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One pan chicken orzo pasta bake in a shallow casserole pan.
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One Pan Chicken Orzo Pasta Bake

If there is one thing I love, that's a healthy one pan meal that tastes amazing and this Chicken Orzo Pasta Bake recipe is just that. Simple to throw together, while delivering big on flavour, without tonnes of dirty dishes. It's ready in under an hour, making it the perfect weeknight meal.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Mains
Cuisine: American, Australian, Gluten Free, Mediterranean
Diet: Gluten Free, Low Lactose
Keyword: orzo, pasta bake, risoni
Servings: 6 or 4 larger serves
Calories: 464kcal
Author: Sarah Bell

Equipment

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 500 grams chicken breast skinless and boneless, cut into 1-inch pieces
  • 1 leek washed and finely sliced
  • 200 grams button mushrooms
  • 4 cloves garlic peeled and minced
  • ¼ teaspoon dried thyme
  • 3 cups chicken stock
  • 340 grams orzo gluten free
  • 200 grams grape tomatoes
  • ½ teaspoon finely ground sea salt
  • ¼ cup capers
  • 1 cup frozen green peas
  • ½ cup grated mozzarella
  • 1 handful fresh basil leaves

Instructions

  • Preheat the oven to 200°C/392°F (conventional).
  • Bring a large shallow oven proof casserole pan or braiser to a medium heat. Once hot, add the olive oil and then chicken pieces. Brown the chicken on all sides.
  • Move the chicken to one side of the pan and add the leek and sliced mushrooms. Sauté until tender. Next, add the minced garlic and thyme sauté until fragrant.
  • Add the chicken stock, orzo, grape tomatoes, salt and capers and stir to combine. Bring to a boil, then turn off the heat and place the lid onto the pan. Carefully transfer to the oven to bake for 25 minutes.
  • At this point, remove the lid, add the green peas and stir through. Scatter the grated mozzarella over the top and return to the oven without the lid for 10 minutes, or until the cheese is melted and golden brown.
  • Serve hot topped with torn fresh basil leaves.

Notes

Nutrition facts are an estimate only. 

Storage

Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months (labelled with name and date). 

Nutrition

Calories: 464kcal | Carbohydrates: 56g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 734mg | Potassium: 851mg | Fiber: 4g | Sugar: 7g | Vitamin A: 831IU | Vitamin C: 19mg | Calcium: 94mg | Iron: 3mg