Tuscan Chicken Orzo Bake
A creamy, one-pot dish combining tender chicken, vibrant vegetables, and orzo pasta, perfect for family gatherings and cozy meals.
Ingrédients
Main Ingredients
- 2 cups orzo pasta
- 1 lb chicken breast, diced
- 2 cups spinach, chopped
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cups chicken broth
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients: dice the chicken breast, chop the spinach, halve the cherry tomatoes, and mince the garlic.
- In a large pot, bring salted water to a boil and cook the orzo according to package instructions (usually about 8-10 minutes). Drain and set aside.
Cooking
- In a skillet heated over medium heat, add olive oil and sauté the minced garlic for about 1 minute until fragrant.
- Add the diced chicken breast, cooking until browned and cooked through, about 5-7 minutes.
- Fold in the chopped spinach and halved cherry tomatoes, stirring for 2-3 minutes until the spinach wilts and tomatoes soften.
- Pour in the chicken broth, heavy cream, and Italian seasoning, seasoning with salt and pepper. Bring to a gentle simmer for 5 minutes.
- Add the cooked orzo to the skillet and mix until coated. Fold in half of the shredded mozzarella cheese.
- Transfer the mixture to a baking dish, spreading evenly. Top with remaining mozzarella and sprinkle with parmesan.
- Bake in a preheated oven at 375°F (190°C) for 25-30 minutes until the cheese is bubbly and golden.
- Allow to cool for 5-10 minutes before serving.
Notes
This dish is highly versatile; feel free to customize with seasonal vegetables or different cheeses. Ensure to follow cooking times accurately for the best results.