Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1.5 cups uncooked orzo pasta
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 2 cups low sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1/2 cup shredded mozzarella

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a 9x13 inch baking dish, combine the raw chicken pieces, uncooked orzo, sun-dried tomatoes, garlic, dried oregano, red pepper flakes, salt, and black pepper.
  3. Pour in the chicken broth and heavy cream, whisking directly in the dish until the sauce is smooth and the orzo is evenly distributed.
  4. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  5. Remove the foil, stir the mixture gently, and sprinkle the shredded mozzarella evenly over the top.
  6. Return the dish to the oven, uncovered, for 10-15 minutes until the cheese is bubbly and golden brown.
  7. Remove from the oven and let the dish rest for 5 minutes.
  8. Drizzle with fresh lemon juice and garnish with chopped parsley before serving.