Description
Savory one pan tuscan chicken bake transports palates straight to Italian countryside kitchens with minimal cleanup. Creamy sun-dried tomatoes, fragrant herbs, and tender chicken create a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 16 oz (453 grams) dry orzo
- 2 cups cooked chicken (shredded or diced)
- 3 cups (710 milliliters) chicken stock
- 1 cup (240 milliliters) heavy cream
- 1 1/2 cups (170 grams) mozzarella, shredded
- 2/3 cup (75 grams) parmesan, shredded
Vegetables and Aromatics:
- 3 cups (85 grams) fresh spinach (or 8 oz (226 grams) frozen spinach, thawed and drained)
- 1 pint (285 grams) cherry tomatoes, whole or halved
- 5 garlic cloves, minced
Seasonings:
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- Juice of 1/2 lemon
- Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)
Instructions
- Prepare the baking vessel by coating a 9×13 inch casserole dish with non-stick spray, creating a smooth surface for the meal.
- Layer orzo, chicken, and aromatic ingredients directly into the dish, carefully mixing chicken stock, cream, garlic, spinach, tomatoes, lemon juice, Italian seasoning, salt, and pepper to develop a harmonious flavor profile.
- Distribute half of the parmesan and mozzarella cheese throughout the mixture, ensuring an even, creamy consistency that will meld with the other ingredients.
- Sprinkle the remaining cheese across the top, creating a golden, appetizing surface that will crisp and brown during cooking.
- Slide the dish into a preheated 375F (190C) oven, allowing the ingredients to bake for 40 minutes until the orzo becomes tender and the cheese transforms into a beautiful golden crust.
- Remove from the oven and let the dish rest for 10 minutes, enabling the flavors to settle and the liquid to be absorbed, creating a rich, cohesive meal.
- Gently stir the bake before serving, ensuring each portion is infused with the combined flavors and textures of the ingredients.
Notes
- Use low-sodium chicken stock to control salt levels and customize the dish’s flavor profile.
- Swap fresh spinach with frozen spinach, ensuring thorough draining to prevent excess moisture.
- Opt for gluten-free orzo or quinoa for a celiac-friendly alternative without compromising texture.
- Consider adding protein-packed ingredients like white beans or chickpeas for vegetarian adaptation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 522 kcal
- Sugar: 3 g
- Sodium: 517 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 94 mg