Ingredients:

  • 1 lb (450 g) boneless, skinless chicken breasts, diced
  • 1 cup (200 g) orzo pasta
  • 2 cups (480 ml) chicken broth
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) mozzarella cheese, shredded
  • ½ cup (50 g) Parmesan cheese, grated
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (any color), chopped
  • Salt and pepper to taste
  • Optional herbs/spices for flavoring (e.g., Italian seasoning or thyme)
  • Additional mozzarella cheese for topping
  • Fresh parsley for garnishing

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, add a tablespoon of olive oil.
  3. Once hot, add the diced chicken breasts and season with salt and pepper.
  4. Cook until browned on all sides and no longer pink in the center—approximately 5-7 minutes. Remove chicken from skillet and set aside.
  5. In the same skillet, add another tablespoon of olive oil if needed.
  6. Add diced onions and bell peppers; sauté until softened—around 3-4 minutes.
  7. Stir in minced garlic and cook for an additional minute until fragrant.
  8. To the vegetable mixture in the skillet, add cooked chicken back in along with orzo pasta.
  9. Pour in chicken broth and heavy cream; stir well to combine everything.
  10. Pour this mixture into a greased baking dish (about a quart size) ensuring even distribution across the bottom.