Chicken Orzo Bake is a comforting, one-pan casserole dish that combines tender chicken, orzo pasta, vegetables, and a creamy, flavorful sauce. It’s baked to perfection, creating a hearty and satisfying meal that’s perfect for family dinners or meal prep. Here’s a general description of the dish
Key Ingredients:
Chicken: Boneless, skinless chicken breasts or thighs, seasoned and cooked until tender.
Orzo: A rice-shaped pasta that cooks quickly and absorbs flavors well.
Vegetables: Common additions include spinach, sun-dried tomatoes, onions, garlic, or mushrooms.
Cheese: Parmesan, mozzarella, or feta are commonly added to enhance richness and flavor.
Sauce: A creamy base made with chicken broth, heavy cream, or a combination of both, often enhanced with herbs and spices.
Seasonings: Garlic, oregano, thyme, paprika, salt, and pepper are commonly used.
Ingredients :
1 lb (450g) boneless, skinless chicken breasts or thighs, chopped into small, bite-sized chunks
1 ½ Cups (300g) orzo pasta (uncooked)
1 Tablespoon olive oil
1 Small onion, finely chopped
2-3 Garlic cloves, minced
1 Red bell pepper, diced (optional)
1 Can (14.5 oz/400g) diced tomatoes, with juice
2 Cups (480ml) chicken broth
1 Teaspoon dried oregano
1 Teaspoon smoked paprika (optional, for flavor)
Salt and pepper, to taste
1 Cup (100g) grated mozzarella or cheddar cheese
½ Cup (50g) grated Parmesan cheese
Fresh parsley or basil, chopped (for garnish)
Method :
Prepare the Oven: Heat your oven to 375°F (190°C)
Brown the Chicken: Warm olive oil in a large oven-safe skillet or Dutch oven over medium heat. Toss in the chicken pieces, season with salt and pepper, and cook until they’re lightly browned (about 5-6 minutes). Take the chicken out and place it aside.
Sauté Aromatics: In the same skillet, add the onion and cook for 2-3 minutes until softened. Stir in garlic and red bell pepper (if included) and cook for an additional minute.
Combine Ingredients: Stir in the orzo, diced tomatoes (with juice), chicken broth, oregano, smoked paprika, and a pinch of salt and pepper. Bring to a simmer.
Add Chicken Back: Nestle the browned chicken pieces into the orzo mixture.
Bake: Evenly sprinkle the mozzarella and Parmesan cheese over the top. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the orzo is tender and the cheese is melted and bubbly.
Finish and Serve: Remove from the oven, let it rest for 5 minutes, then garnish with fresh parsley or basil. Serve warm.
Notes:
If you don’t have an oven-safe skillet, transfer the mixture to a greased 9×13-inch (23x33cm) baking dish before adding cheese and baking.
Cooking times may vary slightly depending on your oven and the size of the chicken pieces.
FAQ:
1. Can I make this ahead of time?
Absolutely! You can prepare the dish right up to the baking step, cover it securely, and store it in the fridge for up to 24 hours. When you’re ready to cook, follow the baking instructions, adding an extra 5-10 minutes if it’s chilled from the refrigerator.
2. Can I use a different protein?
Absolutely. Shrimp, turkey, or sausage would work well. Adjust cooking times accordingly (e.g., shrimp cooks faster, so add it closer to the end of the baking time).
3. Can I freeze leftovers?
Certainly, this dish freezes nicely. Allow it to cool fully, then place it in an airtight container for up to 3 months. To reheat, warm it in the oven at 350°F (175°C) until heated through, or zap individual servings in the microwave.
4. What if my orzo isn’t cooked through?
If the liquid is absorbed but the orzo is still firm, add an extra ¼ cup (60ml) of broth or water, cover with foil, and bake for an additional 5-10 minutes.
5. Can I substitute the orzo?
You can use other small pasta shapes like ditalini or small shells, though cooking times may vary slightly. Rice could also work, but you might need to adjust the liquid (about 2.5 cups for 1 cup of rice).