This creamy Chicken Orzo Bake is an ideal weeknight dinner that cooks all in one pot. Bright sun-dried tomatoes, tender spinach and freshly grated Parmesan combine in a rich, creamy sauce for a comforting meal that’s ready in about 45 minutes.
This baked chicken and orzo dish is comfort food made simple. Minimal prep, a short stint on the stovetop, then everything finishes baking together in the oven. The result is a filling one-dish meal with protein, pasta and vegetables—and plenty of flavor.
Why You’ll Love This One Pot Meal:
- Easy. Simple steps that are approachable for beginners.
- One Pot. Everything cooks together for minimal cleanup.
- Quick. Ready in roughly 45 minutes from start to finish.
- Filling. Protein, pasta and veggies in a single satisfying dish.
Ingredients:
Chicken Breast: Two boneless breasts, each sliced in half crosswise to make four thinner cutlets. Pat dry and season before searing.
Chicken Stock: Use stock rather than broth for deeper flavor—stock gives the sauce more body.
Parmesan Cheese: Freshly grated from a block melts best; avoid pre-shredded blends with anti-caking agents.
Sun-dried Tomatoes: Typically sold in jars packed in oil—use them with the oil for extra flavor.
See the recipe card below for the full ingredient list and quantities.
Substitutions and Variations:
Dairy-free: Replace heavy cream with full-fat coconut milk and omit or swap the cheese for a plant-based alternative.
Vegetarian: Skip the chicken and use vegetable stock instead of chicken stock.
Swap the sun-dried tomatoes for roasted red peppers or peppadew peppers for a different sweet or spicy note.
How to Make Chicken Orzo Bake:
Step 1: Prepare the chicken cutlets. Slice each breast in half crosswise to make four thinner cutlets. Pat dry and season both sides with salt and pepper.
Step 2: Preheat the oven to 350°F (175°C). In a large Dutch oven or oven-safe pot over medium heat, warm the olive oil. Sear the chicken 2 minutes per side, then transfer to a plate. They will finish cooking in the oven.
Step 3: Reduce heat to medium-low. Add the diced onion and cook 2–3 minutes until softened, scraping up any browned bits from the chicken.
Step 4: Stir in garlic, oregano and sun-dried tomatoes and cook 1 minute. Add the orzo and toast for another minute.
Step 5: Pour in the chicken stock and heavy cream, then stir in the baby spinach. Cover and cook 2 minutes to wilt the greens slightly.
Step 6: Tuck the seared chicken into the pot, cover and transfer the Dutch oven to the preheated oven. Bake at 350°F for 15 minutes.
Step 7: Remove the lid, stir in the freshly grated Parmesan so it melts into the sauce. If the orzo appears dry, add an extra 1/4 cup chicken stock before the cheese. Return to the oven, covered, for 5 more minutes. The chicken should register at least 165°F internally.
Step 8: Let rest 5 minutes before serving. Garnish with minced parsley and more Parmesan if desired. Serve warm.
Expert Tips:
- Grate Parmesan from a block for the best melt and texture.
- Sear chicken only 2 minutes per side; it will finish in the oven to avoid drying out.
- If the orzo seems dry after baking, stir in about 1/4 cup extra chicken stock, add the cheese and bake briefly.
- Use oven mitts when moving the Dutch oven; the pot and lid will be very hot.
Recipe FAQs:
Searing the exterior prevents white protein specks from appearing in the finished dish as the chicken releases juices while cooking. A quick sear also locks in flavor and helps the chicken stay juicy.
Orzo is a small, rice-shaped pasta that absorbs sauce well and cooks relatively quickly—perfect for one-pot meals like this.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock and a bit of cream to restore creaminess.
More Easy Dinner Recipes to Try:
Italian Sausage in the Air Fryer-
Marry Me Chicken Soup
-
Kielbasa Pasta (Cheesy One Pot)
-
Baked Panko Chicken Breast
If you try this Chicken Orzo Bake, please leave a star rating and a comment to share how it turned out—I love hearing your feedback!
Recipe
Chicken Orzo Bake
5 from 2 reviews
- Author: Tara Smithson
- Total Time: 45 minutes
- Yield: 4 servings
Description
This creamy Chicken Orzo Bake is an easy one-pot dinner that combines seared chicken, toasted orzo, sun-dried tomatoes, wilted spinach and a silky Parmesan cream sauce. Minimal prep and simple steps make it a great weeknight favorite.
Ingredients
- 1 tablespoon olive oil
- 2 large chicken breasts, trimmed (about 1 lb total), sliced into 4 cutlets
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup yellow onion, diced
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ⅛ cup sun-dried tomatoes, chopped
- 1 cup dry orzo pasta
- 2¼ cups chicken stock (plus ¼ cup if needed)
- ½ cup heavy cream
- 1 large handful baby spinach (about 2–3 oz)
- 1 cup Parmesan cheese, finely grated from a block
- Optional: 2 teaspoons fresh parsley, minced, for garnish
Instructions
- Prepare the chicken cutlets: Slice each breast in half crosswise to make four thinner pieces. Pat dry and season with salt and pepper.
- Sear the chicken: Preheat oven to 350°F. In a 5–6 qt Dutch oven over medium heat, warm the olive oil. Sear the chicken 2 minutes per side, then remove to a plate (they will finish in the oven).
- Sauté the aromatics: Lower heat to medium-low. Cook the diced onion 2–3 minutes until softened, scraping up any browned bits from the chicken.
- Add flavor: Stir in garlic, oregano and sun-dried tomatoes and cook 1 minute. Add orzo and toast 1 minute.
- Build the sauce: Pour in chicken stock and heavy cream, add the spinach, cover and cook 2 minutes to wilt the greens.
- Bake: Nestle chicken into the pot, cover and transfer to the oven. Bake at 350°F for 15 minutes.
- Finish with cheese: Uncover, stir in Parmesan (add 1/4 cup extra stock first if the orzo seems dry), then return covered to the oven for 5 minutes. Ensure chicken reaches at least 165°F.
- Rest and serve: Let the dish rest 5 minutes. Garnish with parsley and extra Parmesan, then serve warm.
Equipment
- Large Dutch oven or oven-safe pot
- Cutting board and sharp knife
Notes
- Shred Parmesan from a block for the best melting and texture.
- Do not over-sear the chicken; it should finish cooking in the oven to remain moist.
- If the orzo is dry after baking, stir in about 1/4 cup more chicken stock before adding the cheese, then bake a few minutes more.
- Use oven mitts when handling the hot pot and lid.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: Italian