Description
A one-pan Tuscan Chicken Orzo Bake that combines tender chicken, creamy Greek yogurt, spinach, and tomatoes for a quick and delicious meal.
Ingredients
- 1 pound chicken breast, diced and trimmed of fat
- 1 cup orzo pasta (uncooked)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, packed
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup Greek yogurt (full-fat or 2% recommended)
- 2 cups chicken broth (low-sodium recommended)
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 375°F (190°C) and grease a large oven-safe baking dish (9×13 inches).
- In the prepared dish, add chicken, orzo, cherry tomatoes, spinach, sun-dried tomatoes, garlic powder, salt, and pepper. Stir to combine.
- Pour chicken broth over the mixture, pressing gently to submerge the orzo.
- Drizzle olive oil over the top.
- Cover the dish tightly with foil and bake for 25 minutes.
- Remove the foil and stir in Greek yogurt until creamy.
- Return the dish to the oven, uncovered, and bake for another 10–15 minutes, or until chicken is cooked through and orzo is tender.
- Let the casserole rest for 5–7 minutes before serving.
Notes
For a dairy-free version, substitute Greek yogurt with coconut cream. You can also add cheese during the final bake for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean