Family Creamy Orzo Bake with Chicken, Asparagus and Lemon Parmesan Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a large baking dish with a little of the olive oil.

2. 2

   In a bowl, mix the chicken with 1 tbsp lemon juice, Dijon mustard, half of the dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper.

3. 3

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring, until it loses its pink color 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 onion. Cook over medium heat for 3 minutes until softened. Add the garlic and cook for 30 seconds more.

5. 5

   Add the dry orzo and stir for 1 minute to lightly toast it. Pour in the chicken broth, heavy cream, the remaining dried thyme, and the remaining salt. Cook for 5 minutes over medium heat, stirring occasionally.

6. 6

   Add the asparagus, peas, and browned chicken with any juices. Cook 2 minutes more. Stir in 60 g / 2 oz grated parmesan, the lemon zest, and 1 additional tbsp lemon juice. Mix well.

7. 7

   Transfer the mixture to the baking dish and spread it evenly.

8. 8

   In a small bowl, combine the breadcrumbs with the remaining 30 g / 1 oz parmesan, 1 tbsp olive oil, and fresh parsley. Scatter this crust over the top.

9. 9

   Bake for 18 to 20 minutes at 220 °C / 425 °F, until the orzo is tender and the top is golden and crisp. For deeper color, broil for 1 to 2 minutes, watching closely.

10. 10

    Let it rest for 5 minutes before serving so the bake can settle and become creamier.