal. It’ll thicken as it sets!
  • Most creamy pasta recipes use heavy cream. I like to replace it with Greek yogurt which is lower in saturated fats and provides protein and calcium. You still get a super creamy end result because the starch from the pasta releases while being cooked in the chicken broth.