One Pan, 35 Minute, Oven Baked Chicken Caprese with Orzo
Juicy baked chicken with fresh mozzarella, tomatoes, and basil over a bed of perfectly cooked orzo. A beautiful one pan dinner ready in just 35 minutes.
Servings: 4
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 9x13 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