Description
Cozy one-pan Chicken Orzo Bake with broccoli, feta, and lemon is easy and delicious! A comforting weeknight dinner, ready in under an hour!
Ingredients
- 1 pound chicken breasts, cut into 1-inch pieces
- salt and pepper to taste
- 2 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1/8-1/2 teaspoon red pepper flakes, depending on your spice preference
- 1 cup orzo pasta, uncooked
- 2 teaspoons lemon zest (about 1 lemon's worth)
- 1 tablespoon lemon juice, more to taste
- 1 teaspoon dijon mustard
- 1 teaspoon onion powder
- 1/2 teaspoon salt, more to taste (at the end)
- 1/4 teaspoon black pepper
- 2 cups chicken broth, heated
- 6- 8 ounces crumbled feta cheese, divided
- 3/4 pound broccoli, chopped small (about 5 cups)
- Garnish: 1/4 cup fresh dill and lemon wedges
Instructions
- Set oven to 375°F.
- Brown the chicken. Pat the chicken dry, season it with salt and pepper, and sear it in an oiled ovenproof skillet or braiser over medium-high heat until golden brown on both sides. Don’t fiddle; let it develop a crust —this is the key to preventing sticking to the pan. Add the garlic and red pepper flakes, and sauté for 1 minute. Turn off the heat.
- Assemble. Your choice to bake in the skillet or braiser (see notes) or scoop it into a 9 x 13-inch baking dish. Baking Dish: Add the chicken, lemon zest, lemon juice, Dijon mustard, onion powder, salt, pepper, and uncooked orzo. Pour boiling-hot chicken broth into the pan over the orzo mixture, stirring to incorporate well. Add chopped broccoli and feta (save some feta for garnish). Cover the pan tightly with foil.
- Bake for 20-25 minutes, or until the liquid is fully absorbed and orzo is tender.
- Stir and adjust. Give it a good stir to incorporate the broccoli and melted feta (this will turn it into a creamy sauce). If the orzo needs more time, cover and bake 5-10 more minutes. If the dish feels dry, add a splash of water, broth, or cream and stir it in. It should be creamy, and the orzo should be plump. Adjust salt, pepper, chili flakes, and lemon to taste- it should be punchy and slightly tangy.
- Sprinkle on additional feta if desired, and broil the top if you like.
- Sprinkle with fresh dill and serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
If cooking this in a braiser or skillet, add the broth (step 3) to the pan with the chicken and scrape up any browned bits. Stir in the lemon zest, lemon juice, Dijon mustard, onion powder, salt, pepper, and orzo. Stir in the feta and broccoli. Bring to a simmer, cover, and place in the oven. Check at 20 minutes; continue with step 5 —stir until the feta incorporates and makes it creamy, and add a splash of water if necessary.
Tip: You could also cook this in a covered braiser or skillet on the stovetop over medium-low heat, stirring occasionally and adding more liquid if necessary.
Going from the skillet to the baking dish will require a little longer in the oven.
Nutrition
- Serving Size: 1 cup
- Calories: 278
- Sugar: 8.5 g
- Sodium: 674.5 mg
- Fat: 7.4 g
- Saturated Fat: 2.7 g
- Carbohydrates: 34.3 g
- Fiber: 2.9 g
- Protein: 24 g
- Cholesterol: 67.9 mg