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Spinach Dip Chicken Orzo Bake
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Spinach Dip Chicken Orzo Bake

This easy spinach dip chicken orzo bake checks all of the boxes. Oven baked chicken on a bed of creamy spinach dip pasta with a quick squeeze of lemon, is irresistible.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner, Pasta, Weeknight Dinner
Cuisine: American
Keyword: one-pan recipe, chicken, spinach dip
Servings: 6
Calories: 404kcal

Ingredients

  • 1 TBSP Butter
  • 1 lb Chicken Breasts - cut thinly or cutlets
  • 4 Garlic Cloves - peeled and smashed
  • 1 Shallot - thinly sliced
  • ¼ tsp Salt
  • 10 oz Frozen Chopped Spinach - thawed
  • 1 cup Orzo Pasta - uncooked
  • 2 oz Cream Cheese
  • 2 TBSP Dijon Mustard
  • 2 cup Chicken Stock
  • ½ cup Heavy Cream
  • 1 cup Shredded Mozzarella
  • ½ Lemon

Instructions

  • Preheat the over to 425F.
  • In an oven safe pan, over medium heat, add the butter and chicken. Add the garlic, shallot and salt. Brown both sides of the chicken, about 3 minutes on each side.
    If you are using a stainless steal pan, if the chicken sticks to the bottom of the pan, let it brown without trying to lift it up, once the chicken is brown it will easily release from the bottom of the pan.
    1 TBSP Butter, 1 lb Chicken Breasts - cut thinly, 4 Garlic Cloves - peeled and smashed, 1 Shallot - thinly sliced, ¼ tsp Salt
  • Once the chicken is browned, turn down the temperature to low. Remove the chicken from the pan and set aside. In the pan, add the thawed spinach, orzo, cream cheese, dijon mustard and chicken stock. Stir to combine.
    Note: the chicken should not be fully cooked, it will go into the oven to be baked through to 165F degrees.
    10 oz Frozen Chopped Spinach - thawed, 1 cup Orzo Pasta - uncooked, 2 oz Cream Cheese, 2 TBSP Dijon Mustard, 2 cup Chicken Stock
    Adding in all of the spinach dip orzo ingredients
  • Add the browned chicken back into the spinach dip orzo mixture. Cover tightly with foil and bake at 425F for 25 minutes.
  • After 25 minutes, remove the chicken, fluff the cooked orzo pasta, add in the mozzarella and heavy cream. Add the chicken back in. Cover again with foil and bake at 425F for another 10 minutes until bubbly.
    ½ cup Heavy Cream, 1 cup Shredded Mozzarella
    Adding in the cheese.
  • Remove from the oven, gently squeeze fresh lemon juice and serve.
    ½ Lemon
    Fresh out of the oven, add a lemon squeeze

Nutrition

Calories: 404kcal | Carbohydrates: 27g | Protein: 29g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 558mg | Potassium: 659mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6172IU | Vitamin C: 5mg | Calcium: 198mg | Iron: 2mg