1-Preparation of chicken: Start by preparing the chicken: cut the 2 large chicken breasts in half lengthwise and season them with salt, pepper, and a bit of oregano. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the chicken for about 4 minutes on each side until it reaches 165°F inside. Let it rest for 5 minutes, then dice it into bite-sized pieces. This step ensures the chicken stays juicy and flavorful in the final bake.

2-Combine ingredients and prepare for baking: Next, grease a 9×13 casserole dish and combine the 3 cups chicken stock, 1 cup heavy whipping cream, 12 to 16 ounces orzo, the cooked chicken, 3 cups chopped baby spinach, 2 cups cherry tomatoes, half of the 1 1/2 cups shredded mozzarella and 2/3 cup parmesan, 5 minced garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Stir everything together evenly in the dish for a well-mixed base. Top it off with the remaining cheeses and slide it into the oven.

3-Baking: Bake uncovered for 40-45 minutes until the orzo is tender and the cheese turns golden and bubbly adjust the time based on your orzo type for the best results. After baking, let the casserole rest for 10 minutes before stirring and serving to let the flavors settle. For a fun twist, pair this with a refreshing side like the one from our blueberry lemonade recipe to balance the richness.