Dump-and-Bake Creamy Tuscan Chicken Orzo
A creamy tuscan chicken orzo bake with sun dried tomatoes, spinach, cottage cheese, and parmesan. No boiling, one baking dish, and a freezer starter bag option for effortless dinners.
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SERVINGS: 6 servings
Ingredients
- 2 lbs boneless skinless chicken thighs
- 3 cups chicken broth separated
- 1/2 cup chopped sun-dried tomatoes
- 1 1/2 cups dry orzo
- 5 garlic cloves minced
- 1 tbsp Italian seasoning
- 1 tsp paprika
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 1/2 cup milk or cream
- 2 cups spinach
- 1 cup cottage cheese
- 1/2 cup grated parmesan
Instructions
Enable step-by-step mode- If freezing, add chicken, sun-dried tomatoes, garlic, 1 cup broth, Italian seasoning, paprika, red pepper flakes, salt, and pepper to a freezer bag. Keep orzo, 2 cups of broth, dairy, and spinach separate for baking day. Freeze flat for up to 3 months and thaw overnight in the fridge before baking.
- To bake, preheat the oven to 375°F. Add the chicken freezer marinade, dry orzo, remaining broth, milk, cottage cheese, parmesan, and spinach to a greased 9x13-inch baking dish.
- Cover tightly with foil.
- Bake 35 to 40 minutes, stirring once halfway through, until orzo is tender and chicken is cooked through.
- Let sit 5 to 10 minutes to thicken before serving.