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Baked Orzo with Chicken

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8


  • 2 boneless and skinless chicken breasts fully-cooked and cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 large carrots diced
  • 2 celery stalks diced
  • 5 cloves of garlic finely minced
  • 12 ounces dry orzo pasta
  • 2 tablespoons tomato paste
  • 2 cups vegetable stock
  • 1/4 cup fresh oregano
  • 6 ounces mozzarella cut into 1/2 inch cubes
  • 2/3 cup grated parmesan cheese
  • 3 roma tomatoes sliced
  • 1 teaspoon dried oregano
  • salt and black pepper
  • fresh chopped parsley for garnish


  • Preheat the oven to 400 degrees F.
  • Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, carrots and celery. Cook for about 10 minutes, or until the veggies are just tender. Add the garlic and cook for an additional 2 minutes. Add the orzo and tomato paste. Stir to mix well and cook for an additional 3-4 minutes.
  • Remove the pan from heat and stir in the chicken, stock, oregano mozzarella, parmesan and a generous amount of salt and black pepper. Mix well and transfer to a large baking dish. Place the sliced tomatoes on top and sprinkle with dry oregano.
  • Bake for 45-50 minutes or until the pasta is cooked through. Remove from heat and serve garnished with fresh parsley.
  • Enjoy!


I throw the chicken in the slow cooker on high for about 2 hours at the beginning of each week. I think this is the best way to always have cooked chicken on hand.