Family Orzo Bake with Lemon Chicken, Tender Fennel and Gruyère Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish.

2. 2

   Toss the chicken with 1 tablespoon olive oil, the lemon zest, 2 tablespoons of the lemon juice, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

3. 3

   Heat a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring, until no longer pink on the outside. It does not need to be fully cooked. Transfer to a plate.

4. 4

   In the same skillet, add the butter and the remaining tablespoon of olive oil. Add the onion and fennel and cook for 6 to 8 minutes until softened. Add the garlic and cook for 30 seconds more.

5. 5

   Add the dry orzo to the skillet and stir for 1 minute to coat it in the juices. Pour in the hot chicken broth, heavy cream, remaining lemon juice, 1/2 teaspoon salt, and the remaining black pepper. Cook for 4 minutes, stirring occasionally.

6. 6

   Add the fresh spinach and cook for 1 minute until just wilted. Return the browned chicken along with any juices from the plate and mix well.

7. 7

   Transfer the mixture to the baking dish. Scatter the grated Gruyère over the top. In a small bowl, combine the breadcrumbs and Parmesan, then sprinkle over the surface.

8. 8

   Bake for 18 to 22 minutes at 220 °C / 425 °F, until the orzo is tender, the sauce is bubbling, and the crust is golden.

9. 9

   Let rest for 5 minutes before serving so the casserole sets slightly and portions more neatly.