Creamy Lemon Chicken Orzo Pasta Bake—a gluten-free, veggie-packed, one-pan wonder perfect for healthy weeknight dinners. Easy, zesty, and irresistibly creamy!
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Dinner
Cuisine: American, Italian
Servings: 4Servings
Calories: 387kcal
Author: Emmy Clinton
Ingredients
2CupsRotisserie Chickenchopped
1CupOrzoI use the Banza brand
2 ½CupsChicken Broth
1Cup Cherry Tomatoes
1Sweet Yellow Onionchopped
1Cup Eggplantcubed
½CupFresh Basilchopped
½CupSun-dried Tomatoes
1 CupSpinach
1Shallotminced
1CupGreek Yogurt
½CupFeta Cheese
1TablespoonGarlic Powder
1TableItalian Seasoning
2TeaspoonsSalt
Instructions
Preheat the oven to 375°F (190°C). In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Add chopped onion, eggplant, and shallot. Cook for about 5 minutes, until softened. Stir in cherry tomatoes and cook a few more minutes until vegetables are coated and tender.
In a bowl, whisk together chicken broth, garlic powder, Italian seasoning, and salt.
To the skillet, add uncooked orzo, rotisserie chicken, sun-dried tomatoes, spinach, and chopped basil. Pour the broth mixture over and stir well to combine.
Cover and bake for 20 minutes. Remove from oven, uncover, and stir in Greek yogurt until creamy and evenly mixed. Smooth the top.
Sprinkle with remaining feta. Return to oven uncovered and bake for 10 more minutes. For a golden top, broil for 1–2 minutes at the end if desired. Let rest for 5 minutes before serving. Garnish with fresh basil or extra feta, and enjoy.