Garlic Parmesan Chicken and Orzo Bake

Instructions

1. 1

   Preheat the oven to 220°C/425°F with a rack in the upper-middle position. While it heats, finely chop the onion, mince the garlic, chop the parsley, shred the mozzarella and finely grate the Parmesan.

2. 2

   Cut the raw chicken into roughly 2 cm pieces.

3. 3

   Heat 2 tsp of the olive oil in a 30 cm deep oven-safe skillet over medium heat. Add the onion and cook for 4 minutes, stirring, until softened.

4. 4

   Add the chicken and 0.5 tsp garlic salt. Increase to medium-high heat and cook for 6–8 minutes, stirring frequently, until the chicken reaches 74°C/165°F in the thickest pieces.

5. 5

   Stir in the garlic and Worcestershire sauce for 30 seconds. Add the dry orzo and ready-to-use chicken stock, scraping the bottom of the skillet. Bring to a brisk simmer over high heat, about 2–3 minutes.

6. 6

   Reduce the heat to medium-low and simmer uncovered for 4 minutes. Cover and simmer for another 6 minutes, stirring halfway through to prevent sticking. The orzo should be almost tender with some liquid remaining.

7. 7

   While the orzo simmers, mix the panko, parsley, remaining 0.5 tsp garlic salt and remaining 1 tsp olive oil in a small bowl.

8. 8

   Uncover the skillet and reduce the heat to low. Stir in the cream, mozzarella and Parmesan. Cook gently for 2–3 minutes, stirring, until the cheese melts and the orzo is tender; the sauce should still look slightly loose.

9. 9

   Scatter the breadcrumb mixture evenly over the skillet. Transfer the uncovered skillet to the oven and bake for 7–9 minutes, until the topping is golden and the centre reaches 74°C/165°F.

10. 10

    Using oven gloves, place the skillet on a heatproof surface and leave it to stand for 3 minutes before dividing into four portions. Keep the hot handle covered with an oven glove as a reminder.