Description
For the Orzo Bake:
1 cup orzo pasta
2 cups fresh spinach, chopped
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese
1/4 cup breadcrumbs
2 tbsp butter
1 garlic clove, minced
Salt and black pepper to taste
For the Crispy Chicken Tenders:
4 boneless, skinless chicken tenders
1/2 cup flour
1/2 tsp garlic powder
1/4 tsp paprika
Salt and black pepper to taste
1 large egg, beaten
1/2 cup breadcrumbs
2 tbsp olive oil for frying
Directions:
Preheat oven to 375°F (190°C).
Cook the orzo according to package instructions, drain and set aside.
In a skillet, melt butter over medium heat and sauté minced garlic for 1 minute. Add spinach and cook until wilted.
Stir in heavy cream, Parmesan cheese, and mozzarella. Season with salt and black pepper. Mix in cooked orzo, then transfer the mixture to a baking dish.
In a small bowl, combine breadcrumbs with a pinch of salt and black pepper. Sprinkle evenly over the orzo mixture.
Bake the orzo for 20 minutes, until bubbly and golden on top.
Meanwhile, prepare the chicken tenders: Mix flour, garlic powder, paprika, salt, and black pepper in a shallow dish. Dredge each chicken tender in the flour
mixture, dip in beaten egg, then coat with breadcrumbs.
Heat olive oil in a large skillet over medium-high heat. Fry the chicken tenders for 3-4 minutes per side, until golden and crispy.
Serve the crispy chicken tenders over the baked orzo. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 480 per serving Servings: 4 servings
Step-by-Step Guide
1. Prep & Cook Orzo: Preheat oven to 375°F (190°C). Cook orzo in salted boiling water as per package directions. Drain and set aside.
2. Make Creamy Spinach Sauce: In a skillet, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant. Add chopped spinach and cook until fully wilted. Reduce heat to low.
3. Combine Bake Base: To the skillet, pour in heavy cream, grated Parmesan, and shredded mozzarella. Stir until cheeses melt into a smooth sauce. Season with salt and pepper. Fold in the drained orzo until evenly coated.
4. Assemble & Bake: Transfer the orzo mixture to a greased baking dish. In a small bowl, mix breadcrumbs with a pinch of salt and pepper. Sprinkle evenly over the top. Bake for 20 minutes until golden and bubbly.
5. Prepare Chicken Tenders: While the orzo bakes, set up a breading station: Mix flour, garlic powder, paprika, salt, and pepper in one shallow dish. Place beaten egg in a second dish, and breadcrumbs in a third. Dredge each tender in flour, dip in egg, then coat thoroughly in breadcrumbs.
6. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Fry breaded tenders for 3-4 minutes per side, until the internal temperature reaches 165°F and the coating is crispy and golden. Drain on a paper towel-lined plate.
7. Serve: Plate a portion of the baked orzo and top with one or two crispy chicken tenders.
Serving Suggestions
This comforting dish pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a brighter flavor, serve with lemon wedges to squeeze over the chicken and orzo. It also works well with steamed green beans or roasted asparagus. To make it a complete dinner party meal, consider starting with a classic tomato bruschetta.
How-to Summary
Cook orzo and mix it with a creamy spinach and cheese sauce, then top with breadcrumbs and bake. Simultaneously, bread chicken tenders with a seasoned flour, egg, and breadcrumb mixture before pan-frying until crispy. Serve the tenders atop the baked orzo for a satisfying, family-friendly meal ready in about 40 minutes.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can assemble the orzo bake (without baking) and store it covered in the fridge for up to 24 hours. Let it sit at room temperature for 20 minutes before adding the breadcrumb topping and baking. Cook chicken tenders fresh for best crispiness.
What can I use instead of heavy cream?
For a lighter version, substitute with half-and-half or whole milk mixed with 1 tablespoon of flour to help thicken the sauce. The result will be less rich but still creamy.
How do I ensure my chicken tenders stay crispy?
Use a wire rack over a baking sheet to drain the fried tenders instead of paper towels. This prevents steam from making the bottom soggy. Also, avoid overcrowding the skillet when frying.
Can I use a different pasta?
Absolutely. Small pastas like ditalini, small shells, or even pearl couscous (Israeli couscous) work well as substitutes for orzo.
Is there a baked option for the chicken?
Yes. For a healthier version, place the breaded tenders on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through and crispy.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook orzo just to al dente, as it will continue to absorb sauce in the oven. Mushy pasta ruins the dish’s texture.
- Not Seasoning Each Layer: Season the flour for the chicken, the creamy sauce, and the breadcrumb topping. Underseasoning leads to a bland final result.
- Crowding the Skillet: Frying too many chicken tenders at once lowers the oil temperature, resulting in greasy, unevenly cooked chicken. Fry in batches.
- Using Pre-Shredded Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Always grate Parmesan and mozzarella fresh from a block for a smoother melt.
Conclusion
This Crispy Chicken Tenders with Creamy Orzo Bake is the ultimate comfort food, combining a crispy, savory protein with a rich and cheesy pasta base. By following the detailed steps and tips provided, you can avoid common pitfalls and achieve a restaurant-quality meal at home. It’s a versatile, crowd-pleasing recipe perfect for a busy weeknight or a casual weekend dinner. Enjoy the delicious harmony of textures and flavors in every bite.
