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Skillet Chicken with Cheesy Orzo and Zucchini
Skillet Chicken with Cheesy Orzo and Zucchini
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
One-skillet zucchini, chicken, pasta, and cheese for a simple, delicious weeknight meal with a veggie twist.
Ingredients:
  • 1 to 2 tablespoons olive oil, as needed
  • 2 pounds boneless, skinless chicken breasts (4 to 6 pieces)
  • 1 medium yellow onion, chopped (about 1 cup chopped)
  • 1 1/2 cups dried orzo
  • 2 medium zucchini, cubed (about 2 cups cubed)
  • 2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 3 cups chicken broth
  • 1 cup half-and-half (or whole milk)
  • 1/2 cup cheddar, grated
  • 1/2 cup fontina or Havarti, grated
Instructions:
  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear each side for about 4 minutes until browned but slightly pink in the center. Transfer to a plate and set aside.
  • Saute the onions until tender, then mix in the orzo for 1 minute to coat it in the flavorful oil and onions.
  • Combine zucchini, thyme, and 1/2 teaspoon of salt in the saucepan. Pour in the chicken broth and bring it to a simmer for about 3 minutes. Add half-and-half, simmer for 2 more minutes, then cover the pan and simmer gently for 8 minutes. Stir occasionally until the orzo is almost tender and the liquid is mostly absorbed, but still slightly runny.
  • Stir in cheeses gradually until melted. Taste orzo and add salt if needed. Nestle browned chicken into orzo, pour chicken juices on top. Cover and simmer for 3-5 minutes until chicken reaches 165°F and orzo is tender. Mixture should be saucy like a loose risotto.
  • Serve the hot chicken and orzo straight from the pan for the best flavor and experience.

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