Chicken Orzo Bake with Lemon and Parmesan
A super easy one-pan dish packed with bright citrusy flavours, tender chicken, and a rich, creamy sauce. Heavenly comfort food with a fresh, zesty twist.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 lbs boneless skinless chicken thighs, chopped (I cut each into 4 pieces)
- 2 tbsp butter
- 1/2 cup shallot finely chopped
- 3 garlic cloves minced
- 2 tbsp butter
- 1 tsp dried thyme
- Pinch red pepper flakes
- 1/2 cup white wine
- 1 cup orzo uncooked
- 1 1/2 cups chicken broth
- 1 can artichokes drained and chopped
- Zest and juice of one lemon
- 1 cup heavy cream
- 1 1/2 cups parmesan finely grated, divided
Instructions
- Heat the oven to 400 degrees.
- Heat the olive oil in a large skillet.
- Add in the chicken, season with S&P and brown on all sides.
- Add in the shallot and cook until softened, 3-4 minutes.
- Add in the butter, garlic, thyme, red pepper flakes and a good pinch S&P and cook 2-3 minutes more.
- Add in the wine and cook, stirring well, until most of the liquid has evaporated.
- Add in the orzo, broth, artichokes, lemon juice and lemon zest. Stir well and bring to a boil. Allow to simmer 4-5 minutes.
- Add in the cream, and 1/2 cup of the parmesan. Stir well.
- Bake uncovered 12-15 minutes until the chicken is cooked through, the orzo is cooked and the sauce is bubbling.
- Top with the remaining parmesan cheese.
- Return to the oven for another 5 minutes, until the cheese is melted.
Video
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