Orzo means 'barley' in Italian but it's actually rice-shaped pasta invented in 1884 to mimic Mediterranean grains.
Baked Orzo with Chicken and Spinach
Dive into this comforting baked orzo creation that's packed with tender chicken, vibrant spinach, and a luscious Parmesan cheese sauce! This crowd-pleaser is not only easy to whip up, but it's also a delightful way to gather the family around the table for a satisfying meal. Get ready to savor every creamy, cheesy bite!
Prep
15
min
Cook
60
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 2 garlic cloves, minced
- 2 TBSP lemon juice (30 ml)
- 1-2 cups spinach (240-480 ml)optional
🥩Meat & Seafood(2)
- 1.5 lbs chicken cutlets or thighs (680 g)
- 3.5 cups chicken broth (840 ml)
🥛Dairy & Eggs(2)
- 1 cup heavy whipping cream (240 ml)
- 1 cup shredded Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- 2 cups uncooked orzo (480 ml)
🧂Spices & Seasonings(2)
- Can also add paprika (I do this last)optional
- Season with salt, pepper, and Italian seasoning to taste.
👨🍳 Instructions
- 1
Preheat oven to 400 degrees.
- 2
In a 9x13 baking dish add all ingredients. Top spinach last if desired.
- 3
Cover with tin foil and bake for 45 minutes to 1 hour (1 hour for whole breasts, 45 minutes for cut).
- 4
Top with more Parmesan cheese and lemon if desired. Serve with a side of garlic bread.
💡 Pro Tips
- ✓Toast the orzo in a dry pan for 2-3 minutes before adding to the baking dish to develop nutty flavors and prevent mushy texture from extended baking.technique2-3 minutes
- ✓Use a 2:1 ratio of liquid to orzo by volume and cover tightly with foil to create steam for even cooking - orzo needs moisture to properly hydrate during the 45-60 minute bake.technique2:1 ratio
- ✓Check internal temperature of chicken reaches 165°F at the thickest part, but remove at 160°F since carryover cooking will bring it to safe temperature during the 5-minute rest.timing160°F removal, 165°F final
- ✓Add frozen spinach that's been thawed and squeezed dry to remove 75% of water content - excess moisture will make the dish watery and prevent proper browning.ingredient75% water removal
- ✓Position the baking dish on the middle rack to ensure even heat distribution at 400°F - top rack will brown too quickly while bottom rack won't cook the chicken through properly.equipment
Share this recipe
Prep
15
min
Cook
60
min
Serves
5
people
Level
beginner
Share this recipe
Orzo means 'barley' in Italian but it's actually rice-shaped pasta invented in 1884 to mimic Mediterranean grains.
Baked Orzo with Chicken and Spinach
Dive into this comforting baked orzo creation that's packed with tender chicken, vibrant spinach, and a luscious Parmesan cheese sauce! This crowd-pleaser is not only easy to whip up, but it's also a delightful way to gather the family around the table for a satisfying meal. Get ready to savor every creamy, cheesy bite!
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 2 garlic cloves, minced
- 2 TBSP lemon juice (30 ml)
- 1-2 cups spinach (240-480 ml)optional
🥩Meat & Seafood(2)
- 1.5 lbs chicken cutlets or thighs (680 g)
- 3.5 cups chicken broth (840 ml)
🥛Dairy & Eggs(2)
- 1 cup heavy whipping cream (240 ml)
- 1 cup shredded Parmesan cheese (240 ml)
🫙Pantry Staples(1)
- 2 cups uncooked orzo (480 ml)
🧂Spices & Seasonings(2)
- Can also add paprika (I do this last)optional
- Season with salt, pepper, and Italian seasoning to taste.
👨🍳 Instructions
- 1
Preheat oven to 400 degrees.
- 2
In a 9x13 baking dish add all ingredients. Top spinach last if desired.
- 3
Cover with tin foil and bake for 45 minutes to 1 hour (1 hour for whole breasts, 45 minutes for cut).
- 4
Top with more Parmesan cheese and lemon if desired. Serve with a side of garlic bread.
💡 Pro Tips
- ✓Toast the orzo in a dry pan for 2-3 minutes before adding to the baking dish to develop nutty flavors and prevent mushy texture from extended baking.technique2-3 minutes
- ✓Use a 2:1 ratio of liquid to orzo by volume and cover tightly with foil to create steam for even cooking - orzo needs moisture to properly hydrate during the 45-60 minute bake.technique2:1 ratio
- ✓Check internal temperature of chicken reaches 165°F at the thickest part, but remove at 160°F since carryover cooking will bring it to safe temperature during the 5-minute rest.timing160°F removal, 165°F final
- ✓Add frozen spinach that's been thawed and squeezed dry to remove 75% of water content - excess moisture will make the dish watery and prevent proper browning.ingredient75% water removal
- ✓Position the baking dish on the middle rack to ensure even heat distribution at 400°F - top rack will brown too quickly while bottom rack won't cook the chicken through properly.equipment