Tuscan Chicken Orzo Bake is a creamy, cheesy one-pan casserole combining orzo pasta, tender chicken, spinach, and cherry tomatoes that bakes until golden. Everything cooks together in one dish with no stovetop simmering required.
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Preheat oven to 400°F (200°C). Grease a 9x13 inch casserole dish.
Add the uncooked orzo to the prepared baking dish.
Pour in the chicken stock and heavy cream.
Add the minced garlic, Italian seasoning, salt, and pepper.
Whisk everything together until evenly combined.
Stir in half of the shredded Parmesan and half of the shredded mozzarella cheese.
Add the fresh spinach, whole cherry tomatoes, and squeeze in the lemon juice.
Add the cubed cooked chicken and stir gently to combine, making sure everything is in an even layer.
Top the casserole with the remaining Parmesan and mozzarella cheese.
Bake for 25-30 minutes, or until the orzo is tender and the cheese is melted and golden.
Let cool for a few minutes before serving.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat covered at 325°F until warmed through, about 15–20 minutes.
9x13-inch casserole dish (ceramic or glass recommended)
Yes. Assemble the casserole up to 24 hours ahead, cover, and refrigerate. Add 10–15 minutes to bake time if baking cold.
Yes, but thaw and squeeze out excess moisture first to prevent a watery casserole.
No. The orzo cooks directly in the casserole dish as it absorbs the chicken stock during baking.
Substitute with half-and-half or use 3/4 cup milk mixed with 2 tbsp butter for a lighter version.
The orzo should be tender, the liquid mostly absorbed, and the cheese melted and lightly browned on top, typically 25–30 minutes at 375°F.
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