Recipe: Chicken-Mushroom-Orzo Bake

Disclaimer: The pictures I took of this meal are not very pretty. I know. But it tasted really good, despite being a little sad-looking. This is a tasty, simple meal that's filling without being rich. I love that the ingredients are so basic. It's a great winter-time meal, you can get everything assembled and in the oven in just a few minutes (takes me under 10 minutes!) and then you bake it for about 45 minutes. A few notes: My first time making this I used low sodium chicken broth and had to sprinkle sea salt over the entire dish when it was done, it reallllly needed it. So if you use low sodium broth be ready to add about an extra half-teaspoon of salt (to taste, the amount will really depend on your preferences). I buy pre-chopped mushrooms to make for quicker prep. I think this recipe is the perfect winter-time meal--simple, comforting, but not excessively heavy. And I really love mushrooms. A lot. :) 

Chicken-Mushroom-Orzo Bake
Slightly adapted from LemonsForLulu

  • 1/4 cup butter, divided 
  • 3 chicken breasts (I sliced them into about 3-4 strips per breast)
  • 1/4 teaspoon salt (plus more to taste, especially if you use low-sodium broth)
  • 1/4 teaspoon pepper 
  • 1/2 onion, chopped 
  • 1 cloves garlic, minced 
  • 8 oz. mushrooms, sliced 
  • 1/2 teaspoon sage 
  • 8 oz package orzo 
  • 2 cups chicken broth

  1. Preheat oven to 375. 
  2. In a large skillet melt 2 Tablespoons of butter. Add onion and garlic, stirring constantly for 1 minute. Add mushrooms and sage. Cook until the mushrooms just begin to soften. Add orzo. Stir and cook until orzo is lightly toasted and fragrant. Pour orzo mixture into a lightly buttered 13 x 9 baking dish.
  3. Return the skillet to the stovetop and melt 2 more tablespoons of butter. Season chicken breasts with salt and pepper and brown chicken for 3 minutes, turn and brown the second side for 1 minute. 
  4. Arrange the chicken over the orzo in the baking dish. Slowly pour chicken stock over orzo and chicken. 
  5. Bake for 45-50 minutes or until chicken reaches 165 degrees and liquid has been absorbed into the pasta. Serve and enjoy :)

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