Description
This creamy Chicken Orzo Bake is what dreams are made of – one pan, minimal effort, maximum comfort food rewards that’ll have everyone asking for seconds.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups (380g) uncooked orzo pasta
- 1 tablespoon (15ml) olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 3½ cups (830ml) chicken broth, low sodium
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 cup (100g) grated Parmesan cheese, divided
- 1½ cups (170g) shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- Zest and juice of 1 lemon
Instructions
- Preheat oven to 375°F (190°C). Season chicken with salt and pepper. Heat olive oil in a large oven-safe skillet and brown chicken for 4-5 minutes. Remove to a plate.
- In the same pan, cook onions for 3 minutes, then add garlic and red pepper. Cook for 2 more minutes until fragrant.
- Add uncooked orzo and toast for 1-2 minutes. Pour in diced tomatoes with juice and stir to combine.
- Add chicken broth, oregano, basil, red pepper flakes, lemon zest, and half the Parmesan. Return chicken to the pan and bring to a simmer.
- Cover and bake for 15 minutes. Remove cover, add remaining Parmesan, and bake uncovered for 10 more minutes.
- Top with mozzarella cheese and bake 5-10 minutes more until cheese is bubbly and golden.
- Let stand for 5 minutes, then finish with fresh lemon juice and parsley before serving.