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Orzo Tuscan Chicken Bake: A Cozy, Flavor-Packed

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A cozy, one-pan meal featuring golden seared chicken, creamy orzo pasta, sun-dried tomatoes, spinach, garlic, and Parmesan. Baked to perfection in a rich Tuscan-inspired sauce.

Ingredients

Scale

  • 4 boneless skinless chicken breasts or thighs

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • 1 tsp Italian seasoning

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1 ½ cups dry orzo pasta

  • 2 cups chicken broth

  • ½ cup heavy cream

  • ½ cup chopped sun-dried tomatoes

  • 2 cups fresh baby spinach

  • ½ cup grated Parmesan cheese

  • Optional: fresh parsley for garnish

Instructions

  • Preheat oven to 375°F.

  • Season chicken with salt, pepper, and Italian seasoning. Sear in oil in an oven-safe skillet, 3–4 minutes per side. Set aside.

  • In the same skillet, sauté onion for 4 minutes. Add garlic and cook 30 seconds.

  • Stir in dry orzo. Toast for 1–2 minutes. Add broth, cream, sun-dried tomatoes, and spinach. Stir.

  • Nestle chicken into orzo. Cover with foil and bake 20–25 minutes.

  • Remove foil, top with Parmesan, and bake another 5–10 minutes uncovered.

  • Rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

  • Substitute coconut milk for dairy-free option.

  • Use rotisserie chicken to save time.

  • Add mushrooms or zucchini for extra vegetables.

  • Leftovers keep 3–4 days refrigerated.

Find it online: https://dishloomz.com/orzo-tuscan-chicken-bake-a-cozy-flavor-packed/