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One-Pan 35-Minute Oven Baked Chicken Caprese with Orzo
Cherry tomatoes roast until they burst and turn jammy, which is basically a sauce with no work involved. Chicken and zucchini roast alongside, orzo goes in to soak it all up, and mozzarella melts over the top.
Fresh basil at the end is not optional. It is what makes the whole pan taste like caprese instead of just baked chicken.
Servings: 4
Calories: 720kcal
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Equipment
- 1 Cooking spray can
- 1 Small pot To heat chicken broth.
Ingredients
- 2 cups Cherry tomatoes
- 1 whole Zucchini thinly sliced
- 4 whole Garlic cloves minced
- 1/2 whole White onion or Yellow onion, diced
- 4 tbsp Olive oil or Avocado oil
- 4-6 whole Chicken breasts, boneless, skinless thinly sliced
- 1/4 cup Fresh basil chopped
- 1 tsp Salt and pepper
- 1 tsp Italian seasoning
- 1 tsp Red pepper flakes
- 2 cups Dry orzo pasta
- 1/2 cup Basil pesto
- 3 cups Chicken broth HOT
- 2 cups Mozzarella shredded OR 6 sliced pieces of fresh mozzarella
Toppings
- Drizzle of balsamic vinegar and more basil
Instructions
- Preheat oven to 400 degrees.
- Grease 9×13 baking dish with cooking spray and set aside.
- In greased baking dish, add cherry tomatoes, zucchini, garlic, onion, oil, chicken breasts, fresh basil, salt, pepper, Italian seasoning, red pepper flakes.
- Mix well to combine.
- Cook for 10 minutes and remove from oven.
- Add dry orzo and pesto.
- Pour hot broth over and stir with a fork to combine.
- Return to oven and bake for 15 minutes or until most of the broth has evaporated. (But not all of it.)
- Remove from oven, stir gently and sprinkle cheese on top or add fresh mozzarella.
- Bake for another 10 minutes, until cheese has melted and chicken is cooked through (165 degrees).
- Top with a drizzle of balsamic vinegar and fresh basil.
- Enjoy!
Nutrition
Calories: 720kcal | Carbohydrates: 66g | Protein: 27g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 43mg | Sodium: 1943mg | Potassium: 456mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1571IU | Vitamin C: 18mg | Calcium: 487mg | Iron: 2mg
Tried this recipe?Let us know how it was!
Tips for Making This Recipe
- Roast the tomatoes until they actually burst. That is your sauce.
- Cut the zucchini thick so it does not disappear.
- Add the orzo with hot broth so it starts cooking right away.
- Tear the mozzarella over the top for the last few minutes only.
- Basil goes on after it leaves the oven, never before.
Frequently Asked Questions
Fresh mozzarella or shredded?
Fresh torn mozzarella melts into creamy pools. Shredded gives more even coverage.
Can I swap the vegetables?
Yes. Bell peppers, asparagus, or eggplant all roast nicely here.
Should I add balsamic?
A drizzle of balsamic glaze at the end is very good, though not traditional caprese.
How do I keep the orzo from drying out?
Cover it once the orzo goes in, and add a splash of broth if the pan looks dry.
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