Description
Juicy pan-seared chicken breasts served over creamy orzo pasta and topped with a fresh Caprese salad of tomatoes, mozzarella, and basil, drizzled with balsamic glaze.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup dry white wine (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, cut into bite-sized pieces (bocconcini are perfect!)
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons balsamic glaze (or balsamic reduction)
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Chicken: Pat the chicken breasts dry with paper towels.
- In a small bowl, combine garlic powder, oregano, salt, and pepper.
- Rub the spice mixture evenly over both sides of each chicken breast.
- Heat olive oil in a large skillet over medium-high heat.
- Place the chicken breasts in the hot skillet and sear for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
- Remove the chicken from the skillet and set aside to rest.
- Cook the Orzo: In the same skillet (or a separate saucepan), heat olive oil over medium heat.
- Add the orzo pasta to the skillet and toast for 2-3 minutes, stirring frequently.
- Pour in the chicken broth and white wine (if using). Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is tender and the liquid has been absorbed. Stir occasionally.
- Remove from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
- Prepare the Caprese Topping: In a medium bowl, combine halved cherry tomatoes, mozzarella cheese, and chopped basil.
- Drizzle with olive oil and balsamic glaze.
- Season with salt and pepper to taste. Gently toss to combine.
- Assemble: Slice the cooked chicken breasts into thin slices.
- Divide the orzo evenly among plates or bowls.
- Top each serving of orzo with the sliced chicken.
- Spoon the Caprese topping generously over the chicken and orzo.
- Drizzle with extra balsamic glaze, if desired.
- Serve immediately.
Notes
- Chicken Thighs: Substitute chicken thighs for chicken breasts.
- Vegetarian Option: Omit the chicken and add grilled halloumi cheese or roasted vegetables.
- Pesto: Add a dollop of pesto to the orzo for extra flavor.
- Lemon Juice: A squeeze of fresh lemon juice over the finished dish brightens the flavors.
- Spicy Kick: Add a pinch of red pepper flakes to the Caprese topping for a little heat.
- Different Cheese: If you can’t find bocconcini, you can use fresh mozzarella that you cut into cubes. Burrata would also be amazing!
- Make Ahead: You can prepare the orzo and Caprese topping ahead of time. Just store them separately in the refrigerator and assemble the dish when you’re ready to serve. Cook the chicken fresh for the best results.
- Grilling the Chicken: For a smoky flavor, grill the chicken breasts instead of pan-searing them.
- Adding Spinach: Stir in a handful of fresh spinach into the orzo during the last few minutes of cooking for added nutrients and color.
- Using Different Herbs: Experiment with different herbs in the Caprese topping, such as oregano, thyme, or parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes