There’s no denying the hustle of weeknight dinners can be a real challenge, but with our roundup of 20 Delicious Chicken Breast and Orzo Recipes, you’re in for a treat! Perfect for those busy evenings, these dishes blend simplicity with flavor, turning your meal prep into a breeze. Whether you’re craving comfort food or something light and fresh, we’ve got you covered. Let’s dive into these mouthwatering recipes!
Lemon Garlic Chicken Breast with Orzo
Ready to shake up your dinner routine? This lemon garlic chicken breast with orzo is a **game-changer**—juicy, zesty, and ready in a flash.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cloves of garlic, minced
- The zest and juice of 1 lemon
- A splash of olive oil
- 1 cup of orzo
- 2 cups of chicken broth
- A handful of fresh parsley, chopped
- Salt and pepper, just enough to season
Instructions
- Preheat your skillet over medium heat and add a splash of olive oil.
- Season the chicken breasts with salt and pepper, then sear them in the skillet for 6-7 minutes on each side, or until golden brown. **Tip:** Don’t move them around too much to get that perfect crust.
- Remove the chicken and set aside. In the same skillet, toss in the minced garlic and lemon zest, cooking for about 30 seconds until fragrant.
- Add the orzo to the skillet, stirring to coat it in the garlic and lemon mix. Pour in the chicken broth and bring to a simmer.
- Return the chicken to the skillet, nestling it into the orzo. Cover and cook for 10 minutes, or until the orzo is tender and the chicken is cooked through. **Tip:** Keep the lid on to trap the steam and cook the orzo evenly.
- Finish by stirring in the lemon juice and a handful of chopped parsley. **Tip:** The lemon juice brightens everything up—don’t skip it!
Absolutely bursting with bright lemon and savory garlic, this dish is a texture dream—creamy orzo with tender chicken. Try serving it with a side of roasted veggies for a colorful plate.
Creamy Parmesan Chicken and Orzo Bake
Just when you thought chicken couldn’t get any cozier, this bake swoops in. Creamy, cheesy, and packed with orzo—it’s the comfort food hug you didn’t know you needed.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cups of orzo
- A splash of olive oil
- 2 cloves of garlic, minced
- A pinch of salt and pepper
- A handful of grated Parmesan
- A cup of heavy cream
- A sprinkle of fresh parsley
Instructions
- Preheat your oven to 375°F—no guessing, just set it and forget it.
- Heat a splash of olive oil in a skillet over medium heat. Add the chicken, season with salt and pepper, and cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pan for that perfect sear.
- Toss in the minced garlic and stir for 30 seconds until fragrant—your kitchen should smell amazing right now.
- Add the orzo to the skillet, stirring to coat it in all those delicious flavors.
- Pour in the heavy cream and a handful of Parmesan, stirring until the cheese melts into creamy perfection. Tip: Keep the heat medium to avoid curdling the cream.
- Transfer everything to a baking dish, sprinkle with more Parmesan, and bake for 20 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before serving—patience pays off.
All that’s left is digging into this creamy, dreamy bake. The orzo soaks up all the flavors, and the chicken stays juicy. Serve it straight from the dish for that family-style vibe.
Mediterranean Chicken Breast and Orzo Salad
Hungry for something fresh yet filling? This Mediterranean Chicken Breast and Orzo Salad is your ticket to flavor town—quick, easy, and packed with those sunny vibes.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cups of orzo pasta
- A splash of olive oil
- A handful of cherry tomatoes, halved
- A small cucumber, diced
- A handful of pitted kalamata olives
- A sprinkle of feta cheese
- A squeeze of lemon juice
- A pinch of salt and pepper
- A dash of dried oregano
Instructions
- Preheat your grill or skillet to medium-high heat, about 375°F.
- Season the chicken breasts with salt, pepper, and a dash of dried oregano.
- Grill or sear the chicken for 6-7 minutes on each side, until the internal temperature hits 165°F. Tip: Let it rest for 5 minutes before slicing to keep it juicy.
- While the chicken cooks, boil the orzo in salted water for 9 minutes, until al dente. Drain and rinse under cold water to stop the cooking.
- Toss the orzo with a splash of olive oil, the cherry tomatoes, cucumber, olives, and a squeeze of lemon juice. Tip: Add the lemon juice while the orzo is still warm to absorb all the flavors.
- Slice the rested chicken and lay it over the orzo salad. Crumble the feta cheese on top. Tip: For extra creaminess, let the salad sit for 10 minutes before serving.
Every bite is a mix of tender chicken, chewy orzo, and crisp veggies—finished with a tangy feta kick. Serve it chilled for a picnic or warm as a cozy dinner.
Spicy Cajun Chicken and Orzo Skillet
Get ready to shake up your dinner routine with this fiery one-pan wonder that’s got all the zing and none of the fuss.
Ingredients
- 1.5 lbs chicken thighs, bite-sized
- 2 cups orzo, uncooked
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 tbsp Cajun seasoning
- 1 red bell pepper, diced
- 3 cups chicken broth
- A handful of parsley, chopped
- A squeeze of lemon juice
Instructions
- Heat a splash of olive oil in a large skillet over medium-high heat.
- Add the chicken thighs and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pan to get that perfect sear.
- Toss in the minced garlic and Cajun seasoning, stirring for 30 seconds until fragrant.
- Throw in the diced red bell pepper and orzo, giving everything a good mix.
- Pour in the chicken broth, bring to a boil, then reduce heat to simmer. Cover and cook for 10 minutes. Tip: Keep an eye on the liquid level to prevent sticking.
- Once the orzo is tender and the liquid’s absorbed, kill the heat. Stir in the parsley and a squeeze of lemon juice. Tip: The lemon brightens up the dish beautifully.
Expect a creamy orzo with a kick, tender chicken, and a pop of color from the peppers. Serve it straight from the skillet for that rustic, shareable vibe.
Sun-Dried Tomato Chicken Breast with Orzo
Bold flavors meet quick prep in this sun-dried tomato chicken breast with orzo—your weeknight dinner just got a major upgrade.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tbsp olive oil
- A splash of balsamic vinegar
- 1/2 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 1 cup orzo
- 2 cups chicken broth
- A handful of fresh basil, torn
- Salt and pepper, to season
Instructions
- Preheat your skillet over medium heat and add a couple of tbsp olive oil.
- Season the chicken breasts with salt and pepper, then sear in the skillet for 5-6 minutes per side until golden. Tip: Don’t move them around to get that perfect crust.
- Remove chicken and set aside. In the same skillet, add a splash of balsamic vinegar to deglaze, scraping up those tasty bits.
- Toss in the minced garlic and sun-dried tomatoes, sauté for 1 minute until fragrant.
- Stir in the orzo, then pour in 2 cups chicken broth. Bring to a simmer.
- Return the chicken to the skillet, nestling it into the orzo. Cover and cook for 10 minutes on low. Tip: Keep the lid on to trap steam and cook the orzo evenly.
- Check the orzo is al dente and the chicken’s internal temp hits 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
- Garnish with torn basil leaves before serving.
Juicy chicken, chewy orzo, and that sun-dried tomato tang make every bite pop. Try plating it with a drizzle of extra olive oil and a sprinkle of parmesan for extra flair.
One-Pot Chicken Breast and Orzo Casserole
Oven-ready in minutes, this one-pot wonder combines juicy chicken breast with creamy orzo for a no-fuss dinner that’s big on flavor. Skip the dishes and dive into comfort food at its finest.
Ingredients
- 1.5 lbs chicken breast, cut into chunks
- A couple of garlic cloves, minced
- A splash of olive oil
- 1 cup orzo, uncooked
- 2 cups chicken broth
- A handful of cherry tomatoes, halved
- A sprinkle of dried oregano
- A pinch of salt and pepper
- 1/2 cup grated Parmesan
- A bunch of fresh basil, chopped
Instructions
- Heat a splash of olive oil in a large pot over medium-high heat.
- Add the chicken chunks, seasoning with a pinch of salt and pepper. Cook until golden, about 5 minutes per side. Tip: Don’t overcrowd the pot to get a nice sear.
- Toss in the minced garlic and stir for 30 seconds until fragrant.
- Pour in the orzo, stirring to coat it in the oil and garlic.
- Add the chicken broth, cherry tomatoes, and a sprinkle of dried oregano. Bring to a boil.
- Reduce heat to low, cover, and simmer for 10 minutes. Tip: Stir occasionally to prevent sticking.
- Check the orzo is al dente and the chicken is cooked through (165°F).
- Remove from heat, stir in the grated Parmesan and fresh basil. Tip: Let it sit for 2 minutes to thicken.
Unbelievably creamy with a hint of tang from the tomatoes, this casserole is a weeknight hero. Serve it straight from the pot for that rustic, shareable vibe.
Herb-Roasted Chicken Breast with Orzo Pilaf
Skip the takeout—this herb-roasted chicken breast with orzo pilaf is your weeknight hero. Simple, savory, and seriously satisfying.
Ingredients
- 2 boneless, skin-on chicken breasts
- A couple of sprigs of fresh rosemary
- A handful of fresh thyme
- 2 cloves of garlic, minced
- A splash of olive oil
- 1 cup of orzo
- 2 cups of chicken broth
- A pinch of salt and pepper
- A squeeze of lemon juice
Instructions
- Preheat your oven to 375°F. Let it heat up while you prep the chicken.
- Rub the chicken breasts with olive oil, minced garlic, salt, and pepper. Top with rosemary and thyme.
- Place the chicken on a baking sheet. Roast for 25-30 minutes, until the skin is golden and the internal temp hits 165°F.
- While the chicken roasts, toast the orzo in a dry pan over medium heat for 2 minutes, until slightly golden.
- Add the chicken broth to the orzo. Bring to a boil, then simmer for 10 minutes, covered, until the orzo is tender and the liquid is absorbed.
- Fluff the orzo with a fork. Stir in a squeeze of lemon juice for brightness.
- Let the chicken rest for 5 minutes before slicing. This keeps it juicy.
- Serve the sliced chicken over the orzo pilaf. Garnish with extra herbs if you’re feeling fancy.
Buttery orzo meets crispy-skinned chicken in this dish. Try it with a side of roasted veggies or a simple salad for a complete meal.
Spinach and Feta Stuffed Chicken Breast with Orzo
You’ve got to try this Spinach and Feta Stuffed Chicken Breast with Orzo—it’s a game-changer for weeknight dinners. Yep, it’s that good.
Ingredients
- 2 chicken breasts (because who’s counting?)
- A handful of spinach, roughly chopped
- A generous crumble of feta cheese
- 1 cup of orzo (trust me, it’s the perfect side)
- A splash of olive oil
- A couple of garlic cloves, minced
- 1/2 cup of chicken broth (for that extra flavor punch)
- Salt and pepper (just enough to season)
Instructions
- Preheat your oven to 375°F—no guessing here.
- Slice a pocket into each chicken breast; be careful not to cut through.
- Stuff each breast with spinach and feta. Pro tip: Don’t overstuff, or it’ll spill out.
- Heat olive oil in a pan over medium-high. Sear the chicken for 2-3 minutes per side until golden.
- Transfer the chicken to a baking dish. Bake for 20 minutes—use a thermometer to hit 165°F inside.
- Meanwhile, cook orzo in chicken broth with minced garlic until al dente, about 9 minutes. Another pro tip: Stir occasionally to prevent sticking.
- Serve the chicken over orzo. Final pro tip: Let the chicken rest for 5 minutes before slicing for juicier results.
Now, the chicken’s juicy inside with a crispy exterior, and the orzo? Creamy with a garlicky kick. Try plating it with a lemon wedge for a zesty finish.
Balsamic Glazed Chicken Breast and Orzo
Get ready to wow your taste buds with this balsamic glazed chicken breast and orzo—simple, savory, and seriously delicious.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cups of orzo
- A splash of balsamic vinegar
- A drizzle of olive oil
- A pinch of salt and pepper
- A handful of fresh basil, chopped
- A clove of garlic, minced
- A tablespoon of honey
Instructions
- Preheat your oven to 375°F—this ensures your chicken cooks evenly.
- Season the chicken breasts with salt and pepper, then sear them in a hot pan with olive oil for 3 minutes per side for that golden crust.
- Whisk together balsamic vinegar, honey, and minced garlic in a bowl—this glaze will add a sweet and tangy kick.
- Pour the glaze over the chicken in the pan, then transfer to the oven to bake for 15 minutes, or until the internal temp hits 165°F.
- While the chicken bakes, cook the orzo according to package instructions—al dente is the way to go for the perfect bite.
- Chop the fresh basil and toss it with the cooked orzo for a fresh, herby flavor.
- Once the chicken is done, let it rest for 5 minutes before slicing—this keeps it juicy.
- Serve the sliced chicken over the orzo, drizzling any remaining glaze from the pan on top.
Velvety orzo meets the crisp, caramelized edges of chicken, all tied together with that glossy balsamic glaze. Try topping with extra basil or a sprinkle of parmesan for an extra layer of flavor.
Pesto Chicken Breast with Orzo and Roasted Vegetables
Yum! This dish is a weeknight hero—juicy chicken, vibrant pesto, and those roasted veggies? *Chef’s kiss*.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cups of orzo
- A handful of cherry tomatoes
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- A splash of olive oil
- 2 tbsp of pesto
- Salt and pepper, just a pinch
- 1/2 cup of feta cheese, crumbled
Instructions
- Preheat your oven to 400°F—get it hot for those veggies.
- Toss cherry tomatoes, zucchini, and bell pepper with a splash of olive oil, salt, and pepper. Roast for 20 mins until they’re slightly charred. Tip: Don’t crowd the pan; give them space to caramelize.
- While veggies roast, cook orzo as per package instructions. Drain and set aside. Tip: Salt the water like the sea for flavor-packed orzo.
- Season chicken breasts with salt and pepper. Heat a pan over medium-high, add a splash of olive oil, and cook chicken for 6-7 mins per side until golden and 165°F inside. Tip: Let chicken rest 5 mins before slicing to keep it juicy.
- Mix orzo with roasted veggies and half the pesto. Plate orzo, top with sliced chicken, dollop remaining pesto, and sprinkle feta. The feta melts slightly, creating creamy pockets of flavor.
The orzo’s creamy, the chicken’s herby, and those veggies? Sweet with a smoky edge. Serve it straight from the pan for that rustic, shareable vibe.
Cheesy Chicken Breast and Orzo Stuffed Peppers
Zesty flavors meet comfort food in these cheesy chicken breast and orzo stuffed peppers. **Bold** tastes and **easy** steps make this a weeknight winner.
Ingredients
- 4 large bell peppers, any color
- 1 cup orzo, uncooked
- 2 cups cooked chicken breast, shredded
- 1 cup marinara sauce
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper, just a pinch
Instructions
- Preheat your oven to 375°F. **Tip**: This ensures even cooking.
- Cut the tops off the bell peppers and remove the seeds. **Tip**: Keep the tops for a cute presentation.
- Boil the orzo according to package instructions, then drain.
- In a pan, heat a splash of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Mix the cooked orzo, shredded chicken, marinara sauce, mozzarella, Parmesan, Italian seasoning, salt, and pepper in a bowl.
- Stuff the bell peppers with the orzo mixture. **Tip**: Pack it tight to prevent drying out.
- Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender.
- Let them cool for 5 minutes before serving. The cheese should be bubbly and golden.
Great for a hearty dinner, these peppers offer a **creamy** orzo center with a **crisp** pepper bite. Serve with a side salad for a full meal.
Thai-Inspired Coconut Chicken Breast and Orzo
Bold flavors meet creamy textures in this Thai-inspired coconut chicken breast and orzo dish. Perfect for a weeknight dinner that feels anything but ordinary.
Ingredients
- 2 boneless, skinless chicken breasts
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 cup of orzo
- A can of coconut milk
- A handful of fresh basil, chopped
- A squeeze of lime juice
- A pinch of salt and pepper
Instructions
- Heat a splash of olive oil in a pan over medium heat. Add the chicken breasts, seasoning with a pinch of salt and pepper. Cook for 6-7 minutes on each side until golden and cooked through. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
- In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
- Add the orzo to the pan, stirring to coat it in the garlic and oil. Pour in the coconut milk and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed. Tip: If the orzo seems too dry, add a splash of water.
- Slice the chicken and stir it into the orzo along with the chopped basil and a squeeze of lime juice. Serve immediately.
Fluffy orzo soaked in creamy coconut milk pairs perfectly with the tender chicken, while the lime adds a zesty kick. Try serving it in bowls with extra basil on top for a pop of color.
Garlic Butter Chicken Breast with Orzo and Asparagus
Oh, you’re about to dive into a dish that’s all about bold flavors and minimal fuss. Garlic butter chicken breast with orzo and asparagus is your weeknight hero, ready in under 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tbsp of butter
- A splash of olive oil
- 3 garlic cloves, minced
- A cup of orzo
- A bunch of asparagus, trimmed
- A pinch of salt and pepper
- A sprinkle of parsley for garnish
Instructions
- Heat a splash of olive oil in a pan over medium-high heat. Season the chicken breasts with salt and pepper.
- Add the chicken to the pan. Cook for 6-7 minutes on each side until golden and cooked through. Tip: Don’t move the chicken around too much to get a perfect sear.
- Remove the chicken and set aside. In the same pan, melt a couple of tbsp of butter. Add minced garlic and sauté for 30 seconds until fragrant.
- Add a cup of orzo to the pan. Stir to coat in the garlic butter. Pour in 2 cups of water, bring to a boil, then simmer for 9 minutes.
- Meanwhile, chop the asparagus into 2-inch pieces. Add to the orzo in the last 3 minutes of cooking. Tip: The asparagus should be tender but still crisp.
- Slice the chicken and place it back on top of the orzo and asparagus. Garnish with parsley. Tip: Let the chicken rest for a couple of minutes before slicing to keep it juicy.
Just like that, you’ve got a dish where the chicken is juicy, the orzo is creamy, and the asparagus adds a fresh crunch. Serve it straight from the pan for that rustic, family-style vibe.
BBQ Chicken Breast and Orzo Bowl
Craving something that’s both hearty and hassle-free? This BBQ Chicken Breast and Orzo Bowl is your weeknight hero, packing smoky flavors and creamy textures in every bite.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of cups of orzo
- A splash of olive oil
- 1/2 cup of your favorite BBQ sauce
- A pinch of salt and pepper
- 1/4 cup of chopped fresh cilantro
- 1/2 cup of crumbled feta cheese
Instructions
- Preheat your grill or grill pan to medium-high heat, about 375°F.
- Brush the chicken breasts with olive oil and season both sides with salt and pepper.
- Grill the chicken for 6-7 minutes per side, or until the internal temperature hits 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
- While the chicken cooks, bring a pot of salted water to a boil and cook the orzo according to package directions, usually about 8-10 minutes. Drain and set aside.
- Slice the rested chicken into strips and toss with BBQ sauce.
- Divide the orzo into bowls, top with BBQ chicken, sprinkle with cilantro and feta. Tip: For an extra kick, drizzle with a little more BBQ sauce before serving.
Ready to dig in? The orzo’s creaminess balances the smoky BBQ chicken perfectly, while the feta adds a salty punch. Try serving it with a side of garlic bread to scoop up every last bit.
Chicken Breast and Orzo Soup with Kale
Just when you thought chicken soup couldn’t get any cozier, this Chicken Breast and Orzo Soup with Kale walks in. **Bold flavors**, **minimal effort**, and **maximum comfort**—this is your new go-to.
Ingredients
- 1 tbsp olive oil
- a couple of garlic cloves, minced
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 lb chicken breast, cubed
- a splash of white wine (optional but hey, why not?)
- 6 cups chicken broth
- 1 cup orzo
- 2 cups kale, torn
- salt and pepper, to your heart’s content
Instructions
- **Heat** olive oil in a large pot over medium heat. **Tip**: The oil should shimmer but not smoke.
- **Add** garlic, onion, carrots, and celery. **Sauté** until the onion is translucent, about 5 minutes.
- **Toss in** the chicken cubes. **Cook** until no longer pink, about 5 minutes. **Tip**: Don’t overcrowd the pot to ensure even cooking.
- **Pour in** the white wine if using. **Let it bubble** for a minute to cook off the alcohol.
- **Add** chicken broth. **Bring** to a boil, then **reduce** heat to simmer for 10 minutes.
- **Stir in** orzo. **Cook** for 8 minutes, stirring occasionally to prevent sticking. **Tip**: Orzo cooks fast, so keep an eye on it.
- **Fold in** kale. **Cook** until wilted, about 2 minutes. **Season** with salt and pepper.
Yum—this soup is **creamy** from the orzo, **hearty** with chicken, and **fresh** with kale. Serve with a crusty bread for dipping, or top with grated parmesan for extra oomph.
Citrus-Marinated Chicken Breast with Orzo
Whip up this zesty Citrus-Marinated Chicken Breast with Orzo for a meal that’s as vibrant as your summer playlist. Bold flavors meet effortless cooking in this dish that’s sure to impress.
Ingredients
- 2 boneless, skinless chicken breasts
- A splash of olive oil
- The zest and juice of 1 lemon
- The zest and juice of 1 orange
- A couple of garlic cloves, minced
- A pinch of salt and pepper
- 1 cup of orzo
- A handful of fresh parsley, chopped
Instructions
- In a bowl, mix the olive oil, lemon zest and juice, orange zest and juice, minced garlic, salt, and pepper to create the marinade.
- Add the chicken breasts to the marinade, ensuring they’re fully coated. Let them sit for at least 30 minutes in the fridge—longer for more flavor.
- Preheat your grill or skillet to medium-high heat (about 375°F). Grill the chicken for 6-7 minutes per side or until the internal temperature hits 165°F.
- While the chicken cooks, boil the orzo in salted water according to package instructions, usually about 8-10 minutes for al dente.
- Drain the orzo and toss it with a bit of the leftover marinade and chopped parsley for an extra flavor kick.
- Let the chicken rest for 5 minutes before slicing to keep it juicy.
You’ll love the juicy, citrus-infused chicken paired with the herby orzo—it’s a match made in flavor heaven. Try serving it with a side of grilled veggies for a complete meal that’s as colorful as it is delicious.
Chicken Breast and Orzo Stir-Fry with Soy Sauce
Hungry for a quick, flavor-packed dinner? This Chicken Breast and Orzo Stir-Fry with Soy Sauce is your weeknight hero—ready in a flash and packed with bold tastes.
Ingredients
- 1 cup orzo
- 2 chicken breasts, sliced thin
- 2 tbsp soy sauce
- 1 tbsp olive oil
- A couple of garlic cloves, minced
- A splash of sesame oil
- 1/2 cup frozen peas
- Salt, just a pinch
Instructions
- Boil orzo in salted water for 7 minutes, then drain and set aside.
- Heat olive oil in a large pan over medium-high heat. Add chicken slices and cook until no pink shows, about 5 minutes.
- Toss in minced garlic and stir for 30 seconds until fragrant—don’t let it burn!
- Add the cooked orzo and frozen peas to the pan. Stir everything together.
- Pour in soy sauce and a splash of sesame oil. Mix well to coat everything evenly.
- Cook for another 2 minutes, stirring constantly, until everything is heated through.
Unbelievably tender chicken meets chewy orzo in this dish, with a savory soy sauce glaze that’s irresistible. Serve it straight from the pan for a no-fuss meal, or top with green onions for an extra crunch.
Rosemary Chicken Breast with Orzo and Mushrooms
Kickstart your dinner with this no-fuss, flavor-packed dish that’s as easy to make as it is to devour. Perfect for those nights when you want something gourmet without the gourmet effort.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of sprigs of fresh rosemary
- 1 cup of orzo
- A handful of mushrooms, sliced
- 2 cloves of garlic, minced
- A splash of olive oil
- 1/2 cup of chicken broth
- A pinch of salt and pepper
Instructions
- Preheat your oven to 375°F. This ensures your chicken cooks evenly and stays juicy.
- Season the chicken breasts with salt, pepper, and chopped rosemary. Pro tip: Let them sit for 10 minutes to absorb the flavors.
- Heat a splash of olive oil in a skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden. Remove and set aside.
- In the same skillet, toss in the mushrooms and garlic. Sauté for 2 minutes until they start to soften. Another pro tip: Don’t overcrowd the pan to get that perfect sear on your mushrooms.
- Add the orzo and chicken broth to the skillet. Stir well, then nestle the chicken breasts on top.
- Transfer the skillet to the oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F. Final pro tip: Use a meat thermometer to avoid overcooking.
Dig into this dish where the rosemary-infused chicken pairs perfectly with the creamy orzo and earthy mushrooms. Serve it straight from the skillet for that rustic, shareable vibe.
Chicken Breast and Orzo Stuffed Zucchini Boats
Never underestimate the power of a stuffed veggie to steal the show at dinner. These Chicken Breast and Orzo Stuffed Zucchini Boats are packed with flavor, loaded with texture, and guaranteed to impress.
Ingredients
- 4 medium zucchinis, halved lengthwise
- A couple of cups of cooked orzo
- 2 cups of shredded chicken breast
- A splash of olive oil
- 1 cup of marinara sauce
- A handful of shredded mozzarella
- A pinch of salt and pepper
- 1 tsp of garlic powder
Instructions
- Preheat your oven to 375°F. This is the sweet spot for getting those zucchinis tender without turning them to mush.
- Scoop out the zucchini centers to create boats. Pro tip: Leave a 1/4-inch border to keep them sturdy.
- Brush the zucchini boats with olive oil and season with salt, pepper, and garlic powder. This little step adds a huge flavor boost.
- Mix the cooked orzo, shredded chicken, and marinara sauce in a bowl. Stuff this mixture into the zucchini boats generously.
- Sprinkle the top with mozzarella cheese. Because let’s be real, cheese makes everything better.
- Bake for 20-25 minutes, until the cheese is bubbly and golden. Keep an eye out for that perfect melt.
- Let them cool for a couple of minutes before serving. They’re piping hot and worth the wait.
Kick your dinner up a notch with these zucchini boats. The orzo and chicken filling is hearty, while the zucchini stays crisp-tender. Serve them on a platter with a side of extra marinara for dipping, and watch them disappear.
Smoky Paprika Chicken Breast with Orzo and Peas
Transform your dinner game with this smoky paprika chicken breast paired with orzo and peas—quick, flavorful, and totally Instagram-worthy.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of teaspoons of smoked paprika
- A splash of olive oil
- 1 cup of orzo
- A handful of frozen peas
- 2 cloves of garlic, minced
- A pinch of salt and pepper
- 2 cups of chicken broth
Instructions
- Preheat your skillet over medium heat and add a splash of olive oil.
- Season the chicken breasts with smoked paprika, salt, and pepper. Rub it in good!
- Place the chicken in the skillet. Cook for 6-7 minutes on each side until golden and cooked through. Tip: Don’t move it around too much to get that perfect sear.
- Remove the chicken and set aside. In the same skillet, toss in the minced garlic and sauté for about 30 seconds until fragrant.
- Add the orzo to the skillet, stirring to coat it in the leftover paprika and garlic goodness.
- Pour in the chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 10 minutes. Tip: Keep an eye on it to prevent sticking.
- Throw in the frozen peas during the last 2 minutes of cooking. They’ll thaw and heat up perfectly.
- Slice the chicken and serve it atop the orzo and peas. Tip: Let the chicken rest for a few minutes before slicing to keep it juicy.
Ready to dig in? The chicken’s smoky depth pairs amazingly with the creamy orzo and sweet peas. Try topping it with a sprinkle of fresh parsley for a pop of color and freshness.
Summary
Looking for quick, tasty meals? Our roundup of 20 Delicious Chicken Breast and Orzo Recipes is your weeknight savior! Packed with flavor and easy to make, these dishes are sure to please. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next busy night. Happy cooking!
