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Chicken Orzo Bake with Roasted Garlic and Spinach, fall casserole recipes comfort
Front Porch Recipe

Chicken Orzo Bake with Roasted Garlic and Spinach

Tender chicken, orzo, roasted garlic, and spinach bake in a creamy, savory sauce under a light cheese topping for an easy one-pan dinner.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 head garlic
  • 1 tsp olive oil for the garlic
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 1/2 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 1 tsp kosher salt divided, plus more to taste
  • 1/2 tsp black pepper
  • 1 medium yellow onion diced
  • 8 oz cremini mushrooms sliced (optional but recommended)
  • 1 tsp dried Italian seasoning
  • 1 1/2 cups dry orzo pasta
  • 3 cups chicken broth low-sodium
  • 1 cup whole milk or half-and-half
  • 1 tbsp Dijon mustard
  • 5 oz fresh baby spinach
  • 1 cup shredded mozzarella or Italian blend
  • 1/3 cup grated Parmesan
  • 2 tbsp fresh parsley chopped, for serving

Equipment

  • sheet pan for garlic
  • large skillet or Dutch oven
  • 9x13-inch baking dish

Method
 

  1. Heat the oven to 400°F. Slice the top off the garlic head, drizzle with 1 teaspoon olive oil, wrap in foil, and roast 35 to 40 minutes until soft. Squeeze the cloves into a small bowl and mash into a paste. Lower oven to 375°F when the garlic is done.
  2. Meanwhile, heat butter and 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Season chicken with 1/2 teaspoon salt and the pepper. Brown 4 to 5 minutes until mostly cooked. Transfer to a plate.
  3. Add onion and mushrooms to the skillet. Cook 5 minutes until softened. Stir in Italian seasoning and dry orzo for 1 minute to toast lightly.
  4. Pour in broth, milk, Dijon, remaining 1/2 teaspoon salt, and the roasted garlic paste. Stir, scraping the bottom. Bring to a simmer. Return the chicken and any juices. Fold in spinach until it begins to wilt.
  5. Sprinkle mozzarella and Parmesan over the top. Transfer the skillet to the oven (or pour into a greased 9x13-inch dish first). Bake 20 to 25 minutes until the orzo is tender and the top is golden.
  6. Rest 5 to 10 minutes so the sauce thickens. Finish with parsley and serve.

Notes

Roast a whole head of garlic while you prep the rest, the sweet, mellow cloves melt into the sauce. Use dry orzo, not cooked, so it absorbs the broth.