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At the heart of this dish lies its simple yet hearty ingredients. Each component plays a crucial role in creating the rich, savory flavor profile that makes this orzo bake so irresistible. Let’s dive into what you’ll need to bring this comforting meal to life.

Savory Chicken Mushroom Orzo Bake

Experience the warmth and comfort of home cooking with this Savory Chicken Mushroom Orzo Bake. A delightful blend of juicy chicken thighs, earthy cremini mushrooms, and creamy orzo pasta all come together in one dish, creating a meal that's both hearty and satisfying. Perfect for family gatherings or cozy nights in, this recipe is sure to bring joy to your dinner table. Follow the straightforward steps and enjoy the delicious aromas in your kitchen as you create this comforting dish!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup (200g) orzo pasta

2 cups (480ml) low-sodium chicken broth

1 cup (150g) cremini mushrooms, sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup (150g) frozen peas, thawed

1 cup (100g) shredded mozzarella cheese, divided

1/2 cup (50g) grated Parmesan cheese, divided

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional, adjust to taste)

Salt and black pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Set your oven to 375°F (190°C) to preheat while you prepare the dish.

    Sauté the Chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the diced chicken thighs with salt, pepper, and half of the dried thyme and oregano. Sauté for about 5-7 minutes or until the chicken is browned and cooked through. Once done, transfer the chicken to a plate and set it aside.

      Cook the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Introduce the chopped onion and minced garlic; sauté for 3-4 minutes until the onions are soft and translucent. Next, add the sliced cremini mushrooms and cook them for an additional 5 minutes, or until they become tender and slightly caramelized.

        Combine All Ingredients: Return the cooked chicken to the skillet. Stir in the thawed peas, orzo, and chicken broth along with the remaining dried thyme and oregano. If you’re using red pepper flakes, add them now. Mix everything well and bring the mixture to a gentle simmer. Allow it to cook for about 2-3 minutes, letting the flavors meld.

          Incorporate Cheese: Remove the skillet from the heat, and fold in half of the shredded mozzarella and half of the grated Parmesan cheese, ensuring an even distribution throughout the mixture.

            Bake the Dish: Sprinkle the reserved mozzarella and Parmesan cheese evenly over the top. Cover the skillet with a lid or aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the orzo is fully cooked and has absorbed most of the liquid.

              Final Touches: Once baked, take the skillet from the oven and let it rest for about 5 minutes to slightly cool and set. Before serving, garnish generously with freshly chopped parsley for a pop of color and freshness.

                Prep Time, Total Time, Servings:

                  15 minutes | 45 minutes | Serves 4