Tuscan Chicken Bake with Orzo Pasta

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Looking for a hearty, flavor-packed dinner with minimal effort? This Tuscan Chicken Bake with Orzo Pasta is your new go-to. With juicy marinated chicken, creamy orzo, sun-dried tomatoes, baby spinach, and bold Parmesan garlic seasoning, it delivers all the comforting flavors of Tuscan cuisine — no stovetop required. Just mix, layer, and let the oven do the work. It’s perfect for busy weeknights, meal prep, or when you want something cozy without the cleanup.

 

 **Ingredients:

1 lb orzo pasta (uncooked)

2 cups baby spinach

3.5 oz sun-dried tomatoes, chopped if whole

1 shallot, diced

3 cloves garlic, minced

2 cups chicken stock

1 cup heavy cream

2 lbs chicken breasts, scored (cut shallow slits across the top)

¼ cup Kraft Italian dressing

1 packet McCormick Parmesan Garlic seasoning

** Preheat Oven

Preheat your oven to 400°F (200°C).

** Dump Ingredients into Baking Dish

In a large 9x13” baking dish, add:

    • 1 lb uncooked orzo
    • 2 cups baby spinach
    • 3.5 oz sun-dried tomatoes
    • 1 diced shallot
    • 3 cloves minced garlic
    • 2 cups chicken stock
    • 1 cup heavy cream
    • ½ packet of Parmesan Garlic seasoning

Stir everything together evenly.

**Add Chicken

Place the scored chicken breasts directly on top of the orzo mixture.

Drizzle with Kraft Italian dressing and sprinkle the remaining seasoning packet over the chicken.

** Cover & Bake

Cover tightly with foil and bake for 40 minutes.

**Uncover & Finish Baking

Remove foil, stir orzo gently around chicken, and bake uncovered for 10–15 more minutes, until:

    • Chicken is cooked through (165°F internal temp)
    • Orzo is tender and creamy
    • If it looks dry, add a splash of hot water, broth, or cream and stir in

**Serve

Let rest for 5 minutes before serving.

Optionally top with grated Parmesan, fresh basil, or cracked black pepper.

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