Description

Craving a comforting dinner that’s creamy, cheesy, and packed with flavor—but without a mountain of dishes? This One-Pan Tuscan Chicken with Orzo is your answer. Tender chicken, creamy sauce, melty cheese, and fresh vegetables all come together in a single casserole—ready in under an hour. It’s the perfect weeknight dinner or cozy family meal.

Ingredients

Scale

16 oz dry orzo pasta – This tiny, rice-shaped pasta absorbs the sauce beautifully, creating a creamy, satisfying base.
2 cups cooked chicken, diced – Rotisserie chicken saves time, or sauté your own for a fresher touch.
3 cups unsalted chicken stock – Provides rich flavor and keeps the orzo tender without overpowering the dish.
1 cup heavy cream – Adds luscious creaminess that binds everything together. Can substitute with half-and-half or milk alternative if you prefer lighter.
5 cloves garlic, minced – Brings aromatic depth. Add extra if you love garlicky goodness.
2/3 cup parmesan cheese, shredded – Adds nutty, savory richness.
1 ½ cups mozzarella cheese, shredded – Melts into a gooey, stretchy topping.
3 cups baby spinach, roughly chopped – Adds freshness and nutrients; wilt seamlessly into the creamy sauce.
1 pint cherry tomatoes, halved or whole – Pops of sweetness that balance the savory flavors.
Juice of ½ lemon – Brightens the dish and cuts through the richness.
1 tsp Italian seasoning – Classic blend of herbs for that authentic Tuscan flavor.
½ tsp salt, or to taste
1 tsp freshly cracked black pepper
Optional: ½ tsp garlic powder if you don’t have fresh garlic on hand

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Instructions

Prep the Oven and Dish
- Preheat your oven to 375°F (190°C). Lightly spray a 9×13-inch casserole dish with non-stick spray for easy cleanup.
Mix the Ingredients
- In your prepared dish, combine the orzo, chicken, chicken stock, heavy cream, garlic, Italian seasoning, spinach, cherry tomatoes, lemon juice, and half of the cheeses. Stir until everything is evenly coated and the orzo is mostly submerged in the liquid.
Top with Cheese
- Sprinkle the remaining parmesan and mozzarella evenly over the casserole. This will bake into a golden, cheesy crust that’s pure comfort food.
Bake
- Place in the oven and bake for 40 minutes. The orzo should be tender, and the cheese bubbly and lightly browned. If the casserole looks slightly liquidy when done, let it rest for 10 minutes to let the sauce thicken and set.
Serve
- Give the casserole a gentle stir, scoop onto plates, and serve hot. Pair it with a crisp salad or crusty bread for a complete meal.

Notes

Tips and Variations

Vegetarian Swap: Omit the chicken and add extra vegetables like mushrooms, zucchini, or artichoke hearts. White beans can add protein.
Alternative Proteins: Sausage, turkey, or shrimp work beautifully in this dish.
Cheese Options: Mix in gouda, provolone, or fontina for different flavor profiles.
Extra Veggies: Bell peppers, sun-dried tomatoes, or kale can be added. Adjust cooking time if moisture content is high.
Gluten-Free: Replace orzo with a gluten-free pasta of your choice.

Why This Recipe Works

One-pan convenience: Minimal dishes, maximum flavor.
Balanced flavors: Creamy, cheesy, fresh, and lightly tangy with lemon.
Textural variety: Tender orzo, juicy tomatoes, and gooey cheese create a satisfying bite.
Versatile: Can be customized to suit different proteins, vegetables, or dietary needs.