Chicken and Orzo with Goat Cheese

I like this recipe because you stir everything together in one pot and bake it in the oven. It's hands-off. So I can watch TV while dinner makes itself. That's how I roll.

Chicken and Orzo with Goat Cheese
Adapted from Everyday Food
Serves: 6

4 cups low-sodium chicken broth
3/4 cup water
1 1/4 teaspoon coarse salt
1/4 teaspoon ground black pepper
1 pound chicken breasts, cut into bite-sized pieces
1 pound orzo
4 ounces crumbled goat cheese
1/4 cup chopped fresh basil
2 teaspoons finely grated lemon zest
1 tablespoon lemon juice
1 cup grated Parmesan cheese

Preheat oven to 400 degrees. In a large, oven-safe Dutch oven,* bring broth, water, salt, and pepper to a boil. Add chicken, orzo, goat cheese, basil, lemon zest, and lemon juice to the broth. Stir to combine.

Bake uncovered for 35-40 minutes, until orzo is tender and cooking liquid is mostly absorbed. Sprinkle with Parmesan cheese. Let it rest for about 5 minutes (to give the cheese a chance to melt) before serving.

*If you don't have a pot that's safe for the stove and the oven, bring broth and water to a boil in a saucepan and then pour it into a 3-quart baking dish with the rest of the ingredients. I like to use an oven-safe pan so I only have to wash one dish!