One-Pan Chicken Caprese Orzo
Caprese dinner in one pan, with enough comfort to feel like dinner happened.
When you’re tired and dinner needs to happen without a debate, this one-pan chicken caprese and orzo is a good move. It leans on familiar caprese flavors—tomato, basil, mozzarella—but turns them into a real dinner with chicken and pasta-like orzo so it feels filling, not fussy. Everything cooks in one skillet, which means less chopping than a big recipe site would ask for and fewer dishes to face later. The sauce is light, glossy, and tomato-forward rather than heavy, so it tastes fresh even on a low-energy night. Expect simple, cozy, and reliable—not fancy, but very satisfying.
Ingredients
- 1.25 lb boneless skinless chicken breasts — Cut into bite-size pieces
- 1 tsp kosher salt — Plus more to taste
- 0.5 tsp black pepper — Plus more to taste
- 2 tbsp olive oil
- 3 unit garlic cloves — Minced
- 1 cup orzo
- 1 cup chicken broth
- 1 cup water
- 1 cup cherry tomatoes — Halved
- 1 tbsp tomato paste
- 0.5 tsp dried oregano
- 1.5 cup mozzarella — Shredded or torn into small pieces
- 0.25 cup fresh basil — Torn
- 1 tbsp balsamic glaze — Optional, for finishing
Method
- 1 Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook the chicken until lightly browned and mostly cooked through, about 4 to 5 minutes.
- 2 Add the garlic, orzo, tomato paste, oregano, chicken broth, water, and cherry tomatoes. Stir well, bring to a simmer, then reduce heat to medium-low and cover. Cook, stirring once or twice, until the orzo is tender and most of the liquid is absorbed, 10 to 12 minutes.
- 3 Stir in the mozzarella and half the basil. Let it sit for 1 minute so the cheese melts, then taste and add more salt or pepper if needed.
- 4 Top with the remaining basil and a drizzle of balsamic glaze, if using. Serve hot.
Variations
- Vegetarian swap — Skip the chicken and add 1 can drained white beans at the end, or use bite-size tofu cubes for a meatless version.
- Faster swap — Use pre-cooked chicken and stir it in with the mozzarella so the whole dish comes together even quicker.
- Substitutions — Use baby spinach instead of basil, or swap the cherry tomatoes for diced canned tomatoes if that is what you have.
Notes
If the skillet looks dry before the orzo is tender, add a splash of water or broth. For the best texture, serve right away while the mozzarella is melty.
Equipment that helps
- Large skillet with a lid — It lets the orzo cook evenly in the same pan as the chicken and tomatoes.
- Wooden spoon — It helps you stir the orzo without scraping the skillet too aggressively.
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