One Pan Chicken Caprese Baked Orzo

x 1

Easy one pan chicken caprese orzo bake simmered with juicy cherry tomatoes and basil pesto, baked with melty mozzarella cheese, topped with fresh basil and balsamic glaze.

To make it nutrient-dense, add a 5 ounce bag of spinach (about 4 cups) with the garlic in step 4. For gluten-free version, use gluten-free orzo or rice (1 1/2 to 2 cups rinsed uncooked white rice, brown rice not recommended). For dairy-free, omit mozzarella or use dairy-free cheese.

Prep Time

15 min

Cook Time

25 min

Total Time

40 min

Serves

6

Servings

6

Main Dish
Comfort Food
Chicken
Dinner
One Pot

Chicken

Ingredients

  • 1 1/2-2 pounds boneless skinless chicken thighs about 6 medium thighs
  • 1 1/2 teaspoons kosher salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Preparation

  1. Pat the chicken dry with a paper towel and season with salt and pepper.
  2. Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil.
  3. Add in the chicken and cook until golden brown, about 3 to 5 minutes per side.
  4. You do not need to cook all the way through, as it will finish cooking in the oven.
  5. Remove from the pan and transfer to a plate.

Orzo

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 1 shallot diced
  • 3 1/2 cups low-sodium chicken broth
  • 1/3 cups basil pesto
  • 1 pound dry orzo
  • 1/2 lemon juiced
  • 1 teaspoon kosher salt
  • 1 pint cherry tomatoes about 1 1/2 cups

Preparation

  1. Reduce heat to medium and add in another tablespoon of oil, then immediately add in the garlic and shallot.
  2. Cook, stirring frequently, until garlic is fragrant, about 1 minute.
  3. Next, stir in the chicken broth and pesto while scraping up any yummy bits from the bottom of the pan.
  4. Stir in the orzo, lemon juice, and salt, and mix until well combined.
  5. Bring mixture to a gentle simmer.

Bake and Finish

Ingredients

  • chicken including any accumulated chicken juices on the plate
  • 6 ounces mozzarella cheese whole-milk, cut into 8 thin slices (or sub 1 1/2 cups shredded mozzarella)
  • 2-3 tablespoons balsamic glaze
  • 1/4 cup fresh torn basil leaves

Preparation

  1. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the orzo mixture, then scatter the tomatoes all around the chicken.
  2. Bring mixture to a gentle boil.
  3. Place in the oven and bake, uncovered, for 15 to 20 minutes or until orzo is tender and cooked though.
  4. Remove from the oven and add slices of mozzarella cheese on top of the chicken.
  5. Switch the oven to the broiler setting on high and broil until the cheese is melted and slightly golden brown in places, 2 to 3 minutes.
  6. Drizzle the balsamic glaze over the chicken and orzo.
  7. Finish it off with fresh torn or julienned basil leaves.