Chicken with Orzo and Veggies
Elevate your weeknight dinners with this comforting Chicken with Orzo and Veggies recipe—a one-skillet wonder that's as flavorful as it is easy to prepare! Succulent seared chicken breasts are nestled in a vibrant medley of sautéed carrots, zucchini, and cherry tomatoes, then simmered with toasty orzo pasta in a lemony chicken broth until tender. Infused with garlic, oregano, and a touch of parmesan cheese for a rich, savory finish, this dish strikes the perfect balance of wholesome and indulgent. Ready in just 45 minutes, this Mediterranean-inspired meal is ideal for busy evenings or casual entertaining. Serve it piping hot, garnished with a sprinkle of fresh parsley, for a complete, crowd-pleasing dinner experience. Keywords: one-skillet chicken recipe, orzo pasta with vegetables, Mediterranean chicken recipe, weeknight dinner ideas.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 medium carrots
- 1 medium zucchini
- 1 cup cherry tomatoes
- 3 cups chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese (grated)
- 2 tablespoons fresh parsley (chopped)
Instructions
Season the chicken breasts with 0.5 teaspoons of salt, 0.25 teaspoons of black pepper, and the dried oregano on both sides.
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Dice the yellow onion and mince the garlic cloves, then sauté them in the skillet for 2-3 minutes until fragrant and translucent.
Peel and dice the carrots, and dice the zucchini into small pieces. Add them to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften.
Halve the cherry tomatoes and add them to the skillet. Cook another 2 minutes until the tomatoes start to release their juices.
Pour the orzo into the skillet and stir to coat with the vegetable mixture for 1-2 minutes, allowing it to toast lightly.
Add the chicken broth and lemon juice to the skillet, stirring to combine. Bring the mixture to a boil.
Nestle the seared chicken breasts back into the skillet, reduce the heat to low, and cover. Simmer for 15 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through (internal temperature reaches 165°F or 74°C).
Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into strips.
Stir the parmesan cheese into the orzo mixture and season with additional salt and pepper to taste, if necessary.
Serve the orzo and vegetables in bowls, topped with sliced chicken and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1446 mg | 63% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.2 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 399 mg | 31% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 838 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
