Go Back

Creamy Mediterranean Chicken & Orzo

A vibrant one-pan meal featuring herb-seared chicken breast over a bed of creamy Parmesan orzo mixed with fresh zucchini and bell peppers.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Seasoning
  • 2 large chicken breasts boneless skinless
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tbsp olive oil
Orzo & Vegetables
  • 1.5 cups orzo pasta dry
  • 3 cups chicken broth low sodium
  • 1 medium zucchini sliced
  • 1 small bell pepper diced
  • 0.5 cup heavy cream
  • 0.5 cup parmesan cheese grated
  • 3 cloves garlic minced

Equipment

  • Large Skillet
  • Chef's knife
  • Measuring cups
  • Wooden Spoon

Method
 

  1. Season chicken with herbs, salt, and pepper. Sear in olive oil over medium-high heat until cooked through (165°F). Set aside to rest.
  2. In the same skillet, sauté onion and bell pepper until soft. Add garlic and cook for 1 minute.
  3. Add dry orzo to the pan and toast for 2 minutes, stirring constantly.
  4. Pour in chicken broth, bring to a boil, then cover and simmer on low for 8-10 minutes.
  5. Stir in cream and sliced zucchini. Cook uncovered for 3 minutes until sauce thickens.
  6. Remove from heat and stir in Parmesan cheese until smooth.
  7. Slice chicken and serve over the orzo. Garnish with fresh basil.

Notes

For a lighter version, replace heavy cream with whole milk or a splash of pasta water and extra Parmesan. Ensure you let the chicken rest for 5 minutes before slicing to keep it juicy.