Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, cubed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add the cubed chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until softened and fragrant.
- Stir in the orzo pasta and cook for 1-2 minutes. Then, add the chicken broth and bring it to a simmer. Let it cook for 10-12 minutes until the orzo is tender and the liquid is mostly absorbed.
- Stir in the heavy cream, mozzarella cheese, and Parmesan cheese. Cook for another 2-3 minutes until the cheese is melted and the sauce is creamy.
- Return the cooked chicken to the skillet, stirring to combine. Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish and bake for 15-20 minutes, until bubbly and golden on top.
- Garnish with fresh parsley before serving.
Notes
- You can substitute mozzarella and Parmesan cheese with other cheeses if desired.
- For extra flavor, add a pinch of red pepper flakes.
- Feel free to use whole-grain orzo for a healthier option.
- To save time, use pre-cooked chicken or rotisserie chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
