Chicken Orzo Bake

Chicken Orzo Bake is a fuss-free dinner that makes the most of your leftover chicken or turkey, but can also be made with fresh chicken. Creamy orzo pasta pairs perfectly with tender chunks of chicken, juicy cherry tomatoes, and fresh spinach for a well-rounded, flavorful dish. Best of all, it’s a one-pan wonder. With just 10 minutes of hands-on time, you can have this cozy meal prepped and on the table in no time. It’s a simple, satisfying way to transform leftovers into something truly crave-worthy.

This recipe was born last Thanksgiving when I found myself with an abundance of leftover turkey. Don’t get me wrong – I love a good turkey sandwich, and turkey soup is always a favorite. But honestly, I don’t always have the time (or energy) to simmer a pot of soup. This time, though, I tried something different: I used the leftover turkey in this baked chicken orzo – and it was a total win. What I loved most (besides the fact that it’s a one-pan meal) was the fresh Italian flavor profile. After several days of traditional Thanksgiving fare, this dish felt like a welcome shift, comforting but completely different, and definitely not another “Thanksgiving leftover” meal.

Fast forward many months, and I’m still making this Orzo and Chicken Bake, but I usually use chicken, and I make it more often than not with fresh chicken, as I don’t usually have copious amounts of pre-cooked chicken on hand. This has become a family favorite! I hope your family enjoys it just as much.

Why I Love this Chicken Orzo Bake

• One-Pan Wonder (if you have pre-cooked chicken on hand) – Brings together protein, veggies, and pasta all in one dish, making cleanup a breeze.
• Comforting and Satisfying – Delivers all the feel-good flavors of a home-cooked meal.
• Family-Friendly – Kid-approved and adult-loved, it’s a crowd-pleaser that works for weeknights or Sunday dinners alike.
• Great for Leftovers – The flavors only get better the next day, making it perfect for next-day lunches or a quick re-heat dinner.
• Customizable – I can add in extra vegetables depending on what I have on hand or need to use up.
• Feeds a Crowd – Can feed a hungry crew by doubling the recipe and baking two 9×13 pans at the same time.
• Cozy but Fresh – Orzo gives this casserole a lighter, fresher feel compared to heavy pasta bakes, while still being ultra-comforting.
• No-Fuss Prep – Minimal chopping and simple ingredients mean it’s easy enough to pull off on a weeknight.
• Freezer-Friendly – Make it ahead and freeze it for those days when you need a warm, homemade meal without the work.

Equipment Needed

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• 9×13 casserole dish
• Cheese grater
• Measuring spoons
• Measuring cups

Ingredients for Baked Orzo Chicken

Orzo – this small pasta absorbs all the flavor in the dish and has a lighter feel than traditional pasta.

Cooked chicken – or fresh chicken breasts

Olive oil – only needed if cooking fresh chicken in a frypan.

Salt, pepper, and paprika – for seasoning

Fresh spinach leaves – part of the vegetable portion of the dish, and the green adds nice color contrast to the dish.

Cherry Tomatoes – the other part of the vegetable portion of the dish and the red adds nice contrast to the green spinach.

Shredded mozzarella – adds cheesy flavor

Shredded parmesan cheese – adds a salty cheesy flavor

Half and half (or heavy cream) – adds a creaminess to the dish

Chicken Stock – provides more chicken flavor to the whole dish

Onion and Garlic powder – adds a rich savoriness that helps build the foundation of the dish without being overpowering.

Dried chili peppers – optional if you want to add a little heat.

How to Make Chicken Orzo Bake

With Pre-cooked Chicken/Turkey

Preheat oven to 375F

Sprinkle the orzo evenly into the bottom of a 9″x13″ casserole dish. Evenly distribute the bite sized chicken chunks overtop. Next layer on the spinach. Sprinkle the mozzarella, and parmesan cheese and tomatoes.

Pour the half and half cream evenly over the casserole. Set the dish aside.

In a large measuring cup or bowl mix together the chicken stock with the salt, pepper, paprika, garlic powder, onion powder, and chili flakes if using. Pour this mixture evenly over the casserole.

You can use a spoon to give it all a little mix to get a homogenous looking mixture.

Place the casserole dish into the oven and bake for 50-55 minutes or until the orzo is done to your liking. You can start testing the orzo around the 45 minute mark.

Once it has finished baking, remove from the oven and allow it to sit for about 10 minutes to thicken up.

You can garnish the servings with more parmesan, freshly chopped parsley, and a splash of lemon if you like.

With Fresh Chicken

If using fresh chicken, cut the chicken breast into 1″ thick strips and season with the salt, pepper, and paprika.

Heat a frypan on medium/high heat. Once it is hot, add the olive oil and the chicken. Cook the chicken until the internal temperature is above 160F. Remove the frypan from the heat and allow the chicken to cool for a few minutes, and then cut the chicken into bite sized pieces. Set the pan aside.

Now you can follow the above recipe using the freshly cooked chicken in place of the pre-cooked chicken. Do not add more salt, pepper or paprika.

Tips and Tricks for Chicken Orzo Pasta Bake

1. For a richer sauce you could use heavy cream instead of half and half.
2. If you notice the spinach is drying out as the casserole bakes, you can take it out of the oven and give it a little stir to help push the spinach under the liquid then put it back in the oven to continue baking.
3. You could replace the oregano with a spice blend like an Italian spice blend – which would give a very similar flavor, or another spice blend like a Cajun or a Moroccan inspired blend – which would be quite different but still delicious.

FAQs

What if I only have heavy cream but would like to use half and half to save on the calories? You can make your own half and half by mixing together one part heavy cream with 1 part milk (usually whole milk, but you can get away with 2% etc, maybe just add a few more drops of heavy cream). So for this recipe which calls for 1 cup of half and half you can use 1/2 cup of heavy cream and 1/2 cup of milk.

Can I replace the spinach with something else? This recipe can be quite versatile and the spinach could be replaced with something like kale (remove the ribs), or even baby arugula. Or you could go with a vegetable like peas, or broccoli etc.

Can I make this Chicken Orzo Bake ahead of time? You can prep most of the components in advance, but it’s best not to combine the orzo with the liquid until just before baking. Orzo starts absorbing moisture right away, which can lead to a mushy texture if it sits too long. To prep ahead: pre-cook the chicken if necessary, mix the seasonings into the stock and refrigerate, and have your cheeses grated and ready to go. When you’re ready to bake, just combine everything and pop it in the oven.

Are rice and orzo the same thing? No – although they look similar, orzo is actually a small pasta, not a grain. It cooks like pasta and gets tender and creamy when it bakes.

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