One Pan Spinach and Chicken Orzo Bake

A cozy, creamy, and filling one pan dinner featuring tender chicken, orzo pasta, and fresh spinach, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 550

Main Ingredients

1 lb Chicken thighs or breasts Thighs stay juicy but breasts can be used.
1.5 cups Orzo pasta Cooking time may vary if using a different type of pasta.
4 cups Fresh spinach Frozen works too, but should be squeezed to remove excess water.
1 medium Onion Sauté until soft.
2 cloves Garlic Add towards the end of sautéing onions.
3 cups Chicken broth Main cooking liquid.
1 cup Cream or half and half For creamy texture.
1 cup Parmesan cheese Add at the end for flavor.
1 medium Lemon Squeeze at the end for brightness.
to taste Salt For seasoning.
to taste Pepper For seasoning.
1 tsp Paprika For extra flavor.
to taste Italian seasoning If desired.

Preparation

Preheat your oven to 375°F (190°C).
Season the chicken with salt, pepper, and paprika. Sear in a bit of oil until golden brown, then transfer to a plate.
In the same pan, sauté the onion until soft. Add garlic for about 30 seconds.
Stir in the orzo and let it toast for a minute.
Pour in chicken broth and scrape the bottom of the pan gently.
Add the chicken back in, bring to a light simmer, cover, and bake for 15 to 20 minutes, checking at 15 minutes.
Remove from oven and stir in spinach, cream, and parmesan. Let sit until spinach wilts and sauce thickens.
Taste and adjust seasoning, adding a pinch of salt and a squeeze of lemon if desired.

Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months. Reheat with a splash of broth or cream.