Chicken and Orzo Bake (Tuscan Style)

5 from 26 votes

Chicken and Orzo Bake (Tuscan Style)

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 Time10

Cook Time55

Resting Time5

Total Time1 10

Course: Main

Cuisine: Mediterranean

Servings:

Author: Brianna May

Equipment

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*

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.

Nutrition