Creamy Chicken Orzo Bake
This one pot baked orzo with chicken is an easy meal with the creamiest sauce. Everything cooks together for a fast dinner everyone will love!
Servings: 8 servings
Ingredients
- 2½ cups chicken stock or broth
- 1½ cups orzo pasta
- 1½ - 2 pounds chicken breasts diced, about 3 to 4 breasts
- ½ cup jarred sun-dried tomatoes julienne cut or chopped
- 1 tablespoon lemon juice
- 1 tablespoon garlic minced
- 1 tablespoon italian seasoning
- 1½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 8 ounces cream cheese I use 1/3 fat cream cheese but any will work
- 2 handfuls baby spinach
Instructions
- Preheat oven to 425°F. Spray the sides and bottom of a 9×13 baking dish with cooking spray. (I use an avocado oil spray.)
- Add the chicken stock or broth, chicken pieces, orzo, sun-dried tomatoes, lemon juice, minced garlic, italian seasoning, salt, onion powder, and black pepper to the prepared baking dish. Stir. Place the block of cream cheese in the center.
- Cover with foil and bake for 25 minutes.
- Remove from the oven. Uncover and stir to break up the cream cheese. Then stir in the spinach. Bake, uncovered, for an additional 15 minutes, or until the orzo and chicken are completely cooked through. The sauce will continue to thicken as it sits. Stir again before serving.
Nutrition
Calories: 309kcal | Carbohydrates: 31g | Protein: 27g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 759mg | Potassium: 821mg | Fiber: 2g | Sugar: 6g | Vitamin A: 959IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 2mg