Description
A flavorful casserole with Mediterranean ingredients.
Ingredients
Scale
- 1 ½ pounds chicken thighs, boneless and skinless
- 1 cup orzo pasta
- 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 your oven to 375°F (190°C).
- Pat chicken thighs dry and season with salt, black pepper, and dried oregano.
- In an oven-safe skillet, heat olive oil and sear chicken for 3–4 minutes on each side until golden brown.
- Add more olive oil and sauté bell peppers, onion, and garlic for 5–6 minutes.
- Stir in orzo and toast for 1–2 minutes.
- Pour in chicken broth and deglaze the pan.
- Nestle chicken back into the skillet.
- Top with cheese.
- Bake uncovered for 20–25 minutes, or until chicken is cooked through and orzo is tender.
- Let rest for 5 minutes before serving, garnished with parsley.
Notes
Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 550 per serving
- Sodium: 700 mg
- Protein: 40 g