Description

This Creamy Chicken and Orzo Bake is a comforting one-dish meal perfect for weeknights. Tender chicken cubes are sautéed with aromatic onion and garlic, then combined with orzo pasta cooked in savory chicken broth. Rich heavy cream and a blend of mozzarella and Parmesan cheeses create a luscious, cheesy sauce. Baked until bubbly and golden, this dish is garnished with fresh parsley for a pop of color and freshness.

Ingredients

Scale

Chicken and Vegetables

2 tablespoons olive oil
1 pound chicken breasts, cubed
1 medium onion, chopped
2 cloves garlic, minced

Pasta and Sauce

1 1/2 cups orzo pasta
4 cups chicken broth
1 cup heavy cream
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
Salt and pepper, to taste

Garnish

Fresh parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C), ensuring it’s ready for baking once the skillet mixture is prepared.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook for 6-8 minutes until browned and cooked through. Then remove the chicken from the skillet and set aside.
Sauté onion and garlic: In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until softened and fragrant, which builds the flavor base of the dish.
Cook the orzo: Stir in the orzo pasta and cook for 1-2 minutes, allowing it to toast slightly. Add the chicken broth and bring the mixture to a simmer. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add the creamy cheese sauce: Stir in the heavy cream, shredded mozzarella, and grated Parmesan cheese. Cook for another 2-3 minutes over medium heat until the cheese melts and the sauce becomes creamy and rich.
Combine chicken with sauce: Return the cooked chicken to the skillet and stir to combine all ingredients thoroughly. Season with salt and pepper to taste.
Bake the casserole: Transfer the entire mixture into a greased baking dish. Bake in the preheated oven for 15-20 minutes or until the top is bubbly and golden brown, enhancing the dish’s flavor and texture.
Garnish and serve: Remove from the oven and sprinkle freshly chopped parsley over the top before serving for a fresh and vibrant finish.

Notes

For a lighter option, substitute half-and-half for the heavy cream.
You can use shredded rotisserie chicken to save time on cooking the chicken.
Feel free to add vegetables like spinach or mushrooms during the sauté step for added nutrition.
If you prefer a crispier top, broil the dish for 2-3 minutes after baking, watching carefully to prevent burning.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.