Why cook the chicken on the stovetop first?

I don't like adding raw chicken into the oven for baking with pasta dishes, because as it cooks it leaves white specks in the dish. It's normal juice from the muscle fibers, but I don't care for it. Cooking the outside of the chicken for a few minutes on the stovetop prevents this, and still keeps it juicy inside.

Orzo is simply a small version of pasta in a tiny oval like shape. It holds onto the sauce really well in this recipe, and expands a bit when cooking.

Store the leftovers in a sealed container in the fridge for up to 3 days. To reheat, add back into the dutch oven over medium low heat and add in a splash of chicken stock and heavy cream. This will make it nice and creamy again. Cover and heat until hot.

Creamy Chicken Orzo Bake (One Pot Recipe)

Name: Chicken Orzo Bake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 2 large chicken breasts, trimmed (about 1 lb total); 1 teaspoon salt; 1/8 teaspoon black pepper; 1/2 cup yellow onion, diced small; 2 cloves garlic, peeled and minced; 1/2 teaspoon dried oregano; 1/8 cup sundried tomatoes, roughly chopped; 1 cup dry orzo pasta, uncooked; 2 and 1/4 cup chicken stock (plus 1/4 cup if needed); 1/2 cup heavy cream; 1 large handful of baby spinach (about 2-3 ounces); 1 cup parmesan cheese, shredded fine from block; Optional: 2 teaspoons fresh parsley, minced for garnish

Description

This Creamy Chicken Orzo Bake is the perfect weeknight dinner and cooks all in one pot. It's filled with flavor from the sun-dried tomatoes, spinach, parmesan cheese, all in a rich, creamy sauce. Ready in 45 minutes!

Ingredients

Scale

1 tablespoon olive oil
2 large chicken breasts, trimmed (about 1 lb total)
1 teaspoon salt
1/8 teaspoon black pepper
1/2 cup yellow onion, diced small
2 cloves garlic, peeled and minced
1/2 teaspoon dried oregano
1/8 cup sundried tomatoes, roughly chopped
1 cup dry orzo pasta, uncooked
2 and 1/4 cup chicken stock (plus 1/4 cup if needed)
1/2 cup heavy cream
1 large handful of baby spinach (about 2-3 ounces)
1 cup parmesan cheese, shredded fine from block
Optional: 2 teaspoons fresh parsley, minced for garnish

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Instructions

Prepare the chicken cutlets by slicing each chicken breast in half through the width, to create 2 skinnier chicken breasts, 4 total. Pat them dry and season well with salt and pepper on both sides.
Preheat the oven to 350 degrees. In a large dutch oven (5-6 qt if possible), over medium heat on the stovetop, pour in the olive oil and allow to heat up. Cook the chicken breasts for 2 minutes on each side, then transfer to a plate. Note: They will not be cooked internally and will finish cooking in the oven.
Reduce the heat in the dutch oven to medium low. Toss in the onions and cook for 2-3 minutes, until softened but not browned, stirring with a wooden spoon frequently. Scrape up the browned bits from the chicken to add in flavor.
Stir in garlic, oregano, sun-dried tomatoes and cook for 60 seconds. Add in orzo and cook for another 60 seconds.
Stir in the chicken stock and heavy cream, then add in the baby spinach. Cover and cook for 2 minutes to wilt the spinach just a bit.
Nestle the chicken into the pot and cover the dutch oven. Carefully move from the stovetop into the oven (you may have to lower baking racks) and bake at 350 degrees for 15 minutes.
Uncover dutch oven and stir in parmesan cheese. It should melt immediately. Note: If the orzo looks at all dry, stir in an extra 1/4 cup of chicken stock before the cheese. Return to the oven covered for 5 minutes. The chicken should have an internal temperature of well over 165 degrees at this point.
Allow the dish to cool for 5 minutes before serving. Top with fresh parsley and additional parmesan cheese, if desired. Serve and enjoy!

Equipment

Cutting Board

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dutch oven

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Flexible Cutting Mats

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wusthof knife

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Notes

Shred the parmesan from a block or it won't melt correctly.
Don't cook the chicken for longer than 2 minutes on each side. It won't be cooked through internally, but will finish cooking in the oven. If you cook it all the way, then bake it, the chicken will dry out.
If the orzo looks dry when pulling from the oven, stir in about 1/4 cup more of chicken stock, then add in the parmesan cheese and bake for another 5 minutes.
Wear oven mitts when handling the dutch oven after baking and remember the lid is hot.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: dinner
Method: bake
Cuisine: Italian