Click here to view recipe.
All-In-One Orzo Chicken
Looking for something that takes very little time to prepare, then bakes in the oven and comes out as a “meal in one” as I call it (meaning the starch and protein and vegetables are all together)?! I accidentally made this recipe, which I adapted from NatashasKitchen.com, last week, discovered it was filling, and I was left with eight servings after the two of us ate a LOT. My son’s family came to the rescue and the six of them loved this as well. I’ll definitely repeat this recipe or even bring it to families who need a hot meal that is not spaghetti or lasagne.
I put all the ingredients out in the morning, premeasured. That evening I quickly sauteed the chicken, added everything to my 9 x 13 pyrex dish and voila. Fit for a queen! Or an entire royal family…
All-In-One Orzo Chicken
Makes 10 servings
Ingredients
- 1-1 ½ lbs chicken boneless, skinless breasts, cut into bite sized pieces. (I used raw chicken tenders that were hanging out in my freezer)
- 1 Tbsp extra virgin olive oil
- 3 cups chicken broth (Better Than Bouillon or homemade … I did a combo since I had about a cup of homemade stock)
- 1 cup heavy whipping cream
- 16 oz orzo pasta (high quality, from 100% hard durum semolina)
- 5 oz baby spinach leaves (remove the stems if they are long)
- 1 pint of cherry tomatoes, whole
- 1 ½ cups shredded mozzarella cheese – divide in half
- ½ cup Parmigiano Reggiano cheese grated – divide in half
- 6 garlic cloves, peeled and minced
- ½ fresh lemon, juiced
- 1 tsp fine sea salt
- 1 tsp finely ground fresh black pepper
- ½ tsp dried basil
Instructions
Preheat the oven to 375 degrees with the rack in the center. Oil a 9 x 13 inch glass baking dish
For the chicken: dry the pieces and season all over with extra salt and pepper. Heat the oil in a large fry pan then add the chicken pieces, saute a couple of minutes on one side, turn the pieces and saute another minute. The chicken won’t be cooked but will have a little color
Remove the pieces to a bowl while you continue.
Into the casserole pan, add the chicken broth, whipping cream, orzo, garlic, lemon juice, salt pepper, and basil and stir. Layer in the chicken chunks and their juices and spinach leaves, then top with cherry tomatoes, distributing them evenly. I pat the casserole with my hands so it is even.
Sprinkle with half the Mozzarella and Parmesan. Bake uncovered for 35-40 minutes until the orzo is cooked. Remove from the oven and let sit for 5-10 minutes then serve.
Leftovers can be covered and refrigerated for four days. Or put in a freezer safe glass container, covered and frozen for up to 3 months.
