After a long day, nothing beats coming home to the smell of something warm and comforting in the oven. This Tuscan Orzo Chicken Bake is exactly what you need—quick to prepare, with only one pan to clean, and ready to serve in no time.

Imagine juicy cherry tomatoes bursting with sweetness, mixed with the brightness of fresh lemon juice. The orzo pasta soaks up all the rich, creamy goodness, while sharp Parmesan adds just the right amount of bite. It’s a dish that feels like a hug, simple to make but full of flavor, and one that you’ll find yourself turning to again and again.

Why This Recipe Will Become Your New Favorite

• Effortless Prep: With just 10 minutes of prep time, this Tuscan Chicken Bake is as low-maintenance as it gets. It’s perfect for those nights when you want a homemade meal without the hassle—simply toss everything together and let the oven do the work.
• No-Fuss Cooking: Say goodbye to a sink full of dishes. This recipe is truly a one-pan wonder—just mix, bake, and serve. No extra bowls, no unnecessary steps, just straightforward, delicious cooking.
• Perfect for Busy Days: When life gets hectic, and takeout seems like the only option, this dish swoops in to save the day. It’s as easy as “dump and bake,” but with all the comfort and satisfaction of a meal made from scratch.
• Even Better the Next Day: This bake doesn’t just make dinner easy; it’s also a great option for leftovers. The flavors deepen overnight, making it even more delicious when reheated. Just add a splash of chicken broth, and you’re ready to enjoy it all over again.

Tuscan Orzo Chicken Recipe

Ingredients

• 16 oz. dry orzo
• 2 cups cooked chicken (rotisserie or sautéed, diced)
• 3 cups unsalted chicken stock
• 1 cup heavy cream
• 5 garlic cloves, minced
• 2/3 cup Parmesan cheese, grated or shredded
• 1.5 cups mozzarella cheese, shredded
• 3 cups loosely packed fresh basil leaves, roughly chopped
• 1 pint cherry tomatoes, whole or halved
• Juice of 1 lemon
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt, or more to taste
• 1 teaspoon freshly cracked pepper
• Optional: 1/2 teaspoon garlic powder (if not using fresh garlic)

Instructions

1. Preheat the Oven:
   Begin by preheating your oven to 375°F (190°C). Lightly spray the sides of a 9×13-inch casserole dish with non-stick cooking spray to ensure easy cleanup later.
2. Assemble the Ingredients: In the prepared casserole dish, combine the following: dry orzo, cooked chicken, chicken stock, heavy cream, minced garlic, chopped basil, cherry tomatoes, lemon juice, Italian seasoning, salt, and pepper.
   • Tip: If using garlic powder instead of fresh garlic, add it in at this stage.
     Mix everything together thoroughly so the ingredients are evenly distributed and the orzo is submerged in the liquid.
3. Add the Cheese: Stir in half of the grated Parmesan and shredded mozzarella into the casserole dish. This ensures that some of the cheese melts throughout the dish while baking, adding a rich, creamy texture.
4. Top and Bake: Sprinkle the remaining Parmesan and mozzarella evenly over the top of the dish. Place the casserole dish in the preheated oven and bake for 40 minutes, or until the orzo is tender and the cheese on top is golden and bubbly.
5. Rest Before Serving: Once baked, remove the casserole from the oven and let it sit for about 10 minutes. This allows the juices to be absorbed and the dish to set, which helps prevent it from being too liquidy.
6. Final Stir and Serve: After resting, give the dish a good stir with a large serving spoon to redistribute the ingredients and ensure every bite is packed with flavor. Serve the Tuscan Chicken Bake hot, paired with a fresh salad or your favorite side dish. Enjoy!

Don’t let this culinary gem slip away! Save the Creamy Tuscan Orzo Chicken recipe by pinning the image below to your Pinterest board, and share the flavorful adventure with your friends.

Recipe Variations

One of the best things about this Tuscan Chicken Bake is how adaptable it is. Here are a few variations to suit different tastes, dietary needs, and ingredient availability:

1. Vegetarian Option:
   Skip the chicken and add more veggies for a hearty, vegetarian version. Consider adding sliced mushrooms, zucchini, or bell peppers to the mix. You could also substitute the chicken with a can of drained and rinsed chickpeas for added protein.
2. Seafood Twist:
   Swap out the chicken for cooked shrimp or chunks of firm white fish, such as cod or halibut. The seafood will absorb the flavors beautifully, adding a coastal flair to the dish.
3. Spicy Kick:
   If you enjoy a bit of heat, stir in some crushed red pepper flakes or a diced jalapeño. You can also use spicy Italian sausage in place of the chicken for a more intense flavor profile.
4. Low-Carb Version:
   Replace the orzo with cauliflower rice for a low-carb alternative. Keep in mind that cauliflower rice cooks much faster, so reduce the baking time to avoid overcooking.
5. Dairy-Free:
   Make this dish dairy-free by using coconut milk or a plant-based cream substitute instead of heavy cream. Opt for dairy-free cheese alternatives, which are widely available, to maintain that cheesy goodness.
6. Herb Variations:
   While basil is the star in this version, you can easily switch it up with other herbs depending on your preference. Fresh thyme, rosemary, or even a mix of Italian herbs can bring different nuances to the dish.
7. Pasta Alternatives:
   If you don’t have orzo on hand, try this recipe with another type of small pasta like couscous, ditalini, or even quinoa for a different texture.
8. Extra Creamy:
   For an even creamier version, double the amount of heavy cream and add a touch more cheese. This creates a richer, more indulgent dish that’s perfect for those who love extra creaminess.
9. Add Some Greens:
   While this recipe already includes basil, you can bulk it up with other greens like kale, arugula, or even Swiss chard. Just make sure to chop them finely and mix them in well.
10. Gluten-Free:
    Substitute the orzo with a gluten-free pasta option, and ensure that all other ingredients, like the chicken stock and seasonings, are certified gluten-free.

Experience the heart of Austrian cuisine with our featured recipe for Beef Roulades. As we continue to explore the traditional dishes of Austria, this recipe stands out for its robust flavors and comforting qualities.

Our journey into Austrian cooking has also brought us the crisp Wiener Schnitzel, the layered Apple Strudel, the rich Sacher Cake, and the delicate Apricot Cake. Each dish showcases the intricate blend of simplicity and elegance that Austrian cuisine offers. In this guide, I’ll take you through a detailed, easy-to-follow recipe for making Beef Roulades, a dish that combines tender beef with a savory filling, sure to impress at any dining table.

Let’s explore the art of Austrian cooking together and add another classic dish to your culinary repertoire.

Austrian Beef Roulades Recipe

• Prep Time: 25 minutes
• Cook Time: 2 hours 10 minutes

Ingredients:

• 6 beef escalopes
• 2-4 tablespoons Tarragon mustard
• 6 slices bacon
• 5 carrots, peeled
• 4 pickled gherkins
• 2-3 onions
• 1 leek
• 1/2 celery bulb
• 1 tablespoon tomato paste
• 2 bay leaves
• 8 ounces red wine
• 16 ounces beef broth
• 2 tablespoons Chopped fresh parsley
• 1 tablespoon Chopped fresh rosemary
• 3 ounces port wine
• 4 ounces whipped cream
• Unsalted Butter (for frying)
• Salt and freshly ground black pepper, to your liking

Instructions:

Step 1: Prep the Veggies

• Begin by cleaning and slicing 2 carrots, 1 onion, and the gherkins into matchstick-sized strips.
• Sauté the onion strips in butter in a skillet until soft and golden, then set aside for later use.

Step 2: Build the Roulades

• Use a meat mallet to pound the beef escalopes to increase their surface area. Season both sides with salt and pepper.
• Apply a light coating of tarragon mustard to the top surface of each escalope, then cover each piece with a slice of bacon.
• Distribute the prepared strips of carrots, gherkins, and sautéed onions evenly across the bacon. Roll up the escalopes securely and fasten with kitchen twine.

Step 3: Brown the Roulades

• Heat a drizzle of oil in a skillet over medium-high. Brown the roulades on all sides until they achieve a rich color, then remove from the skillet.
• Chop the remaining carrots, leek, celery, and an onion into small pieces. Fry these in the same skillet until they start to soften.

Step 4: Roast the Dish

• Mix in the tomato paste with the sautéed vegetables and cook briefly. Deglaze the pan with red wine, then pour in the beef broth.
• Nestle the roulades back into the skillet among the vegetables. Scatter bay leaves, rosemary, and parsley over the top.
• Cover the skillet and place in an oven preheated to 400°F. After 60 minutes, reduce heat to 350°F and continue to roast for another hour, turning the roulades once midway through.

Step 5: Finish with Sauce

• Transfer the roulades to a serving dish. Strain the pan juices and vegetables through a fine sieve to create a smooth sauce base.
• Return the strained sauce to heat, add port wine and whipped cream, and reduce until it thickens. Adjust seasoning with salt and pepper and enhance with a knob of butter for a luxurious finish.

Serve the roulades with the sauce and your choice of sides, like creamy mashed potatoes or seasoned roasted vegetables, for a delightful meal. And don’t forget to share the image below to your Pinterest board so your friends can enjoy this fantastic dish as well 🙂

Tips and Tricks for Perfect Beef Roulades

1. Choosing the Right Cut: For the best results, opt for thin cuts of beef like top round, as they are easier to flatten and roll. Ensure your butcher trims the meat well to avoid tough bites.

2. Proper Preparation of Vegetables: Slice your vegetables uniformly to ensure they cook evenly within the roulade. Julienne cuts work best as they roll easily and cook through without becoming mushy.

3. Securing the Roulades: Use kitchen twine to tie the roulades securely. This prevents them from unraveling during cooking and helps maintain their shape, ensuring even cooking and a presentable finish.

4. Browning the Meat: Don’t rush the searing process. A good sear not only adds a rich flavor but also seals in the juices, making the roulades moist and flavorful. Allow each side to develop a golden-brown crust before turning.

5. Deglazing the Pan: After browning the roulades and sautéing the vegetables, deglaze the pan with red wine. This step lifts the caramelized bits off the bottom, which are key to developing the deep, complex sauce base.

6. Slow Cooking is Key: Roasting the roulades at a consistent, moderate temperature allows the meat to become tender and the flavors to meld beautifully. The slow cooking process also ensures that the vegetables and herbs infuse the meat with aromatic flavors.

7. Let it Rest: Allow the roulades to rest for a few minutes after cooking and before slicing. This helps the juices redistribute throughout the meat, ensuring that each slice is moist and flavorful.

8. Finishing the Sauce: When reducing the sauce, taste frequently and adjust the seasoning as needed. Adding a knob of butter at the end of cooking the sauce can give it a glossy finish and a rich, smooth flavor.

Discover the secrets of making authentic Wiener Schnitzel with this recipe I recently acquired during a visit to Vienna’s renowned restaurant, Schnitzel Wirt. Known for its golden, crispy breaded cutlets, Wiener Schnitzel is a beloved Austrian dish that has captivated food lovers worldwide.

Whether you’re using veal, pork, or turkey, this guide will help you achieve the perfect schnitzel with tips straight from Vienna’s culinary experts. Follow these simple steps to bring a taste of Austrian tradition to your table.

Tailoring Wiener Schnitzel: Adjustments for Veal, Pork, and Turkey

1. Veal Schnitzel (Traditional)

• Preparation: Veal is the traditional choice for authentic Wiener Schnitzel. It’s naturally tender, so gentle pounding is sufficient to achieve the desired thinness.
• Cooking Time: Fry veal schnitzels for about 2-3 minutes on each side over medium-high heat. Veal cooks quickly and should remain tender and juicy.

2. Pork Schnitzel

• Preparation: Pork is a bit tougher than veal, so pound the cutlets to an even thinner consistency, about ⅛ inch thick, to ensure tenderness.
• Cooking Time: Pork requires a slightly longer cooking time than veal. Fry the pork schnitzels for about 3-4 minutes on each side. Ensure the pork is cooked through, as it must reach an internal temperature of 145°F (63°C) for safe consumption.

3. Turkey Schnitzel

• Preparation: Turkey breast can vary in thickness and tends to be lean. Pound the cutlets to about ⅛ inch thick, similar to pork, to promote even cooking and tenderness.
• Cooking Time: Turkey schnitzels should be cooked for about 3-4 minutes on each side. Like pork, ensure that turkey is thoroughly cooked, reaching an internal temperature of 165°F (74°C) to be safe for eating.

General Tips for All Meat Types:

• Oil Temperature: Regardless of the meat type, the oil should be hot enough that it bubbles and sizzles when a breadcrumb is added. This is typically around 350°F (177°C). Using a thermometer to check the oil temperature can help achieve consistent results.
• Post-Cooking: Allow the schnitzels to rest on a paper towel-lined plate to absorb excess grease, ensuring a crispier finish.

Each type of meat offers a unique flavor and texture, making Wiener Schnitzel a versatile dish suitable for various tastes and dietary preferences. Adjusting the thickness and cooking times accordingly will help you master this delightful recipe straight from Vienna’s Schnitzel Wirt.

Wiener Schnitzel Recipe

Ingredients:

• Veal Cutlets: 4 pieces, 5-6 ounces each (substitute with pork or turkey if preferred)
• Eggs: 2, large
• All-Purpose Flour: ¾ cup (for coating)
• Breadcrumbs: ¾ cup (preferably coarse-ground)
• Seasonings: Salt and pepper, to taste
• Cooking Fat: Clarified butter or plant oil, for frying
• Garnish: Lemon slices

Tools:

• Meat mallet
• Three shallow dishes
• Large frying pan
• Kitchen paper
• Spatula

Instructions:

Step 1: Prepare the Schnitzels

1. Tenderize Cutlets: Place veal cutlets between two pieces of plastic wrap. Using a meat mallet, pound them to an even thickness of about ¼ inch. Remove any excess skin or fat.
2. Season: Sprinkle both sides of each cutlet with salt and pepper.
3. Dredging Stations: Arrange three shallow dishes on your counter. Fill the first with flour, the second with beaten eggs, and the third with breadcrumbs.
4. Coat: Dredge each cutlet in flour, shaking off excess. Dip next into the egg, ensuring complete coverage. Finally, coat thoroughly in breadcrumbs. Press the breadcrumbs gently with the back of a fork to ensure they adhere and create a fluffy texture upon frying.

Step 2: Fry the Schnitzels

1. Heat Fat: In a large frying pan, heat enough clarified butter or oil to allow the schnitzels to “swim” freely. The fat is ready when a few breadcrumbs dropped into the pan sizzle and bubble immediately.
2. Fry: Carefully place the schnitzels in the hot fat. Cook for 2-4 minutes on each side, until golden brown and crispy. Use a spatula to flip the schnitzels—avoid piercing them to keep the coating intact.

Step 3: Serve

1. Drain: Transfer the cooked schnitzels to a plate lined with kitchen paper to absorb excess oil. Gently pat the tops with additional paper.
2. Garnish and Serve: Arrange schnitzels on plates and garnish with fresh lemon slices. Serve hot.

Enjoyed this Wiener Schnitzel recipe? Spread the love and pin the image below to your favorite Pinterest board for others to discover!

Serving Suggestions:

• Traditional Accompaniments: Enjoy your Wiener Schnitzel with a side of parsley potatoes, rice, potato salad, or a mixed green salad for a complete meal.

Cooking Tips:

• Oil Temperature: Maintaining the correct oil temperature is crucial. If the oil is too hot, the coating will burn; if it’s too cool, the schnitzels will absorb excess oil and become greasy.
• Meat Thickness: Uniform thickness ensures even cooking. Thinner schnitzels are traditional and cook more quickly, providing a delightful crunch.