Why I Love This Recipe

Some flavor combinations never disappoint, and balsamic, tomatoes, basil, and melty mozzarella are at the top of my list. This creamy chicken orzo bake has everything I love about a classic caprese-inspired dinner in one cozy dish. The orzo cooks right in the creamy sauce while the chicken stays juicy, and every bite is finished with sweet roasted tomatoes, fresh basil, parmesan, and a drizzle of balsamic glaze. It’s the kind of dinner that feels a little special but is easy enough for a busy weeknight.

Enjoying The Leftovers

The flavors have even more time to come together overnight, making every bite just as delicious the next day.

Storing

Store the cooled orzo bake in an airtight container in the refrigerator for up to 4 days. If possible, wait to add the fresh basil and balsamic glaze until you’re ready to serve.

Reheating

Reheat individual portions in the microwave in 30-second intervals until warmed through, or reheat larger portions in a 350°F oven, covered with foil, until hot. Add a splash of chicken stock or cream if the orzo has absorbed too much liquid. Finish with fresh basil, grated parmesan, and a drizzle of balsamic glaze before serving.

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Creamy Caprese Chicken Orzo Bake

Creamy Balsamic Caprese Chicken Orzo Bake combines tender chicken, orzo, roasted tomatoes, fresh mozzarella, and parmesan in a rich, one-pan dinner finished with fresh basil and balsamic glaze.
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Prep Time 20 minutes
Cook Time 55 minutes
Rest Time: 10 minutes
Total Time 1 hour 25 minutes
US M
Servings 8

Ingredients

For the chicken
  • 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
For the bake
  • 2 cups dry orzo
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 4 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1/2 cup freshly grated parmesan
  • 1/4 cup balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 12 oz cherry tomatoes, halved
  • 16 oz fresh mozzarella pearls
Optional toppings
  • Freshly grated parmesan
  • Fresh basil, chopped
  • Fresh cracked black pepper
  • Balsamic glaze
US – M

Instructions

  • Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
  • In a medium bowl, combine the chicken with the olive oil, balsamic vinegar, salt, black pepper, garlic powder, and Italian seasoning. Toss until the chicken is evenly coated, then let it marinate in the fridge for at least 15 minutes while you prepare the remaining ingredients.
  • In the prepared baking dish, whisk together the chicken stock, heavy cream, balsamic vinegar, and tomato paste until smooth.
  • Add the dry orzo, minced garlic, parmesan, salt, black pepper, onion powder, and Italian seasoning. Stir until everything is well combined.
  • Fold the marinated chicken into the orzo mixture, spreading it into an even layer. Scatter the cherry tomatoes and mozzarella pearls evenly over the top.
  • Cover tightly with foil and bake for 35 minutes. Remove the foil, give the orzo a gentle stir, then return the dish to the oven uncovered for another 20 minutes, or until the chicken is cooked through and the orzo is tender.
  • Let the bake rest for 10 minutes before serving so the sauce has time to thicken.
  • Finish with freshly grated parmesan, chopped basil, cracked black pepper, and a generous drizzle of balsamic glaze.

Equipment

9×13 baking dish
measuring cups
cheese grater

Nutrition Per Serving

Calories: 591kcal | Carbohydrates: 37g | Protein: 39g | Fat: 32g | Fiber: 2g