Description
One-Pan Tuscan Chicken Bake is a delightful dish that seamlessly blends succulent chicken, tender orzo, and fresh vegetables in a creamy sauce, all cooked together in one casserole. Perfect for busy weeknights or cozy family dinners, this easy recipe not only minimizes cleanup but also maximizes flavor. With its rich taste from garlic, Italian herbs, and a cheesy topping, it’s a crowd-pleaser for both adults and kids alike. Serve it warm with a side salad or crusty bread for a comforting meal everyone will love.
Ingredients
- 16 oz dry orzo
- 2 cups cooked chicken (shredded or diced)
- 3 cups chicken stock
- 1 cup heavy cream
- 5 garlic cloves (minced)
- 2/3 cup parmesan cheese (shredded)
- 1 1/2 cups mozzarella cheese (shredded)
- 3 cups fresh spinach
- 1 pint cherry tomatoes
- Juice of 1/2 lemon
- Italian seasoning
- salt
- black pepper
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
- In the casserole dish, combine dried orzo, cooked chicken, chicken stock, heavy cream, minced garlic, spinach, cherry tomatoes, lemon juice, Italian seasoning, salt, and black pepper.
- Mix in half of the shredded parmesan and mozzarella cheeses.
- Top with the remaining cheese and bake for about 40 minutes until the orzo is tender and the top is golden brown.
- Let rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 90mg
Keywords: For an extra veggie boost, add bell peppers or zucchini. Experiment with different cheeses like fontina or gouda for varied flavors. To store leftovers: refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.