Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1 teaspoon kosher salt, divided
- ½ teaspoon ground black pepper, divided
- ½ teaspoon garlic powder
- Oil spray for greasing
Main Ingredients
- 2 cups uncooked orzo
- 2 cups baby spinach, roughly chopped
- 1½ cups frozen peas
- 3 cups low-sodium chicken broth
- ½ cup basil pesto (store-bought or homemade)
Creamy Toppings and Garnish
- 1 tablespoon fresh lemon juice
- ⅓ cup grated Parmesan cheese
- ⅓ cup plain Greek yogurt (whole milk or 2%)
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat and Prepare Dish: Heat the oven to 375℉ (190℃) and grease a 9-by-13-inch baking dish with oil spray or a light coating of oil to prevent sticking.
- Season Chicken: Cut the chicken breasts into 1-inch, bite-sized pieces and sprinkle with ½ teaspoon salt, ¼ teaspoon pepper, and garlic powder. Toss thoroughly to coat the chicken evenly with the seasonings.
- Combine Ingredients: In the baking dish, add the orzo, chopped spinach, frozen peas, chicken broth, pesto, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper. Stir gently to combine all ingredients evenly.
- Add Chicken: Scatter the seasoned chicken pieces evenly over the orzo mixture in the baking dish. Shake the pan lightly to help the chicken settle into the mix.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165℉ (74℃) and is cooked through.
- Add Creamy Ingredients and Cheese: Remove the foil, then stir in the fresh lemon juice, grated Parmesan, and Greek yogurt. Spread the mixture evenly. Sprinkle shredded mozzarella cheese over the top.
- Finish Baking: Return the dish to the oven uncovered and bake for an additional 5 minutes or until the mozzarella is melted and bubbly.
- Rest and Serve: Let the casserole cool for 5 minutes before serving to allow flavors to meld and for easier portioning.
Notes
- Use whole milk or 2% Greek yogurt for best creaminess and flavor.
- You can substitute chicken broth with vegetable broth for a lighter option.
- Feel free to use homemade pesto or a high-quality store-bought version depending on convenience.
- Covering the dish while baking keeps the orzo moist and ensures the chicken cooks evenly.
- For an extra fresh burst, garnish with additional fresh basil or a lemon wedge before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated covered in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
