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This simple and super creamy baked chicken and orzo dinner is a dump and bake, one- pan dinner recipe. Only 10 minutes to prep and then once baked, stir, add some cream, spinach and parmesan and dinner is served–seriously that is it! This is going to be a regular family dinner favorite!
This simple dinner recipe is a dump and bake kind of meal that will WOW the entire family. I cannot wait to hear what you think about this creamy baked chicken orzo dinner!
Love one-pan dinners? So do we! Here are some other favorites to try: One Pan Chicken and Rice, Parmesan Crusted Chicken Sheet Pan Dinner, One-Pot Chili Mac and Cheese, Baked Orange Chicken Sheet Pan Dinner or this Ground Turkey Stroganoff!
Why We Love This Creamy Baked Chicken ORzo
The thing that will always stress me out on a daily basis is what to make for dinner. Coming up with new dinner recipes that are quick and easy–it’s a challenge! Seems like it’s that way for everyone.
This creamy baked chicken and orzo dinner literally has it all. An entire meal in one dump, bake and stir recipe. What more could I ask for?!
This baked chicken orzo recipe:
- only requires 10 minutes of prep
- involves minimal chopping/cutting ingredients
- can be prepped ahead of time
- is so so simple to make
- has veggies, protein, carbs–all that you need in every bite!
Hope you are as in love with this orzo recipe as we are!
Ingredient Notes
See full list of ingredients below in recipe card with exact measurements.
- I typically use Barilla brand orzo pasta, but any other regular, uncooked orzo should work well in this recipe.
- use freshly grated parmesan cheese for best results. It will melt into the pasta much better than pre-grated parmesan that has fillers that can keep it from fully melting.
Ways To Vary This Recipe
- add other fresh herbs: chop up some parsley, oregano, rosemary etc. to add even more flavor to this simple dinner
- add a squeeze of fresh lemon juice or some lemon zest to brighten the flavor
- add more cheese! add in some other grated cheeses, top with some fresh mozzarella, etc.
- toss in some extra veggies–feel free to add some mushrooms to this chicken orzo bake or stir in some sautéed zucchini or peppers, and more
Step-By-Step Instructions
Step 1: Preheat the oven and then toss the cubed chicken with the olive oil, salt, pepper, onion powder and Italian seasoning to evenly coat.
Step 2: Add the orzo, garlic, broth and tomatoes and stir to combine making sure that all of the orzo is submerged in the liquid.
Step 3: Set the cream cheese cubes into the mixture throughout the pan.
Step 4: Seal tight with foil and bake for about 40-45 minutes, trying not to open it if possible to seal in all of the steam and heat. You can check at about the 35-40 minute mark and test if the orzo is cooked al dente and the chicken has reached 165°F and heat more as needed.
Step 5: Once the chicken and orzo is cooked, uncover and stir to mix in the cream cheese. Gently press the tomatoes to allow them to pop and release–you don’t have to do this but it adds more flavor!
Step 6: Stir in the parmesan and spinach and allow the parmesan to melt and the spinach to wilt. The sauce should thicken up a bit as well. Optional: Add heavy cream about 1 tablespoon at a time or as desired to add creaminess and richness to the sauce.
Recipe Tips
When you pull this out of the oven, there will still be liquid that has not fully been absorbed or evaporated and that is ok! As this dish cools, the sauce thickens so you if you are worried that it looks a bit soupy, just give it time!
Try to cut the chicken into even sized pieces–bite sized, about 1 1/2 inch cubes. If you cut them too small or too large, or cut them in varied shape and size, they will not cook evenly.
Storage
Store leftovers in an airtight container for about 3-4 days. To freeze, allow to cool completely before transferring to the freezer in a freezer-safe container. This will keep in the freezer for up to 3 months–the orzo can lose it’s bite and become a bit mushy after freezing, just to be aware!
Other Simple Dinner Recipes
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Creamy Baked Chicken and Orzo
Ingredients
- 1 ½ lb. boneless skinless chicken breasts , cut into bite sized cubed
- 1 ½ Tbsp olive oil
- 1½ tsp Italian seasoning
- ½ tsp onion powder
- ½ tsp pepper
- ½ tsp sea salt
- 1 cup orzo, uncooked
- 2 ¼ cups chicken broth
- 3-4 garlic cloves, minced
- 12 oz cherry tomatoes
- 6-8 oz cream cheese, cubed
- 2 handfuls baby spinach
- ¼ cup parmesan, freshly grated
- 1-2 Tbsp heavy cream, optional
Instructions
- Preheat the oven to 400°F.
- Add the the cubed chicken with the olive oil, salt, pepper, onion powder and Italian seasoning to a 9×13 inch baking dish and toss to evenly coat.
- Add the orzo, garlic, broth and tomatoes and stir to combine making sure that all of the orzo is submerged in the liquid. Set the cream cheese cubes into the mixture throughout the pan.
- Seal tight with foil and bake for about 40-45 minutes, trying not to open it if possible to keep in all of the steam and heat. You can check at about the 35-40 minute mark and test if the orzo is cooked al dente, much of the broth has been absorbed and the chicken has reached 165°F and heat more as needed.
- Once the chicken and orzo is cooked, uncover and stir to mix in the cream cheese. Some of the tomatoes will pop on their own, but as you stir, gently pop the rest for added flavor in the sauce.
- Stir in the parmesan and spinach and allow the parmesan to melt and the spinach to wilt. The sauce should thicken up a bit as well. Optional: Add heavy cream about 1 tablespoon at a time or as desired to add creaminess and richness to the sauce.
- Top with freshly chopped basil and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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