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Chicken and Orzo

Creamy Baked Chicken and Orzo

This one-pan creamy baked chicken and orzo comes together with almost no effort. Simply dump the ingredients into a baking dish, cover, and bake. The orzo cooks in chicken broth for maximum flavor, while cream cheese melts into a rich, velvety sauce. Perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts, cut into 1½-inch cubes
  • 1.5 tbsp olive oil
  • 1.5 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt
  • 1 cup uncooked orzo
  • 2.25 cups chicken broth (low sodium preferred)
  • 3-4 cloves garlic, minced
  • 12 oz cherry tomatoes
  • 6-8 oz cream cheese, cubed
  • 2 handfuls baby spinach
  • 1/4 cup freshly grated parmesan cheese
  • 1-2 tbsp heavy cream (optional, for extra creaminess)

Equipment

  • 9x13-inch baking dish
  • Aluminum foil
  • wooden spoon or spatula

Method
 

  1. Preheat oven to 400°F. Add chicken cubes to a 9×13-inch baking dish, drizzle with olive oil, and sprinkle with Italian seasoning, onion powder, salt, and pepper. Toss to coat.
  2. Add orzo, garlic, chicken broth, and cherry tomatoes to the pan. Stir well, ensuring the orzo is submerged.
  3. Scatter the cubed cream cheese evenly across the top. Do not stir.
  4. Cover tightly with foil and bake for 40–45 minutes, without lifting the foil. The chicken should reach 165°F and the orzo should be tender.
  5. Remove foil. The dish will look soupy—this is expected. Stir to incorporate the melted cream cheese and gently press the tomatoes to burst them.
  6. Stir in parmesan and baby spinach. Allow residual heat to wilt the spinach. Add heavy cream if desired.
  7. Let rest 5 minutes to thicken before serving. Garnish with basil or extra parmesan.

Notes

The dish will look slightly soupy when it first comes out of the oven—this is normal. The sauce thickens beautifully as it rests for 5–10 minutes. Do not uncover early or the orzo may undercook.

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