Description
A warm, hearty dish that combines creamy cheeses, tender chicken, and fresh veggies for a comforting meal.
Ingredients
Scale
- 16 oz. dry orzo
- 2 cups cooked chicken (rotisserie or sautéed diced chicken)
- 3 cups chicken stock (unsalted)
- 1 cup heavy cream
- 5 garlic cloves, minced
- 2/3 cup parmesan (grated or shredded)
- 1.5 cups mozzarella (shredded)
- 3 cups loosely packed baby spinach leaves (roughly chopped)
- 1 pint cherry tomatoes (leave whole or slice in half)
- 1/2 lemon (juice of)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (or more to taste)
- 1 teaspoon freshly cracked pepper
- Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large, oven-safe skillet, sauté the minced garlic in olive oil over medium heat until fragrant, about 1-2 minutes.
- Stir in the cooked chicken and cook until heated through, around 3-5 minutes.
- Add the orzo, chicken stock, heavy cream, and Italian seasoning. Mix well.
- Fold in the spinach and cherry tomatoes, stirring until combined.
- Sprinkle the parmesan and mozzarella on top.
- Season with salt and freshly cracked pepper to suit your taste.
- Cover the skillet with a lid or aluminum foil and bake for 25 minutes.
- Remove the cover and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Allow the bake to rest for about 5 minutes before serving, then enjoy!
Notes
For a gluten-free option, substitute with quinoa or rice. Fresh garlic and herbs enhance flavor. Use high-quality chicken stock for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Mexican Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg