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
Units
- 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, adjust to taste
- 1/4 teaspoon black pepper
- 2 cups chicken broth, heated
- 8 ounces feta cheese, divided
- 3/4 pound broccoli, chopped small
- Garnish: 1/4 cup fresh dill and lemon wedges
Instructions
- Set oven to 375°F.
- Season the chicken with lightly with salt and pepper, and sear it in an oiled skillet over medium-high heat until golden brown on each side. Don’t fiddle, let them sear and develop a crust- this is the key to prevent sticking to the pan. Add the garlic and red pepper flakes, and sauté for 1 minute. Turn off the heat.
- Your choice to bake in the skillet or in a 9 x13-inch baking dish. Along with the chicken, lemon zest, lemon juice, Dijon mustard, onion powder, salt, pepper, and uncooked orzo.
- Pour hot chicken broth into the pan over the orzo mixture and stir to incorporate well.
- Add chopped broccoli and feta (save some feta to sprinkle on for garnish). Cover the pan tightly with foil. Bake for 20-25 minutes, until the liquid is absorbed and orzo is tender.
- Uncover, garnish with additional feta, and brown the top if desired. Sprinkle with fresh herbs and serve.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 1/2 cups
- 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