Creamy Chicken Orzo Bake - One pan meal prep

Ingredients

• 2 pieces Chicken Breast (boneless, skinless; cut into bite‑size pieces)
• 1 tablespoon Olive Oil (for sautéing)
• 4 cups Fresh Spinach (roughly chopped)
• 1/3 cup Sun‑Dried Tomatoes (chopped; oil‑packed preferred)
• 8 oz Cream Cheese (full‑fat block, cut into cubes)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Orzo Pasta (dry)
• to taste Salt
• to taste Black Pepper

Instructions

1. Sauté Chicken

   Heat olive oil in a large skillet over medium‑high heat. Add the chicken pieces, season with salt and pepper, and sauté until lightly browned on all sides, about 8‑10 minutes. The chicken will be partially cooked but not fully done.

   Time: PT10M

   Temperature: medium‑high

2. Add Spinach and Sun‑Dried Tomatoes

   Reduce heat to medium, add the chopped spinach and sun‑dried tomatoes to the skillet. Cook, stirring, until the spinach wilts, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

3. Transfer to Baking Dish and Add Cream Cheese

   Evenly spread the chicken‑vegetable mixture into the prepared 9‑inch baking dish. Place the cubed cream cheese block in the center of the dish.

   Time: PT5M

4. Add Liquids and Orzo

   Pour the lemon juice and chicken broth over the contents of the baking dish. Sprinkle the dry orzo evenly on top, ensuring it’s mostly covered by the liquid.

   Time: PT2M

5. Bake

   Cover the dish with foil and bake in a pre‑heated oven at 375°F for 30 minutes. Remove the foil for the last 5 minutes to allow the top to brown slightly.

   Time: PT30M

   Temperature: 375°F

6. Rest and Serve

   Allow the bake to rest for 5 minutes before serving. This helps the sauce thicken and the flavors meld.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

32g

Carbohydrates

45g

Fat

12g

Fiber

3g