Description
This easy one pan chicken Caprese orzo bake is a flavorful and hearty dish that combines succulent chicken thighs, tender orzo pasta, juicy cherry tomatoes, and vibrant basil pesto. Baked to perfection with melty mozzarella cheese and finished with fresh basil and a sweet balsamic glaze, this recipe offers a balanced and delicious family dinner that both kids and adults will love.
Ingredients
Chicken
- 1 ½ to 2 pounds boneless skinless chicken thighs (about 6 medium thighs)
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
Orzo
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 shallot, diced
- 3 ½ cups low-sodium chicken broth
- ⅓ cup basil pesto
- 1 pound dry orzo
- ½ lemon, juiced
- 1 teaspoon kosher salt
- 1 pint cherry tomatoes (1 ½ cups)
Toppings
- 6 ounces whole-milk mozzarella, cut into 8 thin slices (or substitute 1 1/2 cups shredded mozzarella)
- 2 to 3 tablespoons balsamic glaze
- ¼ cup fresh torn basil leaves
Instructions
- Preheat the Oven: Set your oven to 375 degrees F to prepare for baking the dish.
- Prepare the Chicken: Pat the chicken thighs dry with paper towels, then season generously with kosher salt and freshly ground black pepper.
- Brown the Chicken: Heat 2 tablespoons of extra-virgin olive oil in a large oven-safe Dutch oven or 3.5 quart braiser over medium-high heat. Add the chicken thighs and brown them on each side for 3 to 5 minutes until golden brown but not fully cooked. Remove the chicken and set aside on a plate.
- Cook the Orzo Mixture: Reduce heat to medium and add 1 tablespoon of olive oil to the same pan. Immediately add minced garlic and diced shallot, cooking and stirring frequently for about 1 minute until fragrant. Pour in 3 ½ cups chicken broth and ⅓ cup basil pesto, scraping up brown bits from the pan for extra flavor. Stir in 1 pound dry orzo, juice of half a lemon, and 1 teaspoon kosher salt until combined. Bring this mixture to a gentle simmer.
- Combine Chicken and Tomatoes: Nestle the browned chicken thighs back into the orzo mixture, including any juices on the plate, and scatter 1 pint of cherry tomatoes around the chicken. Increase heat slightly to bring to a gentle boil.
- Bake the Dish: Transfer the Dutch oven or braiser to the oven and bake uncovered for 15 to 20 minutes, or until the orzo is tender and fully cooked through.
- Add Mozzarella and Broil: Remove the pan from the oven. Place thin slices of mozzarella cheese on top of each chicken thigh. Switch your oven to broil on high and broil for 2 to 3 minutes until the cheese is melted and just starting to brown.
- Finish with Toppings: Drizzle 2 to 3 tablespoons of balsamic glaze over the chicken and orzo. Garnish with fresh torn or julienned basil leaves to add brightness and visual appeal. Serve warm and enjoy!
Notes
- Make it nutrient-dense by adding 5 ounces (about 4 cups) of spinach in step 4 with the garlic and cook until wilted.
- For gluten-free option, use gluten-free orzo or rice (preferably 1 ½ to 2 cups of rinsed white rice; brown rice is not recommended due to longer cooking time).
- To make dairy-free, omit mozzarella cheese or substitute with a dairy-free cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
