Veronika's Greek Lemon Chicken & Orzo Casserole

Veronika's Greek Lemon Chicken & Orzo Casserole

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Italian Recipes : Dinner Recipes

Veronika Bottos, our ever-creative ladies' group organizer, is known for pulling off fun themes and pushing the culinary envelope.

For the colour-themed party, she took on the challenge of a yellow dish and naturally gravitated towards lemons—her citrusy inspiration.

True to her adventurous spirit, Veronika once again decided to try out a new recipe, something her mom always finds a bit nuts. While her mom prefers sticking with foolproof dishes, Veronika loves the thrill of testing something new, and with a success rate of 9 out of 10, she has her mom impressed with her gutsiness! Fingers crossed that this lemon creation will be another winner.

Total Time

55 minutes

Prepare Time

Not Mentioned

Cook Time

Not Mentioned

Recipe Servings

6 - 8

Ingredients for
Veronika's Greek Lemon Chicken & Orzo Casserole

Orzo:

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo

Chicken:

2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

How to Make
Veronika's Greek Lemon Chicken & Orzo Casserole

Preheat the oven to 375 degrees F.
For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.