Broccoli Chicken Orzo Bake (Print Version)
Tender chicken, orzo, broccoli, and feta baked together in a cozy, lemony one-pan dinner.
# Ingredients:
→ Main Ingredients
01 -
1 pound chicken breasts, cut into 1-inch pieces
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons olive oil, divided
05 -
6 cloves garlic, minced
06 -
1/8-1/2 teaspoon red pepper flakes, adjusted to spice preference
07 -
1 cup uncooked orzo pasta
08 -
2 teaspoons lemon zest (approximately 1 lemon)
09 -
1 tablespoon lemon juice, more to taste
10 -
1 teaspoon Dijon mustard
11 -
1 teaspoon onion powder
12 -
1/2 teaspoon salt, adjusted to taste
13 -
1/4 teaspoon black pepper
14 -
2 cups chicken broth, heated
15 -
8 ounces feta cheese, divided
16 -
3/4 pound broccoli, chopped into small pieces
17 -
1/4 cup fresh dill, for garnish
18 -
Lemon wedges, for garnish
# Steps:
01 -
Set oven to 375°F.
02 -
Season the chicken with salt and pepper, and sear it in an oiled skillet over medium-high heat until golden brown on each side. Avoid moving the chicken too much during cooking to allow a crust to form and prevent sticking.
03 -
Add garlic and red pepper flakes to the chicken in the skillet, and sauté for 1 minute. Turn off the heat.
04 -
Add lemon zest, lemon juice, Dijon mustard, onion powder, salt, pepper, and uncooked orzo to the skillet with the chicken. Alternatively, transfer the mixture to a 9 x 13-inch baking dish.
05 -
Pour hot chicken broth over the orzo mixture and stir until thoroughly incorporated. Layer chopped broccoli and most of the feta (reserving some for garnish) on top of the mixture.
06 -
Cover the pan tightly with foil and bake for 20-25 minutes, or until the liquid is absorbed and the orzo is tender.
07 -
Uncover, garnish with additional feta, and brown the top if desired. Sprinkle with fresh dill and serve with lemon wedges.
# Helpful Notes:
01 -
For best results, ensure chicken is evenly seared before baking.
02 -
Use fresh garlic and dill for enhanced flavor.