Categories
Main dishes Poultry

Garlic-Butter Orzo Chicken Casserole

Garlic-Butter Orzo Chicken Casserole

Print Recipe Pin Recipe
Prep Time 1 minute
Total Time 1 minute
Course Main dishes, Poultry
Servings 4 people

Ingredients
  

Garlic-Butter Orzo

  • 1 cup orzo or rosamarina pasta, uncooked
  • 1 cup chicken broth (from 32-oz carton)
  • 2 tbs butter melted
  • 4 cloves garlic finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cherry tomatoes halved

Chicken

  • 1 tbs olive oil
  • 1 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp crushed red pepper flakes
  • 4 chicken breasts boneless skinless, (6 to 8 oz each)
  • 1 cup mozzarella cheese shredded (4 oz)
  • 2 tbs basil fresh leaves, thinly sliced

Instructions
 

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread uncook
  • Add broth, melted butter, garlic, 1/2 teaspoon salt, and the black pepper to orzo in baking dish; stir. Spread tomatoes evenly over mixture.
  • In a large bowl, mix oil, Italian seasoning, 1/4 teaspoon salt, and the red pepper flakes. Add chicken; turn to coat. Place chicken evenly over tomatoes; cover with foil. Bake 55 to 65 minutes or until juice of chicken is clear when the center of the thickest part is cut, and chicken and mixture are both heated to at least 165°F in the center.
  • Remove foil, and sprinkle chicken with mozzarella cheese; bake uncovered 5 to 7 minutes or until cheese is melted. Top with basil.

Notes

Garlic-Butter Orzo Chicken Casserole

Find 20 minutes and this luscious, Caprese salad-inspired, the chicken casserole can be tonight’s dinner. The trick to the quick prep is coating the raw ingredients with rich and aromatic seasonings before baking. The chicken breasts get rubbed with olive oil, Italian seasoning, and a dash of red pepper flakes and placed atop a garlicky, buttery bed of orzo and tomatoes. Then the casserole gets sealed up tight with foil, so the flavors can concentrate and meld in the oven. It won’t take long before you’re enjoying the savory aroma—and flavor—of this dish!

Expert Tips

  • We used butter to flavor the pasta but chose to coat the chicken breasts in olive oil since melted butter doesn't coat cold chicken breasts as well. Butter hardens like a shell when it hits cold meat.
  • Don't worry if there's still some liquid in the casserole after baking. Simply plate chicken breasts, and stir the pasta mixture to better incorporate the liquid before serving the orzo.
  • Orzo is a rice-shaped pasta that’s especially delicious in soups and casseroles.
 
Tried this recipe?Let us know how it was!