Creamy Chicken Orzo Bake – Simple Family Favorite

Chicken Orzo Bake is the kind of cozy, one-pan dinner that feels special but is easy enough for any weeknight. Tender bites of chicken, tiny rice-shaped orzo pasta, and soft spinach bake together in a creamy, cheesy sauce with bright pops of cherry tomato and lemon. Everything cooks in one dish, so cleanup is simple and every bite is full of comforting flavor.

Why You’ll Love This Chicken Orzo Bake

Chicken Orzo Bake is a true “set it and forget it” style dinner. Once the chicken is cooked and everything is stirred into the baking dish, the oven does the rest of the work. The orzo absorbs the savory broth and cream as it bakes, creating a thick, velvety sauce without any complicated stovetop steps.

You’ll also love that this dish:

• Uses simple, easy-to-find ingredients
• Feels like a special, restaurant-style meal
• Makes a full main dish with protein, carbs, and veggies in one pan
• Reheats beautifully for lunch or another dinner
• Is easy to customize with your favorite veggies and herbs

It’s the kind of meal that makes the whole house smell amazing and brings everyone to the table quickly.

Creamy Chicken Orzo Bake

This Creamy Chicken Orzo Bake is the ultimate comfort food—creamy, cheesy, and bursting with flavor from juicy chicken, orzo pasta, spinach, and cherry tomatoes. Everything bakes together in one dish, making cleanup simple and mealtime deliciously satisfying.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Casserole, Dinner

Cuisine American

Servings 6 servings

Calories 520 kcal

Ingredients

  

For the Chicken and Orzo Base

• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breasts
• 1 teaspoon fine sea salt
• 0.5 teaspoon ground black pepper
• 1.5 cups dry orzo pasta
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 cups fresh baby spinach roughly chopped
• 1.5 cups cherry or grape tomatoes whole or halved
• 3 cloves garlic minced
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano

For the Creamy Cheese Topping

• 1.5 cups shredded mozzarella cheese
• 0.5 cup grated parmesan cheese

Instructions

 

• Preheat Oven & Prepare Dish: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
• Cook Chicken: Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, sear until cooked through, then chop into bite-sized pieces.
• Mix Orzo Base: In the baking dish, combine orzo, broth, cream, spinach, tomatoes, garlic, lemon juice, oregano, half the mozzarella, and half the parmesan. Stir well.
• Add Chicken & Top with Cheese: Stir in chopped chicken, smooth the top, and sprinkle remaining cheeses over evenly.
• Bake: Cover with foil and bake 25 minutes. Uncover and bake another 15–20 minutes until orzo is tender, sauce is thickened, and cheese is golden and bubbly.
• Rest & Serve: Let rest for 10 minutes before serving. Add hot broth or cream if needed for creaminess. Garnish with extra cheese, parsley, or lemon juice.

Notes

Customize with extra vegetables, herbs, or different cheeses. For meal prep, assemble ahead and refrigerate unbaked. For crisp edges, broil for 1–2 minutes at the end. Stores well for 3 days and reheats gently with a splash of liquid.

Keyword cheesy orzo bake, chicken orzo bake, creamy chicken casserole, easy baked orzo, one-pan chicken dinner

Ingredients for Chicken Orzo Bake

Below is a basic ingredient list for a 9×13-inch (about 23×33 cm) casserole pan. This usually serves 6 people as a main dish.

For the Chicken and Orzo Base

• 2 tablespoons olive oil
• 2 pounds (about 900 g) boneless, skinless chicken breasts
• 1 teaspoon fine sea salt, plus more to taste
• ½ teaspoon ground black pepper
• 1 ½ cups (about 285 g) dry orzo pasta
• 3 cups (about 710 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 2 cups (about 60 g) fresh baby spinach, roughly chopped
• 1 ½ cups (about 225 g) cherry or grape tomatoes, whole or halved
• 3 cloves garlic, minced (or 1 teaspoon garlic powder)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1 teaspoon dried oregano

For the Creamy Cheese Topping

• 1 ½ cups (about 170 g) shredded mozzarella cheese, divided
• ½ cup (about 50 g) grated parmesan cheese, divided

You’ll mix some of the cheese into the orzo mixture for extra richness and sprinkle the rest on top for a golden, bubbly crust.

Ingredient Notes

• Chicken: Boneless, skinless chicken breasts work well, but you can also use boneless thighs if you prefer darker meat. Leftover cooked chicken or shredded rotisserie-style chicken is also great here and can save time.
• Orzo: Orzo is a small pasta that looks like rice. Different brands can absorb liquid differently, so you may need a splash more broth or cream at the end if you like it extra saucy.
• Broth: A good-quality chicken broth is important for flavor. If yours is very salty, start with less salt and taste at the end.
• Cream: Heavy cream gives a rich, silky sauce. You can replace part of it with milk for a lighter texture, but the bake may be slightly less creamy.
• Spinach: Fresh baby spinach wilts down into the sauce and adds color and nutrients. You can also use chopped kale, but it will stay a bit firmer.
• Tomatoes: Cherry or grape tomatoes add juicy sweetness and little bursts of flavor. You can use a mix of colors for a beautiful look.
• Cheeses: Mozzarella melts smoothly and gives a stretchy, comforting top layer. Parmesan adds a salty, savory finish. Freshly grated cheese melts better than pre-shredded.
• Lemon and Garlic: These keep the dish from feeling too heavy by adding brightness and aroma. Adjust the lemon juice to taste if you like it extra zesty.

Step-by-Step Instructions

Step 1 – Prep the Dish and Preheat the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with a bit of olive oil or a quick spray of cooking oil. This helps prevent the orzo from sticking and makes serving much easier.

Pat the chicken dry with paper towels. This helps it sear nicely in the pan instead of steaming.

Step 2 – Season and Cook the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken breasts on both sides with 1 teaspoon salt and ½ teaspoon pepper.

Place the chicken in the hot pan and cook for about 5–6 minutes per side, or until the outside is golden and the inside is cooked through (the thickest part should no longer be pink and juices run clear). Cooking time will depend on the thickness of your chicken.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. Resting helps keep the chicken juicy. Then chop it into bite-sized pieces.

If you are using pre-cooked chicken, you can skip the stovetop cooking, but still warm it briefly in the pan to pick up some flavor from the oil.

Step 3 – Mix the Orzo and Sauce in the Baking Dish

In your greased baking dish, add:

• Dry orzo
• Chicken broth
• Heavy cream
• Chopped spinach
• Cherry or grape tomatoes
• Minced garlic (or garlic powder)
• Lemon juice
• Dried oregano
• Half of the shredded mozzarella
• Half of the grated parmesan

Stir gently to combine everything, making sure the orzo is evenly distributed and mostly submerged in the liquid.

Add the chopped cooked chicken on top and gently fold it in so the pieces are spread out through the dish. Smooth the top with a spoon so it bakes evenly.

Step 4 – Add Cheese on Top and Bake

Sprinkle the remaining mozzarella and parmesan evenly over the top of the casserole. This will create a golden, cheesy crust.

Cover the baking dish loosely with foil (try to tent it slightly so the cheese does not stick to the foil) and place it in the preheated oven.

Bake covered for about 25 minutes. Then carefully remove the foil and continue baking for another 15–20 minutes, or until:

• The orzo is tender when you taste a few grains from the center
• Most of the liquid has thickened into a creamy sauce
• The top is lightly golden and bubbling around the edges

If the top is browning too quickly before the orzo is fully tender, you can lay a piece of foil back over the dish for the last part of baking.

Step 5 – Rest, Adjust Creaminess, and Serve

Once the Chicken Orzo Bake is done, remove it from the oven and let it rest for 10 minutes. This is important: the orzo continues to absorb some liquid, and the sauce sets into a creamy texture that is easy to scoop.

If the casserole looks thicker than you like, stir in a splash or two of hot broth, hot water, or warm cream until you reach your preferred creaminess. Taste and add a pinch more salt, pepper, or lemon juice if needed.

Serve warm, making sure to scoop from the bottom so each serving gets orzo, chicken, spinach, and tomatoes. You can sprinkle a little extra parmesan, chopped fresh parsley, or a squeeze of lemon on top for a fresh finish.

Pro Tips for Success

1. Use a deep baking dish
   Orzo swells as it cooks and the sauce bubbles up, so a deeper dish helps prevent spills and makes stirring easier.
2. Don’t skip the resting time
   Resting turns a loose, soupy casserole into a creamy, spoonable bake. Even just 10 minutes makes a big difference in texture.
3. Taste the broth before baking
   Before you add the chicken and cheese on top, taste a spoonful of the liquid in the dish. This is your last chance to adjust salt, pepper, or lemon.
4. Stir halfway if needed
   If your oven runs hot or the top is browning fast, you can gently stir the bake about 20 minutes in, then smooth and continue baking. This helps the orzo cook more evenly.
5. Grate your own cheese
   Freshly grated mozzarella and parmesan melt more smoothly and give a softer, more velvety topping compared to pre-shredded options.
6. Use hot liquid for last-minute adjustments
   If you add extra liquid at the end, make sure it is hot so it blends into the creamy sauce without cooling the whole dish.

Flavor Variations

1. Herby Chicken Orzo Bake
   Add 1 teaspoon of dried Italian seasoning or a mix of dried basil and thyme to the sauce. Finish with fresh basil on top after baking for a vibrant, herby twist.
2. Veggie-Loaded Orzo Bake
   Stir in extra vegetables such as diced zucchini, sliced mushrooms, or small broccoli florets. Make sure to cut them into small pieces so they cook through in the same time as the orzo.
3. Lemon-Garlic Chicken Orzo Bake
   Increase the lemon juice to 3 tablespoons and add a bit more garlic for a bright, zesty version. This works especially well in warmer weather when you want something creamy but not heavy.
4. Cheesy Three-Cheese Orzo Bake
   Swap part of the mozzarella for another mild melting cheese like provolone or fontina and add a little extra parmesan on top for a stronger cheesy flavor.
5. Mildly Spiced Chicken Orzo Bake
   Sprinkle in a pinch of red pepper flakes or a small amount of paprika for gentle warmth without making the dish hot. This is great if your family enjoys a little extra flavor but not a lot of spice.

Serving Suggestions

Chicken Orzo Bake is a full meal on its own, but you can round it out with a few simple sides:

• A crisp green salad with a light vinaigrette to balance the creaminess
• Steamed or roasted vegetables such as green beans, carrots, or asparagus
• Warm bread or soft rolls for soaking up the sauce
• A simple cucumber and tomato salad with lemon and olive oil

For a family dinner, serve the baking dish straight to the table on a trivet and let everyone scoop their own portions. It also makes a comforting dish to bring to potlucks or share with friends.

Storage and Freezing Instructions

• Refrigerator: Let the Chicken Orzo Bake cool to room temperature, then cover the dish tightly or transfer leftovers to airtight containers. Store in the fridge for up to 3 days.
• Reheating: Reheat individual portions in the microwave in 30–60 second bursts, stirring in between until hot. If the pasta has thickened, add a spoonful of water, broth, or milk before reheating to loosen it.
• Oven Reheat: To reheat a larger portion, cover the baking dish with foil and warm in a 325°F (165°C) oven for about 15–20 minutes, or until heated through. Add a bit of liquid if it looks dry.
• Freezing: For best texture, freeze the bake before cooking. Assemble the dish up to the point of baking, cover tightly, and freeze for up to 2 months. Thaw in the refrigerator overnight, then bake as directed, adding a little extra time if needed.
• After Baking: You can also freeze leftover cooked portions in freezer-safe containers for up to 1 month. Thaw in the fridge before reheating gently with a splash of liquid.

Nutrition Facts (Per Serving)

These values are approximate and will vary based on brands and exact portions. Estimated for 1 serving out of 6.

Use these numbers as a general guide rather than exact medical information.

FAQ About Chicken Orzo Bake

Final Thoughts

Chicken Orzo Bake is the kind of recipe you reach for when you want comfort, ease, and a meal that everyone at the table will enjoy. With tender chicken, creamy orzo, and bright, colorful veggies baked together in one pan, it feels both simple and special. Once you try it, you may find yourself making small tweaks with herbs, veggies, and cheeses to make it your own.

Serve it on a busy weeknight or at a relaxed weekend gathering, and let the warm, cozy aroma fill your kitchen. This is a practical, reliable recipe you can come back to again and again.