This Chicken & Orzo Bake is a creamy dump-and-bake dinner made with dry orzo, raw chicken, Italian sausage, spinach, sun-dried tomatoes, lemon, and Parmigiano Reggiano. Everything bakes together in one dish, so there is no need to boil the orzo first or cook the chicken separately.
I tested this recipe to get the texture just right: creamy and saucy, but not watery or dry. The key is using enough liquid for the dry orzo to cook through while keeping the dish tightly covered so the pasta steams evenly. A 10-minute rest at the end finishes the sauce, so do not skip it.
What makes this chicken and orzo bake different from a basic creamy casserole is the Italian sausage. It adds seasoning, richness, and savory flavor throughout the whole dish without adding extra prep.
🔍 At a Glance
- ⏱️ Ready in: 1 hour 15 minutes ( 10 min. prep, 55 min. cook, 10 min. rest)
- 👥 Serves: 6
- 📌 Main Ingredients: Chicken, Italian sausage, orzo, spinach, sun-dried tomatoes, cream, parmesan
- 🔥 Cook Method: Oven dump-and-bake
- 😋 Flavor Profile: Creamy, savory, garlicky, lemony, Tuscan-inspired
- 📝 Great For: Weeknight dinners, family meals, cozy one-dish meals, meal prep
Table of Contents
Why This Recipe Works
- Tested for the right sauce texture: The liquid ratio gives the dry orzo enough moisture to cook through while still thickening into a creamy sauce after the parmesan is stirred in and the casserole rests.
- True dump-and-bake method: The orzo goes in dry, the chicken goes in raw, and everything cooks together in one 9×13 baking dish.
- Italian sausage adds built-in flavor: Instead of relying on chicken alone, the sausage adds seasoning, richness, and savory depth throughout the whole dish.
Ingredients & Why They Matter
- Orzo: Orzo is a small rice-shaped pasta that cooks directly in the baking dish. Add it dry. Do not boil it first or it can turn mushy.
- Sun-Dried Tomatoes: These add concentrated tomato flavor, tanginess, and a little sweetness. Oil-packed sun-dried tomatoes work especially well because they stay soft and flavorful.
- Yellow Onion: Finely diced onion adds sweetness and depth as it bakes into the sauce. Dice it small so it softens fully.
- Garlic: Fresh garlic gives the creamy sauce a savory base. Eight cloves sounds like a lot, but it mellows as it bakes.
- Lemon Juice & Zest: Lemon balances the cream, sausage, and cheese. The juice adds brightness, while the zest adds stronger lemon flavor without adding more liquid.
- Dijon Mustard: Dijon adds subtle tang and helps the sauce taste more balanced. It will not make the dish taste mustardy.
- Italian Seasoning: This adds an easy herb flavor that pairs well with the chicken, sausage, spinach, tomatoes, and parmesan.
- Morton Kosher Salt: This recipe is tested with Morton kosher salt. Diamond Crystal kosher salt is about 2x Morton by volume. Fine sea salt or table salt is about 1/2 Morton by volume, then adjust to taste.
- Heavy Cream: Heavy cream creates the richest, smoothest sauce. Half-and-half can work, but the sauce will be thinner and less creamy.
- Chicken Stock or Broth: This is the main cooking liquid for the orzo. Use a flavorful chicken stock or broth because the pasta absorbs it as it bakes.
- Fresh Spinach: Spinach adds color and wilts into the casserole. Press it into the liquid so it steams instead of drying out on top.
- Boneless Skinless Chicken Thighs or Breasts: Chicken thighs stay juicier, but chicken breasts also work. Cut the chicken into even 1-inch pieces so it cooks at the same rate as the orzo.
- Italian Sausage: Sausage adds fat, seasoning, and tons of flavor. Use mild, sweet, or hot Italian sausage. Remove the casing and pinch it into small pieces so it distributes evenly.
- Parmigiano Reggiano: Freshly grated Parmigiano Reggiano melts into the hot orzo and helps thicken the sauce. It also adds salty, nutty flavor.
Find the full ingredient list and exact measurements in the recipe card below.
Chicken Orzo Bake Step by Step
- Assemble the orzo base. Preheat the oven to 375°F. In a 9×13-inch baking dish, combine the orzo, sun-dried tomatoes, onion, garlic, lemon zest, lemon juice, Dijon mustard, Italian seasoning, Morton kosher salt, black pepper, heavy cream, chicken stock, and spinach. Stir until the orzo is evenly coated and the spinach is pressed down into the liquid as much as possible. It will look like a lot of spinach, but it will wilt as it bakes.
- Add the chicken and sausage. Nestle the chicken pieces into the orzo mixture so they are mostly touching the liquid. Pinch small pieces of Italian sausage evenly over the top, spacing them throughout the dish.
- Bake covered. Cover the baking dish tightly with foil. Bake for 50-55 minutes, or until the orzo is tender, the chicken reaches 165°F, and the liquid is mostly absorbed but the dish still looks slightly saucy.
- Stir in the cheese and rest. Remove the foil and stir in the Parmigiano Reggiano until the sauce is creamy and cohesive. Let the chicken and orzo bake rest for 10 minutes before serving so the sauce can thicken.
💡Bri’s Best Tip
Pull the casserole when it still looks a little saucy, not completely thick. The orzo keeps absorbing liquid as it rests, and the parmesan helps turn the extra liquid into a creamy sauce.
Pro Tips for Perfect Chicken Orzo Bake
- Cover the dish tightly with foil: The trapped steam is what helps the dry orzo cook evenly.
- Cut the chicken into even 1-inch pieces: This keeps the chicken and orzo on the same cooking timeline.
- Keep the orzo in the liquid: Before baking, stir well and make sure there are no dry patches of pasta sitting on top.
- Use freshly grated parmesan: Pre-grated parmesan does not melt as smoothly and can make the sauce grainy.
- Let it rest before serving: The sauce thickens as the orzo sits, so the rest time is part of the recipe.
Common Mistakes
- Boiling the orzo first: This recipe is written for dry orzo. Cooked orzo will become too soft.
- Leaving the foil loose: If too much steam escapes, the orzo can stay firm or dry out around the edges.
- Baking until it looks completely thick: It should look slightly saucy when it comes out because it thickens as it rests.
- Cutting the chicken too large: Large pieces may not cook through by the time the orzo is tender.
- Skipping the parmesan: The cheese adds flavor, but it also helps pull the sauce together.
- Not tasting at the end: Creamy pasta dishes often need a final pinch of salt or a little lemon to wake everything up.
Swap It Up: Variations to Try
- Make it spicy: Use hot Italian sausage or add 1/4-1/2 teaspoon crushed red pepper flakes.
- Use chicken sausage: Swap the Italian sausage for chicken sausage to make it a little lighter. Slice or crumble it into small pieces so it distributes evenly.
- Use kale instead of spinach: Chopped kale works well, but remove the tough stems and press it down into the liquid so it softens as the casserole bakes.
- Try a small pasta: Ditalini or another small pasta shape can work in place of orzo, but the liquid amount and cook time may vary slightly depending on the pasta.
- Add artichokes: Stir in about 1/2 cup chopped marinated artichokes for more Tuscan-inspired flavor.
- Add roasted red peppers: Stir in 1/2 cup chopped roasted red peppers for sweetness and color.
- Make it extra cheesy: Add 1/2 cup shredded mozzarella on top during the last few minutes of baking.
- Finish with herbs: Add chopped basil, parsley, or thyme right before serving.
What To Serve With This Recipe
The best part of this baked chicken orzo is that it really can be served on its own. It already has protein from the chicken and Italian sausage, carbs from the orzo, and vegetables from the spinach and sun-dried tomatoes.
If you want to add something on the side, I would keep it simple. A crisp salad with olive oil and vinegar or fresh sliced bread for dipping into the creamy sauce is all you need.
Chicken and Orzo Bake with Italian Sausage
This Chicken And Orzo Bake is a creamy dump-and-bake dinner made with dry orzo, raw chicken, Italian sausage, spinach, sun-dried tomatoes, lemon, and Parmigiano Reggiano.
Ingredients
- 1 1/4 cups dried orzo uncooked
- 1/2 cup sun-dried tomatoes chopped, preferably oil-packed
- 1/2 yellow onion finely diced
- 8 cloves garlic finely minced
- 1 small lemon zested and juiced
- 1 Tablespoon Dijon mustard
- 2 teaspoons Italian seasoning
- 1 teaspoon Morton kosher salt plus more to taste
- fresh cracked black pepper to taste
- 1 cup heavy cream
- 2 3/4 cups chicken stock or broth
- 1 (5 ounce) fresh spinach
- 1.25 pounds boneless skinless chicken thighs or breasts cut into 1-inch pieces
- 2 links Italian sausage casings removed
- 4.5 ounces Parmigiano Reggiano freshly grated, about 1 1/2 cups
Instructions
- Assemble the orzo base. Preheat the oven to 375°F. In a 9×13-inch baking dish, combine the orzo, sun-dried tomatoes, onion, garlic, lemon zest, lemon juice, Dijon mustard, Italian seasoning, salt, pepper, heavy cream, chicken stock, and spinach. Stir until the orzo is evenly coated and the spinach is pressed down into the liquid as much as possible.1 1/4 cups dried orzo1/2 cup sun-dried tomatoes1/2 yellow onion8 cloves garlic1 small lemon1 Tablespoon Dijon mustard2 teaspoons Italian seasoning1 teaspoon Morton kosher saltfresh cracked black pepper1 cup heavy cream2 3/4 cups chicken stock or broth1 (5 ounce) fresh spinach
- Add the chicken and sausage. Nestle the chicken pieces into the orzo mixture so they are mostly touching the liquid. Pinch small pieces of Italian sausage evenly over the top, spacing them throughout the dish.1.25 pounds boneless skinless chicken thighs or breasts2 links Italian sausage
- Bake covered. Cover the baking dish tightly with foil. Bake for 50-55 minutes, or until the orzo is tender, the chicken reaches 165°F, and the liquid is mostly absorbed but the dish still looks slightly saucy.
- Stir in the cheese and rest. Remove the foil and stir in the Parmigiano Reggiano until the sauce is creamy and cohesive. Let the chicken and orzo bake rest for 10 minutes before serving so the sauce can thicken.
- 4.5 ounces Parmigiano Reggiano
Did you make this recipe? Leave a comment below!
Notes
- Morton Kosher Salt: This recipe is tested with Morton kosher salt. Diamond Crystal kosher salt is about 2x Morton by volume. Fine sea salt or table salt is about 1/2 Morton by volume; adjust to taste.
- Parmigiano Reggiano: Freshly grated Parmigiano Reggiano melts smoother and gives the sauce the best salty, nutty flavor.
- Orzo: Add the orzo dry. Do not boil it first or the casserole can become mushy.
- Liquid: The dish should look slightly saucy when it comes out of the oven. It will thicken after the cheese is stirred in and as it rests.
- Leftovers: Orzo absorbs sauce as it sits. Add a splash of broth, cream, or water before reheating.
Nutrition
Calories: 657kcal | Carbohydrates: 39g | Protein: 41g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.02g | Cholesterol: 181mg | Sodium: 1294mg | Fiber: 3g | Sugar: 8g
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
Can you put uncooked orzo in a casserole?
Yes. The orzo goes into this casserole dry and cooks directly in the cream and chicken stock. Cover the dish tightly with foil so the orzo has enough liquid and steam to cook through.
Can I make chicken and orzo bake ahead of time?
Yes. You can assemble the whole casserole a couple of hours before baking, cover it tightly, and store it in the refrigerator. I would avoid assembling it any longer than that because the dry orzo will start absorbing the liquid before it bakes, which can make the finished dish too soft or dry.
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This turned out delicious and so creamy, my family loved it. Thanks!
Comfort food to the max! This was so delicious and everyone loved it.
My family loved its rich and comforting flavors, and the cleanup was a breeze.
My family loved this recipe, such an easy and fast way to cook dinner. Thanks!
This looks like the ultimate cozy weeknight dinner! I love how simple the ingredient list is! Sometimes the best comfort food comes from what you already have on hand.
Made this for dinner and everyone loved it! Creamy, cozy, and packed with that Tuscan-style goodness.
Wow..what a great recipe!! Full of flavor and so rich and scrumptious! I am obsessed!!
I made this Chicken and Orzo Bake last night and it was an absolute hit! So cozy and flavorful, and I love how it came together with pantry staples. Perfect for a no-fuss weeknight dinner—definitely going into the regular rotation. Thank you for such a comforting and simple recipe!
Love this creamy chicken and orzo bake adding that Itallian sausage is so good perfect treat for our dinner. Thanks for sharing this.
SO easy and delicious! Perfect for a weeknight family dinner!