This One Pot Orzo Tuscan Chicken Bake is a dump and bake recipe that makes for an easy meal! This One Pot Orzo Tuscan Chicken Bake is incredibly delicious and makes for an easy clean up! Give it a try..and you’ll be hooked!

Makes 6 servings

One Pot meals are my favorite-let’s be honest-nobody loves to wash a sink full of dishes at the end of a meal. This is one of those meals that can be thrown together last minute and in need of a warm comforting meal.

If you’re a fan of my Lighter Creamy Tuscan Chicken Bake then you will LOVE this One Pot Orzo Tuscan Chicken Bake! I added orzo to rotisserie chicken which bulks up the meal and makes for the ultimate comfort food!

What ingredients do I need to make this One Pot Orzo Tuscan Chicken Bake?

• Cooked chicken rotisserie or diced chicken-this is great for leftover chicken or I like to use the white meat from a rotisserie chicken.
• Uncooked orzo-you could also use a different kind of pasta, if desired.
• Garlic-minced.
• Dried Italian seasoning 
• Low-sodium chicken broth
• Fat free half and half or whole milk
• Sun-dried chopped tomatoes without oil– you could use sliced cherry tomatoes if you’d prefer.
• Salt and ground black pepper-to taste
• Fresh baby spinach-torn up.
• Parmesan cheese– you could use shredded or grated.

How do I make this One Pot Orzo Tuscan Chicken Bake?

Preheat oven to 375 degrees. 

Spray a 9×13 baking dish with non-stick spray.

Add orzo and chicken broth to the prepared baking dish. Stir to combine.

A cooked chicken, half and half or milk, Italian seasonings, garlic, tomatoes, spinach, and Parmesan cheese. Add paprika, salt, and pepper.

Stir until well combined.

Bake for 40 minutes or until the orzo is tender.

Remove from oven and let it to sit for about 5 minutes. 

Serve warm.

We love to add a side salad and a garlic knot for a complete meal.

Store leftovers in an airtight container in the fridge for up to a week or freeze for up to two months.

Ingredients:

• 2 cups cooked chicken rotisserie or diced chicken 
• 1 cup uncooked orzo
• 5 cloves garlic, minced or 1/4 tsp minced garlic
• ¼ tsp paprika
• 1 tsp dried Italian seasoning 
• 2 ½ cups low-sodium chicken broth
• 1 cup fat free half and half or whole milk
• ⅓ cup sun-dried chopped tomatoes without oil or 1 pint cherry tomatoes, sliced in half
• ½ tsp salt and ground black pepper, to taste
• 2 cups fresh baby spinach, chopped or torn.
• ½ cup Parmesan cheese, grated.

Directions:

1. Preheat oven to 375 degrees. 
2. Spray a 9×13 baking dish with non-stick spray.
3. Add orzo, chicken broth to the prepared baking dish. Stir to combine.
4. Add cooked chicken, half and half or milk, Italian seasonings, garlic, tomatoes, spinach, and Parmesan cheese. Add paprika, salt, and pepper. Stir until well combined.
5. Bake for 40 minutes or until the orzo is tender.
6. Remove from oven and let it to sit for about 5 minutes. 
7. Serve warm. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to two months.

To reheat: Remove from the fridge. Add 1/4 cup of chicken broth (this will keep it from drying out) as it reheats. Cover with foil and reheat at 325 degrees in the oven until it’s warmed through, for about 20-25 minutes.

Makes 6 (3/4 cup) servings 

5 WW points per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

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