- 12 ounces chicken breast fillet, without bone or skin, raw
- 1 tablespoon lemon pepper
- 1 tablespoon fresh lemon juice
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon dried dill weed
- ¼ teaspoon ground thyme
- 1 teaspoon minced garlic
- 3 cups chicken broth
- 2 cups orzo pasta, dry
- 2 lemons, thinly sliced
- Fresh chopped parsley or Parmesan cheese, garnish (optional)
Preheat oven to 375°F.
Filet each chicken breast into 2 thin pieces. Season with lemon pepper.
In a greased 13 x 9-inch baking dish, mix lemon juice, oil, salt, dill, thyme, garlic, chicken broth and orzo.
Arrange seasoned chicken pieces on top and gently press down into mixture.
Top each piece of chicken with a few lemon slices.
Bake 35 – 40 minutes, or until chicken reaches an internal temperature of 165°F and orzo is tender.
Top with parsley or grated Parmesan cheese, if desired.
Freeze and Bake option: Prepare Lemon Orzo Chicken Bake, but before baking, wrap tightly with foil and freeze. To prepare, thaw completely in the refrigerator, then bake at 375°F for about 40 minutes or until internal temperature reaches 165°F.
NUTRITION INFORMATION PER SERVING (1/3 OF CASSEROLE, 569g): 700 calories, 130 calories from fat, 14g total fat, 3g saturated fat, 0g trans fat, 115mg cholesterol, 1760mg sodium, 89g total carbohydrate, 5g dietary fiber, 6g sugars, 57g protein, 251mcg folate, 23mg vitamin C, 7mg iron.
We hope you love this Lemon Orzo Chicken Bake! Would you like to learn more about home baking and cooking? Visit our friends at the Home Baking Association for more baking tips and ideas on how to get your kiddos in the kitchen. Or, would you like to learn about how to plan meals on a budget? We’ve got tips from a registered dietitian!