Creamy Roasted Red Pepper & Spinach Orzo Bake with Chicken

Craft a delicious and comforting meal with minimal effort. This Creamy Roasted Red Pepper & Spinach Orzo Bake with Chicken is a viral sensation for a reason, blending creamy textures with savory chicken and a vibrant roasted red pepper flavor. Perfect for a weeknight dinner or impressive enough for guests, this easy recipe will quickly become a family favorite.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15 oz) jar roasted red peppers, drained and roughly chopped
• 1 cup uncooked orzo pasta
• 3 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for garnish
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for a hint of heat)
• 4 cups fresh spinach, roughly chopped
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet (like a Dutch oven or cast iron pan) over medium-high heat. Add chicken cubes and cook until lightly browned on all sides, about 5-7 minutes. Remove chicken and set aside.
3. Add chopped onion to the same skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
4. Stir in the chopped roasted red peppers, uncooked orzo, chicken broth, heavy cream, 1/2 cup Parmesan cheese, dried oregano, and red pepper flakes (if using). Bring the mixture to a gentle simmer.
5. Return the cooked chicken to the skillet. Season generously with salt and black pepper to taste. Stir gently to combine.
6. Cover the skillet tightly with a lid or aluminum foil. Transfer to the preheated oven and bake for 15 minutes.
7. Carefully remove the skillet from the oven. Stir in the fresh spinach until it wilts into the creamy orzo mixture. If the dish appears too liquidy, uncover and bake for an additional 5-10 minutes until the orzo is tender and most of the liquid has been absorbed.
8. Let the orzo bake stand for a few minutes before serving to allow it to thicken slightly. Garnish with fresh chopped parsley and extra Parmesan cheese if desired.

Chef's Note

For an extra layer of flavor and freshness, consider roasting your own red peppers! Halve 2-3 bell peppers, remove seeds, toss with olive oil, and roast until charred. Peel, chop, and add to the dish for a vibrant, smoky sweetness that truly elevates this bake.

Make-Ahead Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth or milk to restore its creamy consistency.

Substitutions

**Chicken:** Swap with shrimp (add during the last 5 minutes of baking) or canned cannellini beans (rinsed and drained) for a delicious vegetarian option.,**Orzo:** Small pasta shapes like ditalini, acini di pepe, or risoni can be used as alternatives.,**Heavy Cream:** For a slightly lighter version, use half-and-half or evaporated milk, though the rich creaminess will be less intense.,**Parmesan:** Grana Padano or Pecorino Romano are excellent cheese substitutes.,**Spinach:** Fresh kale or Swiss chard can be used, but may require slightly longer cooking to properly wilt.