Description
For the Casserole:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups orzo pasta
2 cups chicken broth
1 cup milk (dairy or non-dairy)
1/2 cup Parmesan cheese, grated
2 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika
Zest of 1 lemon
Juice of 1/2 lemon
1/2 cup fresh spinach, chopped
Salt and black pepper to taste
For Garnish (Optional):
Fresh parsley, chopped
Extra Parmesan cheese
Lemon wedges
Directions:
Preheat oven to 375°F (190°C). Lightly grease a casserole dish.
In a large oven-safe skillet or pot, heat olive oil over medium heat. Add diced onion and sauté until softened, about 3 minutes.
Stir in minced garlic, oregano, thyme, paprika, salt, and black pepper. Cook for 1 minute until fragrant.
Add the chicken pieces and cook until lightly browned, about 5 minutes (they don’t need to be fully cooked through).
Stir in orzo, chicken broth, milk, lemon zest, and lemon juice. Bring to a gentle simmer, stirring occasionally.
Remove from heat and stir in chopped spinach and Parmesan cheese. Transfer mixture to the prepared casserole dish.
Cover with foil and bake for 20 minutes. Remove foil and bake for another 5 minutes until the top is lightly golden.
Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley, extra Parmesan, and lemon wedges. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 420 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep & Sauté: Preheat your oven and grease the dish. In your oven-safe skillet, heat the oil and sauté the onion until translucent. Add the garlic and dried herbs, cooking for one minute to release their fragrance.
- Brown the Chicken: Add the chicken pieces to the skillet. Cook for about 5 minutes until they are just browned on the outside; they will finish cooking in the oven.
- Combine Liquids & Orzo: Stir in the uncooked orzo pasta, ensuring it’s coated in the oil and herbs. Pour in the chicken broth, milk, lemon zest, and lemon juice. Bring the mixture to a gentle simmer, stirring once or twice.
- Add Greens & Cheese: Remove the skillet from the heat. Immediately stir in the chopped spinach and grated Parmesan. The residual heat will begin to wilt the spinach.
- Bake: Transfer everything to your prepared casserole dish. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for 5 more minutes to achieve a lightly golden top.
- Rest & Serve: Let the casserole sit for 5 minutes after baking. This allows the sauce to thicken and makes serving easier.
Serving Suggestions
This creamy lemon chicken orzo casserole is a complete meal on its own. For a lighter option, pair it with a simple arugula salad dressed with lemon vinaigrette. It also pairs beautifully with roasted asparagus or steamed green beans. The bright lemon flavor makes it an excellent choice for a spring or summer dinner.
How-to Summary
Sauté onion, garlic, and herbs. Brown chicken pieces. Add orzo, broth, milk, and lemon. Off heat, stir in spinach and Parmesan. Transfer to a dish, cover, and bake at 375°F for 20 minutes. Uncover and bake 5 more minutes. Rest before serving.
Frequently Asked Questions
Can I use a different pasta? Yes, but the cooking liquid and time will vary. Small pasta like ditalini or small shells work best. Avoid long pasta shapes.
How can I make this dish creamier? Stir in 2-3 tablespoons of cream cheese or a 1/2 cup of heavy cream along with the milk for a richer sauce.
Can I prepare this casserole ahead of time? Yes. Assemble the casserole completely but do not bake. Cover and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
Is there a substitute for spinach? Absolutely. Chopped kale, Swiss chard, or even frozen peas (thawed) are excellent alternatives. For frozen spinach, squeeze out all excess water before adding.
My orzo is still hard after baking. What happened? This usually means the liquid didn’t come to a proper simmer before baking, or your skillet wasn’t oven-safe, cooling the mixture too much during transfer. Ensure you simmer as directed in Step 3.
Common Mistakes to Avoid
- Overcooking the Chicken Before Baking: The chicken only needs to be seared on the outside. It will become tough if fully cooked on the stovetop.
- Not Using an Oven-Safe Skillet: If you must transfer from a regular pot to a baking dish, the mixture cools down, which can affect pasta cooking time.
- Skipping the Resting Time: Serving immediately will result in a soupy casserole. Letting it rest allows the orzo to absorb the remaining liquid.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that prevent it from melting smoothly. Freshly grated Parmesan is superior for texture and flavor.
Conclusion
This one-pan lemon chicken orzo casserole is the ultimate weeknight dinner solution, combining protein, starch, and greens in a single, flavor-packed dish. The bright citrus notes perfectly complement the creamy Parmesan sauce and tender chicken. By following the step-by-step guide and heeding the common mistakes, you can achieve a restaurant-quality meal with minimal cleanup. It’s a versatile, crowd-pleasing recipe that is sure to become a regular in your dinner rotation.