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Dump and bake Tuscan chicken orzo

Dump and Bake Tuscan Chicken Orzo

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.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian, Tuscan
Servings 4 servings
Calories 520 kcal

Equipment

  • Large baking dish (9x13 inch works great)
  • Mixing Bowl
  • Measuring cups and spoons
  • Sharp Knife
  • Wooden spoon or spatula
  • Aluminum Foil (Optional)

Ingredients
  

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

Instructions
 

Step 1: Prepare the Chicken

  • Pat the chicken dry with paper towels. This helps it brown nicely.
  • Season both sides with salt, pepper, and Italian seasoning.
  • If using chicken breasts, slice them into 1-inch pieces for even cooking.
  • Set aside while you prep the other ingredients.
  • Pro Tip: Dry chicken before seasoning so it doesn’t steam in the oven.

Step 2: Mix the Sauce and Orzo

  • In a large mixing bowl, combine the chicken broth, heavy cream, minced garlic, and Parmesan cheese.
  • Whisk everything together until the cheese is fully incorporated and there are no lumps.
  • Stir in the chopped sun-dried tomatoes.
  • 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.

Step 3: Assemble in the Baking Dish

  • Lightly grease your baking dish with olive oil or cooking spray.
  • Place the seasoned chicken pieces evenly in the dish.
  • Pour the orzo and sauce mixture over the chicken.
  • Gently press the orzo into the liquid so it’s mostly submerged.
  • 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.

Step 4: Bake the Chicken and Orzo

  • Preheat the oven to 375°F (190°C) once your dish is fully assembled.
  • Place the covered dish in the oven.
  • Bake for 30 minutes.
  • Carefully remove the foil and stir gently to mix any top orzo that may have cooked unevenly.
  • 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).

Step 5: Add Optional Greens and Serve

  • Remove the dish from the oven and let it rest for 5 minutes.
  • If using spinach or arugula, stir it in now so it wilts slightly from the heat.
  • Sprinkle extra Parmesan and fresh basil over the top, if desired.
  • 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.

Notes

Nutritional Value (Per Serving – Approximate)

  • Calories: 520–560 kcal
  • Protein: 35–40g
  • Carbohydrates: 35–40g
  • Fat: 25–30g
  • Saturated Fat: 12–15g
  • Fiber: 2–3g
  • Sugar: 4–6g
  • Sodium: Moderate
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Nutrition Disclaimer:
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Keyword dumb and bake Tuscan chicken orzo, Tuscan chicken pasta