Easy One-Pan Chicken Orzo Bake – The Perfect Family Dinner!

Ingredients

• 2 tablespoons Olive Oil (for sautéing the chicken)
• 1.5 pounds Chicken Breasts (cut lengthwise, seasoned with salt and pepper)
• 1 teaspoon Salt (to taste)
• 1 teaspoon Black Pepper (freshly cracked)
• 4 cups Baby Spinach (coarsely chopped)
• 5 pieces Garlic Cloves (peeled and minced)
• 2 cups Chicken Stock (low‑sodium)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 12 ounces Orzo Pasta (uncooked, cheaper brand)
• 1 cup Cherry Tomatoes (halved; fresh preferred)
• 1 cup Mozzarella Cheese (shredded)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Dried Oregano (for seasoning)

Instructions

1. Oil the Casserole Dish

   Lightly coat the 9×13‑inch casserole dish with olive oil using an oil sprayer.

   Time: PT2M

2. Prepare the Chicken

   Cut each chicken breast lengthwise, season both sides with salt and freshly cracked black pepper.

   Time: PT5M

3. Sauté the Chicken

   Heat the skillet over medium heat, add olive oil, and sauté the chicken breasts about 4 minutes per side until the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: medium

4. Cool and Dice Chicken

   Transfer the cooked chicken to a cutting board, let rest 5 minutes, then dice into bite‑size pieces (about 3 cups total).

   Time: PT5M

5. Prep Spinach and Garlic

   Coarsely chop the baby spinach and mince the garlic cloves.

   Time: PT5M

6. Assemble the Casserole Base

   In the skillet, combine chicken stock, heavy whipping cream, uncooked orzo, chopped spinach, halved tomatoes, half of the mozzarella and parmesan, minced garlic, lemon juice, salt, pepper, and dried oregano. Stir to blend.

   Time: PT7M

7. Add Cooked Chicken

   Stir the diced chicken into the mixture, then flatten the top with a spatula for an even layer.

   Time: PT3M

8. Top with Remaining Cheese

   Sprinkle the remaining mozzarella and parmesan over the surface to form a cheesy crust.

   Time: PT2M

9. Bake

   Place the skillet (or transfer to the prepared casserole dish) in a pre‑heated oven at 375°F and bake uncovered for 40–45 minutes, or until the pasta is tender and the top is golden and bubbly.

   Time: PT45M

   Temperature: 375°F

10. Rest Before Serving

    Remove from the oven and let the casserole rest for 10 minutes so the sauce thickens and settles.

    Time: PT10M

Nutrition Facts

Calories

460

Protein

30g

Carbohydrates

45g

Fat

15g

Fiber

3g