This Chicken and Orzo Bake is the perfect comfort meal with rich flavors and minimal effort. This dish is delicious and easy to make, requiring simple ingredients you probably already have in your pantry. Great for busy weeknights or feeding a crowd!

Save this recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Overhead image of chicken and orzo bake in white baking dish with garnish.

If you appreciate one-pan chicken dinners, you’ll love my One Pan Chicken Sausage Orzo recipe, as well as my One Pot Lemon Chicken & Orzo! Both recipes make great family meals and are easy to make. 

Looking for something on the lighter side? Try my Pesto Orzo Salad! You can eat it as a light lunch or serve it with a grilled protein for dinner.

Why You’ll Love This Recipe

  • One-pot meal: Everything bakes in a single dish, so cleanup is quick and easy.
  • Flavor-packed: The tender chicken, perfectly cooked orzo, and savory broth come together to create a truly satisfying dish. 
  • Weeknight-friendly: It’s quick to assemble and ideal for a busy night.
  • Family favorite: This dish will surely please kids and adults alike.
  • Customizable: Add your favorite veggies to make it your own.

Ingredients & Substitutions

Overhead image of ingredients needed to make chicken and orzo bake.
  • Orzo: Orzo is a small, rice-shaped pasta that works perfectly in baked dishes. If you don’t have orzo, you can substitute it with other small pasta shapes like ditalini or acini di pepe.
  • Sun-Dried Tomatoes: These add a tangy, concentrated flavor to the dish. If you don’t have sun-dried tomatoes, roasted red peppers or cherry tomatoes can provide a similar burst of flavor.
  • Yellow Onion: A yellow onion adds a mild sweetness and flavor base. 
  • Garlic: Freshly minced garlic provides a robust, aromatic depth. If you don’t have fresh garlic, 1/4 to 1/2 teaspoon of garlic powder can be used as a substitute, but fresh is best!
  • Lemon (Juiced & Zested): The lemon adds brightness and acidity, balancing out the creaminess.
  • Dijon Mustard: This brings a subtle tang and depth to the dish. 
  • Italian Seasoning: A blend of herbs like oregano, basil, and thyme. If you don’t have Italian seasoning on hand, you can mix dried oregano, basil, and thyme yourself.
  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Fresh Cracked Black Pepper: Adds a bit of spice and depth. 
  • Heavy Cream: This gives the dish its creamy texture. If you prefer a lighter version, you can substitute half-and-half or even whole milk, though the sauce will be less rich.
  • Chicken Stock: Chicken stock adds savory flavor and keeps the orzo from drying out.
  • Fresh Spinach: Spinach wilts beautifully into the dish, adding color and nutrients. If you don’t have fresh spinach, frozen spinach (thawed and drained) works as a substitute.
  • Boneless Skinless Chicken Thighs or Breasts: Chicken thighs stay juicier, but chicken breasts work well if you prefer leaner meat. You can also use boneless skinless chicken tenders.
  • Italian Sausage: This adds a savory, slightly spicy flavor to the dish. If you want to make the dish milder, use sweet Italian sausage or a poultry sausage. For a spicier version, use hot Italian sausage. 
  • Parmigiano Reggiano: The sharp, nutty flavor of Parmigiano Reggiano is a key element of the creamy finish. You can substitute it with Pecorino Romano for a saltier, sharper flavor, or use Parmesan cheese if that’s what you have on hand.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Chicken and Orzo Bake

Quick Overview

  • Prepare base.
  • Add chicken & sausage.
  • Bake.
  • Stir in cheese.
A four photo collage showing the steps for chicken and orzo bake.

Quick Tip From Bri

To ensure the chicken doesn’t overcook and the orzo cooks through, cut the chicken into evenly sized 1-inch cubes and press the spinach into the liquid for even cooking throughout the dish.

Quick Tip From Bri

Freshly grated Parmigiano Reggiano melts better and has a stronger flavor compared to pre-grated cheese.

  1. Prepare the Base: Preheat the oven to 375°F. In a 9 x 13 casserole dish, combine the orzo, sun-dried tomatoes, onion, garlic, lemon zest and juice, Dijon mustard, Italian seasoning, kosher salt, cracked black pepper, and heavy cream. Stir until everything is well mixed. Then, stir in the chicken stock and place the spinach on top. Press it into the cream mixture.
  2. Add Chicken & Sausage: Nestle the chicken cubes into the spinach and orzo mixture, ensuring the chicken is partially submerged. Remove the casing from the Italian sausage and dollop small pieces of sausage throughout the casserole dish, placing them between the chicken and spinach.
  3. Bake: Cover the dish tightly with foil and bake for 50-60 minutes, or until the chicken and sausage are cooked through and the orzo is tender.
  4. Finish with Cheese: Remove the casserole from the oven and stir in the shredded Parmigiano Reggiano until creamy. Taste and add salt if needed. The orzo will continue to thicken as it cools.

Recipe Serving Suggestions

Complete this meal with a fresh salad! Here are some ideas:

Expert Tips

  • Prevent Overcooked Chicken: To keep boneless, skinless chicken thighs or breasts from drying out, ensure they are cut evenly and partially submerged in the liquid to maintain moisture during baking.
  • Use Freshly Grated Cheese: Grating Parmigiano Reggiano fresh from a block will give you a smoother melt and richer flavor compared to pre-shredded cheese.
  • Let it Rest: After baking, allow the dish to rest for 5-10 minutes. This gives the orzo time to absorb any remaining liquid and allows the sauce to thicken, resulting in a creamier consistency.

Additions & Variations

  • Fresh Herbs: Stir in fresh herbs like basil, parsley, or thyme after baking for a burst of freshness and color.
  • Extra Spice: If you like a bit of heat, add red pepper flakes or use hot Italian sausage for a spicier version.

Best 5 Substitutes for Parmesan Cheese (Pasta, Etc.)

Parmesan cheese is a staple in many kitchens, mine included! Its sharp, nutty, and slightly salty flavor enhances pasta dishes,…

Read More
Up close overhead image of chicken and orzo bake with garnish.

More Chicken Recipes

Subscribe!
Get updates on the latest posts and more from Bites with Bri straight to your inbox.

Did you make this recipe?

If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback.

Follow me on all of the platforms below.

Chicken and Orzo Bake (Tuscan Style)

5 from 12 votes
This Chicken and Orzo Bake is the perfect comfort meal with rich flavors and minimal effort. This dish is delicious and easy to make, requiring simple ingredients you probably already have in your pantry. Great for busy weeknights or feeding a crowd!
Prep Time: 10 minutes
Cook Time: 55 minutes
Resting Time: 5 minutes
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 1 1/4 cup dried orzo
  • 1/2 cup chopped sun dried tomatoes
  • 1/2 yellow onion, diced finely
  • 8 cloves garlic, minced finely
  • 1 small lemon, juiced & zested
  • 1 Tablespoon dijon mustard
  • 2 teaspoons italian seasoning
  • 1 teaspoon Morton kosher salt*
  • fresh cracked black pepper
  • 1 cup heavy cream
  • 3 cups chicken stock or broth
  • 1 5-ounce clamshell fresh spinach
  • 1.25 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes
  • 2 links italian sausage
  • 4.5 ounces (1 1/2 cups) parmigiano reggiano*

Instructions 

  • Prepare the Base: Preheat the oven to 375°F. In a 9 x 13 casserole dish, combine the orzo, sun-dried tomatoes, onion, garlic, lemon zest and juice, Dijon mustard, Italian seasoning, kosher salt, cracked black pepper, and heavy cream. Stir until everything is well mixed. Then, stir in the chicken stock and place the spinach on top. Press it into the cream mixture.
    1 1/4 cup dried orzo, 1/2 cup chopped sun dried tomatoes, 1/2 yellow onion, diced finely, 8 cloves garlic, minced finely, 1 small lemon, juiced & zested, 1 Tablespoon dijon mustard, 2 teaspoons italian seasoning, 1 teaspoon Morton kosher salt*, fresh cracked black pepper, 1 cup heavy cream, 1 5-ounce clamshell fresh spinach, 3 cups chicken stock or broth
  • Add Chicken & Sausage: Nestle the chicken cubes into the spinach and orzo mixture, ensuring the chicken is partially submerged. Remove the casing from the Italian sausage and dollop small pieces of sausage throughout the casserole dish, placing them between the chicken and spinach.
    1.25 pounds boneless skinless chicken thighs or breasts, cut into 1-inch cubes, 2 links italian sausage
  • Bake: Cover the dish tightly with foil and bake for 50-60 minutes, or until the chicken and sausage are cooked through and the orzo is tender.
  • Finish with Cheese: Remove the casserole from the oven and stir in the shredded Parmigiano Reggiano until creamy. Taste and add salt if needed. The orzo will continue to thicken as it cools
    4.5 ounces (1 1/2 cups) parmigiano reggiano*
Did you make this recipe? Leave a comment below!

Notes

  • Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
  • Parmigiano Reggiano: The sharp, nutty flavor of Parmigiano Reggiano is a key element of the creamy finish. You can substitute it with Pecorino Romano for a saltier, sharper flavor, or use Parmesan cheese if that’s what you have on hand.
  • Prevent Overcooked Chicken: To keep boneless, skinless chicken thighs or breasts from drying out, ensure they are cut evenly and partially submerged in the liquid to maintain moisture during baking.
  • Use Freshly Grated Cheese: Grating Parmigiano Reggiano fresh from a block will give you a smoother melt and richer flavor compared to pre-shredded cheese.
  • Let it Rest: After baking, allow the dish to rest for 5-10 minutes. This gives the orzo time to absorb any remaining liquid and allows the sauce to thicken, resulting in a creamier consistency.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Nutrition

Calories: 656kcal | Carbohydrates: 39g | Protein: 43g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 1335mg | Fiber: 3g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

You May Also Like

5 from 12 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. Juyali says:

    5 stars
    Delicious and satisfying dish. It was great for meal planning. My husband and I enjoyed it.

  2. Lathiya says:

    5 stars
    We had this chicken and orzo bake for last dinner and everyone loved it. The flavors were perfect and rich.

  3. Sonja says:

    5 stars
    Perfect comfort food indeed! I love that all of this is made in one dish in the oven. The italian sausage and sundried tomatoes add so much flavor. Utterly delicious!

  4. Ashley says:

    5 stars
    Hello easy weeknight meal! I love me a one pot dinner and this did not disappoint. It’s the perfect meal for this crazy time of year.

  5. Nora says:

    5 stars
    This is such a wonderful recipe when the days get colder! Love it!

  6. Criss says:

    5 stars
    I just tried the White Creamy Chicken and Orzo Bake, and it’s amazing! So creamy and comforting—definitely a new favorite in my kitchen!

  7. Nicole Kendrick says:

    5 stars
    I love how creamy the sauce is, and the flavor was fantastic. I’ll definitely be making it again.

  8. Audrey says:

    5 stars
    My entire family loved this! It was a great comfort meal and full of flavor.

  9. Liz says:

    5 stars
    So easy to make plus it’s delicious and flavorful!! My family loved every bite!