Lemon Chicken and Orzo Casserole - Easy, Flavorful, One-Pan Dinner Recipe

Discover the ultimate comfort food with this Lemon Chicken and Orzo Casserole! This easy one-pan recipe is packed with tender marinated chicken, zesty lemon flavors, and savory orzo pasta. Perfect for a cozy family dinner or a special occasion, this Mediterranean-inspired dish is both hearty and delicious. Follow our step-by-step guide to make this crowd-pleasing casserole and impress your guests. Ready in just over an hour, it's a go-to recipe for busy weeknights and meal prep.

Lemon chicken & Orzo

Mediterranean Inspiration:

  • This Lemon Chicken and Orzo Casserole is inspired by Mediterranean cuisine, known for its use of fresh herbs, citrus, and wholesome ingredients. The combination of lemon juice and zest with fresh parsley and cilantro gives this dish a vibrant and refreshing flavor profile that is characteristic of Mediterranean dishes.

Lemon Chicken and Orzo

Perfect for One-Pan Cooking:

  • The recipe is designed for convenient one-pan cooking, making it ideal for busy weeknights or quick meal prep. By baking the chicken and orzo together in the same dish, you save on cleanup time while allowing the flavors to meld beautifully, resulting in a cohesive and flavorful meal that’s both easy to prepare and satisfying to enjoy.

FAQs

  1. Can I use a different type of pasta instead of orzo?

    • Yes, you can substitute orzo with other small pasta like ditalini or couscous. Adjust the cooking time as needed to ensure the pasta is cooked through.

  2. Is it necessary to marinate the chicken for the full 2 hours?

    • While marinating for 2 hours enhances the flavor, you can marinate the chicken for at least 30 minutes if you're short on time.

  3. Can I use bone-in chicken instead of boneless?

    • Yes, bone-in chicken can be used, but you may need to adjust the cooking time to ensure the chicken is cooked through.

  4. What can I substitute for the white wine in the recipe?

    • If you prefer not to use wine, you can substitute it with an equal amount of additional chicken broth or water.

  5. How can I make this dish ahead of time?

    • You can prepare the casserole base and marinate the chicken in advance. Assemble just before baking and refrigerate. When ready to cook, simply bake as directed, adding a few extra minutes if the dish is cold.

  6. Can I add more vegetables to the casserole?

    • Absolutely! You can add vegetables like zucchini, mushrooms, or spinach to the orzo mixture for extra flavor and nutrition.

  7. What side dishes go well with this casserole?

    • This casserole pairs well with a simple side salad, steamed vegetables, or garlic bread.

  8. Is this recipe suitable for meal prep?

    • Yes, this recipe is great for meal prep. Store portions in airtight containers in the refrigerator for up to 3 days and reheat as needed.

  9. Can I freeze leftovers?

    • Yes, you can freeze the casserole. Allow it to cool completely, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

  10. How do I know when the chicken is cooked through?

    • The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.

  11. Can I use dried herbs instead of fresh ones?

    • Yes, if you don’t have fresh herbs, you can use dried herbs. Use about one-third the amount called for in the recipe since dried herbs are more concentrated.

  12. What can I use instead of Parmesan cheese for a dairy-free option?

    • You can omit the Parmesan cheese or use a dairy-free cheese alternative.

  13. Is the casserole spicy?

    • The casserole has a mild spice from the chili powder. You can adjust the amount to suit your taste preference.

  14. Can I use a different type of meat in this recipe?

    • Yes, you can substitute the chicken with turkey breast or even pork chops. Adjust the cooking time accordingly to ensure the meat is cooked through.

  15. What is the best way to reheat the casserole?

    • Reheat the casserole in the oven at 350°F (175°C) until warmed through, or use the microwave for convenience. If reheating in the oven, you may want to add a splash of broth to keep it moist.

Make it

Lemon Chicken and Orzo Casserole

Description:

A vibrant and hearty Lemon Chicken and Orzo Casserole that's perfect for a cozy evening meal. Packed with zesty flavors, tender chicken, and a savory orzo base, this dish is sure to become a family favorite.

Ingredients:

For the Chicken Marinade:

  • 4 boneless, skinless chicken breasts

  • Juice of 2 lemons

  • Zest of 1 lemon

  • 3 cloves garlic, minced

  • 1 teaspoon cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/4 cup olive oil

For the Casserole:

  • 1 1/2 cups orzo pasta (uncooked)

  • 1 large onion, finely chopped

  • 2 bell peppers (any color), diced

  • 1 cup diced tomatoes

  • 3 cups chicken broth

  • 1/2 cup dry white wine (optional)

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup fresh parsley, chopped

  • 1 teaspoon chili powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Marinate the Chicken:

  • In a large bowl, combine the juice of 2 lemons, the zest of 1 lemon, 3 cloves of minced garlic, 1 teaspoon each of cumin, smoked paprika, oregano, and salt, 1/2 teaspoon of black pepper, and 1/4 cup of olive oil.

  • Add 4 boneless, skinless chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

2. Preheat the Oven:

  • Preheat your oven to 375°F (190°C).

3. Prepare the Casserole Base:

  • In a large oven-safe skillet or casserole dish, add 1 1/2 cups of uncooked orzo, 1 finely chopped large onion, 2 diced bell peppers, and 1 cup of diced tomatoes.

  • Pour in 3 cups of chicken broth and 1/2 cup of dry white wine (if using).

  • Stir in 1/4 cup each of chopped fresh cilantro and parsley, 1 teaspoon of chili powder, 1/2 teaspoon each of ground cumin and smoked paprika, and salt and pepper to taste. Mix well to combine.

4. Add the Chicken:

  • Remove the chicken from the marinade (discard the marinade) and place the chicken breasts on top of the orzo mixture.

5. Bake the Casserole:

  • Cover the skillet or casserole dish tightly with aluminum foil.

  • Place in the preheated oven and bake for 30 minutes.

  • After 30 minutes, remove the foil and check the orzo for tenderness. If the orzo is not fully cooked, add a little more broth or water if needed.

  • Continue baking uncovered for an additional 25-30 minutes, or until the chicken is cooked through and the orzo is tender and has absorbed most of the liquid.

  • During the last 5 minutes, set your oven to broil to give the chicken a nice golden color.

6. Serve:

  • Remove the casserole from the oven and let it rest for a few minutes before serving.

  • Garnish with additional fresh cilantro and parsley if desired.

Nutrition Information (per serving):

  • Calories: 450

  • Fat: 20g

    • Saturated Fat: 4g

  • Carbohydrates: 40g

    • Fiber: 3g

    • Sugars: 2g

  • Protein: 30g

  • Cholesterol: 100mg

  • Sodium: 700mg

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