Chicken Orzo Casserole
Tender chicken and orzo bake together in a lemony broth with chickpeas, peppers, and feta cheese.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes, 680g
- 1.5 cups uncooked orzo 300g
- 1 can chickpeas rinsed and drained, 15-ounce / 425g
- 1 medium red bell pepper chopped
- 1 cup cherry tomatoes halved, 170g
- 1 small red onion finely chopped
- 3 cloves garlic minced
- 3 cups low-sodium chicken broth 720 ml
- 3 tbsp extra-virgin olive oil 45 ml
- 3 tbsp red wine vinegar 45 ml
- 1 tbsp Dijon mustard 15g
- 1 large lemon zested and juiced
- 2 tsp Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup crumbled feta cheese 75g
- 1/3 cup fresh parsley chopped
Instructions
- Preheat your oven to 400°F (200°C). Lightly oil a 9x13-inch baking dish.
- In the prepared dish, combine the uncooked orzo, chickpeas, chopped bell pepper, halved tomatoes, red onion, and minced garlic. Stir to mix.
- Arrange the cubed chicken in a single layer over the orzo and vegetable mixture.
- In a medium bowl, whisk together the chicken broth, olive oil, red wine vinegar, Dijon mustard, lemon zest, lemon juice, Italian seasoning, salt, and pepper.
- Pour the broth mixture evenly over the chicken and orzo. Stir gently to make sure the orzo is submerged in the liquid.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Carefully remove the foil. Stir the casserole and return it to the oven, uncovered. Bake for another 10 to 15 minutes, until most of the liquid is absorbed and the orzo is tender.
- Confirm the chicken is cooked through by checking that it has reached an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Let the casserole rest for 5 minutes before serving. Sprinkle with crumbled feta and fresh parsley.
Notes
Food Safety: For safety, always cook chicken until a meat thermometer inserted into the thickest part reads 165°F (74°C).
Don't Overbake: The casserole will continue to thicken as it rests. It's fine if a small amount of broth remains in the dish when you remove it from the oven.
Optional Add-ins: For more flavor, you can add 1/2 cup of drained, chopped sun-dried tomatoes or 2 tablespoons of capers along with the other vegetables in step 2.