Dump and Bake Tuscan Chicken Orzo

Cooking dinner doesn’t have to be complicated to be delicious. This dump and bake Tuscan chicken orzo is proof that you can have a hearty, comforting meal on the table with minimal effort. It’s the perfect blend of tender chicken, tender orzo, and a creamy, flavorful sauce that makes every bite a little indulgent without feeling heavy.

I love how this baked chicken and orzo recipe simplifies weeknight dinners. Instead of juggling multiple pots and pans, you literally combine all the ingredients in one baking dish, pop it in the oven, and let it work its magic. The creamy chicken orzo develops a rich flavor as it cooks, with the cheese and sun-dried tomatoes adding a pop of savory depth that feels extra special.

What makes this easy Tuscan chicken orzo stand out is its versatility. You can customize it with your favorite vegetables, swap in different types of cheese, or even add a handful of spinach for some extra greens. Yet even in its simplest form, it’s satisfying, comforting, and packed with flavor — perfect for busy nights when you want something homemade without the hassle.

Beyond the flavors, there’s a kind of cozy charm in a one-pan meal. The aroma that fills your kitchen as it bakes is impossible to resist, and the cleanup afterward is a breeze. Whether you’re feeding a family or just cooking for yourself, this Tuscan-inspired dinner hits all the right notes: creamy, comforting, and effortlessly delicious.

Why You’ll Love It

• One-pan wonder – You literally dump everything into a single baking dish, pop it in the oven, and walk away. No messy pots or endless stirring required.
• Creamy, comforting flavor – The orzo cooks right in the sauce, soaking up every bit of cheesy, garlicky goodness for that rich, creamy chicken orzo taste.
• Perfect weeknight solution – Ready in under an hour, this easy Tuscan chicken orzo makes dinner stress-free, even on your busiest nights.
• Customizable to your taste – Add spinach, sun-dried tomatoes, or your favorite herbs to make it your own. It’s flexible without losing any of its flavor.
• Crowd-pleaser every time – Whether it’s a family dinner or a casual meal with friends, the flavors are universally loved, and it’s hearty enough to leave everyone satisfied.

Ingredient List

For the Chicken and Orzo

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts
• 1 cup orzo pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2 tbsp olive oil

For Serving (Optional)

• Fresh spinach or arugula
• Extra Parmesan for topping
• Fresh basil, chopped

Ingredient Notes

• Chicken: I always use thighs for extra juiciness, but breasts work fine too—just don’t overbake them!
• Orzo: Make sure not to overfill the dish; it needs room to absorb all the creamy sauce.
• Sun-dried tomatoes: Don’t skip these! They add a sweet, tangy pop that really elevates the flavor.
• Parmesan cheese: Freshly grated is the way to go—it melts beautifully and adds a nutty depth you just can’t get from pre-grated.
• Cream: Heavy cream is key for that dreamy creamy chicken orzo texture; it keeps the dish indulgent but balanced.

Instructions

Step 1: Prepare the Chicken

1. Pat the chicken dry with paper towels. This helps it brown nicely.
2. Season both sides with salt, pepper, and Italian seasoning.
3. If using chicken breasts, slice them into 1-inch pieces for even cooking.
4. Set aside while you prep the other ingredients.

Pro Tip: Dry chicken before seasoning so it doesn’t steam in the oven.

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Step 2: Mix the Sauce and Orzo

1. In a large mixing bowl, combine the chicken broth, heavy cream, minced garlic, and Parmesan cheese.
2. Whisk everything together until the cheese is fully incorporated and there are no lumps.
3. Stir in the chopped sun-dried tomatoes.
4. Add the dry orzo and mix until evenly coated.

Pro Tip: Whisk continuously to prevent lumps and ensure the orzo will cook evenly in the sauce.

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Step 3: Assemble in the Baking Dish

1. Lightly grease your baking dish with olive oil or cooking spray.
2. Place the seasoned chicken pieces evenly in the dish.
3. Pour the orzo and sauce mixture over the chicken.
4. Gently press the orzo into the liquid so it’s mostly submerged.
5. Cover the dish tightly with aluminum foil.

Pro Tip: Make sure the foil is sealed well around the edges to trap steam—this helps the orzo cook perfectly.

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Step 4: Bake the Chicken and Orzo

1. Preheat the oven to 375°F (190°C) once your dish is fully assembled.
2. Place the covered dish in the oven.
3. Bake for 30 minutes.
4. Carefully remove the foil and stir gently to mix any top orzo that may have cooked unevenly.
5. Return to the oven, uncovered, and bake for an additional 10–15 minutes, until the chicken is fully cooked and the orzo is tender.

Pro Tip: Check the chicken with a meat thermometer. It should reach 165°F (74°C).

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Step 5: Add Optional Greens and Serve

1. Remove the dish from the oven and let it rest for 5 minutes.
2. If using spinach or arugula, stir it in now so it wilts slightly from the heat.
3. Sprinkle extra Parmesan and fresh basil over the top, if desired.
4. Serve warm, straight from the baking dish.

Pro Tip: Letting it rest for a few minutes helps the sauce thicken slightly, giving that creamy, comforting texture.

Tips and Tricks for Success

• Use fresh Parmesan – It melts better and gives the creamy chicken orzo a richer flavor than pre-grated.
• Don’t overfill the dish – Orzo expands as it cooks; leaving enough liquid and space prevents it from drying out.
• Cover tightly with foil – This traps steam, ensuring the orzo cooks evenly and the chicken stays juicy.
• Check chicken temperature – Use a meat thermometer to make sure it reaches 165°F (74°C) for safety and perfect doneness.
• Let it rest – Allow 5 minutes after baking for the sauce to thicken and flavors to meld.

Ingredient Substitutions and Variations

• Chicken: Swap thighs for breasts if you prefer leaner meat; adjust baking time slightly.
• Cream: Use half-and-half or whole milk for a lighter version, though the sauce won’t be as rich.
• Sun-dried tomatoes: Substitute roasted red peppers for a milder, sweeter flavor.
• Greens: Spinach, arugula, or kale all work; stir in at the end so they stay vibrant.
• Cheese: Swap Parmesan for Pecorino Romano for a slightly sharper taste, or add mozzarella for extra creaminess.
• Seasoning: Add a pinch of red pepper flakes for a subtle heat if you like a little kick.

Serving Suggestions

• I love serving this creamy chicken orzo with a side of garlic bread and a crisp green salad—it balances the richness perfectly!
• Spoon it over a bed of lightly sautéed spinach or kale for a veggie-packed dinner.
• Pair it with roasted cherry tomatoes and a drizzle of balsamic glaze for a tangy contrast.
• Serve alongside a simple cucumber and tomato salad for a refreshing, light side.
• Top with extra Parmesan and freshly chopped basil for a restaurant-style presentation right at home.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Freeze: Freeze in portions for up to 2 months; thaw in the fridge overnight before reheating.
• Reheat on the stovetop: Warm gently over low heat, stirring occasionally and adding a splash of chicken broth or cream to restore creaminess.
• Reheat in the microwave: Cover loosely and heat in 1–2 minute intervals, stirring in between to heat evenly.
• Do not overheat: Overcooking can dry out the chicken and make the orzo mushy, so warm just until heated through.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well, just slice them into smaller pieces so they cook evenly. Keep an eye on them—they can dry out faster than thighs.

Can I make this recipe ahead of time?

Absolutely! You can assemble the dish a few hours ahead, cover, and refrigerate. Bake it straight from the fridge, just add a few extra minutes to the cooking time.

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like ditalini or acini di pepe work. Just keep in mind the cooking time may vary slightly.

Can I add vegetables to this dish?

Definitely! Spinach, kale, or even roasted bell peppers are great additions. Stir in leafy greens at the end so they don’t overcook.

How can I make it lighter?

You can swap heavy cream for half-and-half or whole milk, and use chicken breasts instead of thighs. The dish will still be flavorful but a little lighter.

Can I freeze leftovers?

Yes! Store in an airtight container for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove or in the microwave.

Did you try this dump and bake Tuscan chicken orzo? Let me know in the comments how it turned out—I’d love to hear your variations and tips!