One-Pan Orzo Chicken Bake
This creamy, cheesy orzo chicken bake is an easy, comforting dish you can throw together in minutes. Perfect for busy days or when you need to use up leftovers.
Servings 4 servings
Ingredients
- 1/2 cup uncooked orzo
- 1 cup chicken stock
- 1/2 cup heavy cream
- 1 cup cooked chicken chopped (leftover or rotisserie works well)
- 1/3 cup mozzarella cheese shredded
- 1/3 cup crumbled feta cheese
- Parmesan cheese optional for topping
- 1 cup fresh spinach chopped
- 1/2 cup red bell pepper chopped
- 1 tsp chicken bouillon powder
- Salt and pepper to taste
- Drizzle of lemon-infused olive oil or regular olive oil with a squeeze of lemon
Instructions
- Preheat your oven to 375°F.
- In a medium baking dish, combine the uncooked orzo, chicken stock, and heavy cream. Stir to mix.
- Add the chopped cooked chicken, shredded mozzarella cheese, crumbled feta cheese, chopped spinach, and chopped red bell pepper. Season with chicken bouillon powder, salt and pepper to your taste. Stir everything together until well mixed.
- Drizzle a little lemon-infused olive oil over the top. If you don’t have lemon-infused oil, use regular olive oil and add a small squeeze of fresh lemon juice for brightness.
- Place the baking dish in the oven and bake, uncovered, for 40 minutes.
- Once the orzo is tender and the top is bubbling, turn on the broiler and let it cook for about 2 minutes to get the top golden brown. Keep an eye on it to avoid burning.
- Remove the dish from the oven and let it sit for 10 minutes. This helps everything set and makes it easier to serve.
- Give the mixture a quick stir before serving to distribute the creamy sauce and melted cheese.