Description
A comforting one-pan baked dish with tender lemon-seasoned chicken thighs, zucchini, and orzo cooked in savory broth and finished with melted cheese and fresh herbs.
Ingredients
- 3 tbsp olive oil (divided)
- 2 zucchini or summer squash, thinly sliced
- 4 cloves garlic (minced)
- 1 medium yellow onion (chopped)
- 1.5 lbs chicken thighs (boneless and skinless)
- 1/2 tbsp dried thyme
- 1 tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- Red chili flakes (to taste)
- 1 medium lemon (juice and zest)
- 1 cup dry orzo pasta
- 1.5 cup low sodium chicken broth
- 2 cups chopped kale
- 1.5 cups marble cheese (shredded)
- 1/4 cup parmesan cheese
- 1 tbsp chopped fresh basil
- Red chili flakes (for topping)
Instructions
- Preheat oven to 400°F.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Add sliced zucchini, season with salt and pepper as desired, cover, and sauté for 3–5 minutes, stirring occasionally. Remove and set aside.
- In the same pan add the remaining 2 tablespoons olive oil, garlic, and chopped onion. Cook until fragrant, about 3 minutes.
- Arrange chicken thighs in a single layer in the pan, moving the onions aside if needed. Sear each side for about 3 minutes.
- Add orzo, dried thyme, Italian seasoning, salt, black pepper, red chili flakes, lemon juice, lemon zest, cooked zucchini, and chicken broth. Bring to a boil, then cover and simmer on low-medium heat for 15–20 minutes.
- If the pan is oven-safe, stir in the kale and half of the shredded cheese. Sprinkle the remaining cheese and parmesan on top. If the pan is not oven-safe, transfer the mixture to a casserole dish before adding kale and cheese.
- Bake for 10 minutes, then switch the oven to broil and broil for about 5 minutes until the cheese is browned.
- Remove from the oven, sprinkle with additional red chili flakes, stir in fresh basil, and serve.
Notes
- You can substitute spinach for kale if preferred.
- Use mozzarella or cheddar if marble cheese is unavailable.
- If the orzo absorbs too much liquid before baking, add a small splash of broth before placing in the oven.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently with a splash of broth to keep the orzo moist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 135 mg
