Description
This creamy baked chicken and orzo dish combines tender, seasoned chicken breasts with flavorful garlic, cherry tomatoes, and creamy cheeses, all baked together to create a comforting, one-pan meal. With baby spinach and fresh parmesan added at the end, this recipe offers a perfect balance of protein, veggies, and rich textures in under an hour.
Ingredients
Chicken and Seasoning
- 1 ½ lb. boneless skinless chicken breasts, cut into bite-sized cubes
- 1 ½ Tbsp olive oil
- 1½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt
Main Ingredients
- 1 cup orzo (uncooked)
- 2 ¼ cups chicken broth
- 3-4 garlic cloves, minced
- 12 oz cherry tomatoes
- 6-8 oz cream cheese, cubed
Finishing Ingredients
- 2 handfuls baby spinach
- ¼ cup parmesan cheese, freshly grated
- 1-2 Tbsp heavy cream (optional)
- Freshly chopped basil, for topping
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the dish.
- Prepare Chicken: In a 9x13 inch baking dish, combine the cubed chicken breasts with olive oil, sea salt, pepper, onion powder, and Italian seasoning. Toss well to coat the chicken evenly with the seasonings.
- Add Orzo and Other Ingredients: Add the uncooked orzo, minced garlic, chicken broth, and cherry tomatoes to the baking dish. Stir to combine, making sure all the orzo is submerged in the liquid. Evenly distribute the cream cheese cubes throughout the mixture.
- Bake Covered: Seal the baking dish tightly with aluminum foil and bake for 40-45 minutes. Try not to open the oven frequently to retain steam and heat. Check around 35-40 minutes to see if the orzo is al dente, the chicken has reached 165°F (74°C), and much of the broth is absorbed. Continue baking if needed.
- Mix Cheese and Tomatoes: Remove the foil and stir the mixture to incorporate the melted cream cheese. Gently pop the cherry tomatoes that have not burst on their own to release their flavor into the sauce.
- Add Parmesan and Spinach: Stir in the freshly grated parmesan and baby spinach. Allow the cheese to melt and the spinach to wilt, thickening the sauce slightly. Optionally, stir in heavy cream one tablespoon at a time to add extra creaminess and richness.
- Garnish and Serve: Top the dish with freshly chopped basil for a fragrant finish, and serve warm.
Notes
- For best results, do not open the oven frequently while baking to keep steam trapped, ensuring the orzo cooks evenly.
- Check chicken temperature with a meat thermometer to ensure it reaches a safe 165°F (74°C).
- You can substitute baby spinach with kale or arugula for a different leafy green flavor.
- If you prefer a thicker sauce, reduce the amount of chicken broth slightly or add an extra ounce of cream cheese.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or in the oven.
