Go Back
–+ servings
Print Recipe
5 from 32 votes

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.
Prep Time10 minutes
Cook Time55 minutes
Resting Time10 minutes
Total Time1 hour 10 minutes
Course: Main
Cuisine: American, Italian, Mediterranean
Servings: 6
Author: Brianna May

Equipment

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 9x13-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 orzo
    1/2 cup sun-dried tomatoes
    1/2 yellow onion
    8 cloves garlic
    1 small lemon
    1 Tablespoon Dijon mustard
    2 teaspoons Italian seasoning
    1 teaspoon Morton kosher salt
    fresh cracked black pepper
    1 cup heavy cream
    2 3/4 cups chicken stock or broth
    1 (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 breasts
    2 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

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