Description
This Quick Mediterranean Chicken Casserole combines seared chicken thighs, tender orzo, sautéed vegetables, and melty cheese in one simple baked dish. It’s hearty, flavorful, and perfect for a satisfying family dinner.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- 1 cup orzo pasta (uncooked)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 medium red onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 2 cups chicken broth
- 1 cup shredded mozzarella or ¾ cup crumbled feta
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken with salt, pepper, and oregano.
- Sear chicken in olive oil until golden; set aside.
- Sauté onion and peppers; add garlic.
- Spread uncooked orzo in baking dish.
- Add vegetables and pour broth over top.
- Place chicken on top, cover tightly with foil.
- Bake 25–30 minutes until orzo is tender and chicken reaches 165°F.
- Add cheese and bake uncovered 5–8 minutes more.
- Rest 5–10 minutes and garnish with parsley.
Notes
- Keep the dish tightly covered to ensure orzo cooks properly.
- Check liquid level before baking; pasta must be mostly submerged.
- Let rest before serving to allow flavors to settle.
- Add a splash of broth when reheating to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes