Ingredients
Chicken and Seasoning
- 1 1/2 lbs chicken breast, boneless and skinless, cut into 1-inch cubes
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp ground mustard
- 1 tsp dried parsley
- 1/2 tsp dried thyme
Pasta and Vegetables
- 1 1/2 cups orzo
- 4 cups frozen broccoli and cauliflower mix (such as frozen “winter vegetable” mix)
Liquids
- 1 1/2 cups chicken broth
- 1 1/2 cups milk (2% or whole milk recommended)
Cheese
- 1 1/2 cups shredded cheddar cheese (preferably half sharp white cheddar and half orange cheddar)
- Freshly grated Parmesan cheese, for serving
Other
- Olive oil or cooking spray (for greasing the baking dish)
Instructions
- Prepare the Baking Dish and Chicken: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil or spray it with cooking spray. Add the cubed chicken breast to the baking dish along with salt, black pepper, garlic powder, onion powder, ground mustard, dried parsley, and dried thyme. Toss the chicken to evenly coat it with the spices and herbs.
- Add Orzo, Broccoli, and Liquids: Pour the orzo evenly over the seasoned chicken. Then add the chicken broth, milk, and frozen broccoli and cauliflower mix on top. Gently stir everything together to combine and ensure the orzo is submerged beneath the liquids.
- Bake Covered: Cover the baking dish tightly with aluminum foil to retain moisture. Place the dish in the preheated oven and bake for 40 to 45 minutes, allowing the orzo to cook and the chicken and vegetables to become tender.
- Add Cheese and Finish Baking: After the initial baking, carefully remove the foil and stir the mixture well. Sprinkle the shredded cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes until the cheese melts and turns slightly golden.
- Rest and Serve: Remove the baked dish from the oven and let it cool for 5 to 10 minutes. Stir gently before serving and top with freshly grated Parmesan cheese to add a sharp, savory finish.
Notes
- You can substitute chicken broth with vegetable broth to make this dish lighter.
- For a creamier texture, use whole milk instead of 2% milk.
- Feel free to swap frozen broccoli and cauliflower with fresh vegetables if preferred; just steam them slightly before adding to ensure even cooking.
- To make this recipe gluten-free, substitute orzo pasta with a gluten-free pasta variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
