One Pan Chicken Caprese Orzo Bake

Want an easy dinner that delivers flavor but screams comfort? This is it.

A beautiful one pan chicken caprese orzo bake that turns the flavors of a fresh caprese salad into a cozy, cheesy baked pasta dinner. Both kiddos and adults will love the creamy pesto orzo, gooey mozzarella cheese topping, and sweet balsamic glaze! 

I tested this recipe a few different ways first so that I knew it was super easy to make with simple ingredients. You’ll bake everything up in under 30 minutes, and you can even add add extra veggies if you’d like! Get this one on your dinner menu ASAP. It is bound to become a new favorite from yours truly.

Everything you’ll need to make these caprese orzo bake

You’re going to love how easy and flavorful everything in this dish comes together. Here’s what you’ll need to make it:

• Chicken: we’re using boneless skinless chicken thighs for extra flavor in this recipe. They’re nearly impossible to overcook which makes them perfect for this recipe.
• Orzo: I love how creamy and tender the orzo gets here. You’ll first simmer it with garlic, a shallot, low-sodium chicken broth, basil pesto, and lemon juice.
• Cherry tomatoes: gotta have fresh tomatoes for the “caprese” part of the dish! Cherry tomatoes will get nice and jammy after baking with the orzo.
• For topping: you’ll add fresh slices of mozzarella cheese (or shredded cheese works just fine) as the final step, and then garnish with a balsamic glaze and fresh basil. SO GOOD.

Customize your caprese baked orzo

• Use your fav pesto: feel free to use a store-bought pesto for ease, or use the easy basil pesto from my cookbook!
• Pick your pasta: any short pasta shape should work well in here (even pearl couscous!)
• Add a boost of veggies: add some greens to this recipe by stirring in about 2 to 4 cups of spinach with the garlic until wilted.

Can I make it gluten-free or dairy-free?

• To make gluten-free: use gluten-free orzo or rice. If using rice, I suggest using 1 1/2 to 2 cups of rinsed, uncooked white rice. Unfortunately, brown rice will take too long to cook.
• To make dairy-free: skip the mozzarella topping or add your favorite dairy-free cheese on top! Then be sure to use a dairy-free pesto.

Try a homemade balsamic glaze

You can buy premade balsamic glaze from many grocery stores, but it’s also SO easy to make right at home with just one ingredient (yes, it’s just balsamic vinegar!):

1. Add 1 cup balsamic vinegar to a small pot and place over medium heat. You can also add in a teaspoon of sugar if you want it a little less acidic tasting.
2. Bring to a slight boil, then reduce heat to low and simmer, stirring every few minutes until it thickens, reduces in half, and coats the back of a spoon, about 20 minutes.
3. If the glaze thickens too much, simply reheat until it has thinned and can be easily drizzled onto the caprese baked orzo. Store in an airtight container in the fridge for up to 3 months.

How to make this chicken caprese orzo bake

1. Brown the chicken. Start by browning the chicken thighs in olive oil, salt, and pepper in a large braiser. Once browned set them aside on a plate.
2. Prep the orzo. Cook down the garlic and shallot in the same pot, then add the broth, pesto, orzo, lemon juice, and salt and bring to a simmer.
3. Add the chicken. Nestle the chicken into the simmering orzo, then scatter the cherry tomatoes around it. Bring everything to a boil.
4. Bake, garnish & devour. Bake the everything until the orzo is tender, then top with mozzarella slices and broil until bubbly and slightly golden. Top with balsamic glaze and fresh basil and enjoy!

Storing tips

You can store any leftover chicken caprese baked orzo in an airtight container in the refrigerator for up to 4-5 days. Simply reheat in the microwave.

More one pan dinners you’ll love

Get all of my one pan meals here!

I hope you love this one pan chicken caprese orzo bake! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

One Pan Chicken Caprese Baked Orzo

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

ServesServes 6 servings

Easy one pan chicken caprese orzo bake simmered with juicy cherry tomatoes and basil pesto, and then baked to perfection with melty mozzarella cheese. Top it off with fresh basil and a drizzle of sweet balsamic glaze. Kiddos and adults will love this protein-packed caprese baked orzo — the perfect family dinner!

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 sub 1 1/2 cups shredded mozzarella)
• 2 to 3 tablespoons balsamic glaze
• ¼ cup fresh torn basil leaves

Instructions

• Preheat the oven to 375 degrees F.

• Prepare the chicken: Pat the chicken dry with a paper towel and season with salt and pepper.

• Brown the chicken: Place an oven-safe large dutch oven or a 3.5 quart braiser over medium-high heat and add in the oil. Add in the chicken and cook until golden brown, about 3 to 5 minutes per side. You do not need to cook all the way through, as it will finish cooking in the oven. Remove from the pan and transfer to a plate.

• Prepare and cook the orzo: Reduce heat to medium and add in another tablespoon of oil, then immediately add in the garlic and shallot. Cook, stirring frequently, until garlic is fragrant, about 1 minute. Next, stir in the chicken broth and pesto while scraping up any yummy bits from the bottom of the pan. Stir in the orzo, lemon juice, and salt, and mix until well combined. Bring mixture to a gentle simmer. Arrange the chicken on top, including any accumulated chicken juices on the plate, and gently nestle into the orzo mixture, then scatter the tomatoes all around the chicken. Bring mixture to a gentle boil.

• Bake: Place in the oven and bake, uncovered, for 15 to 20 minutes or until orzo is tender and cooked though. Remove from the oven and add slices of mozzarella cheese on top of the chicken. Switch the oven to the broiler setting on high and broil until the cheese is melted and slightly golden brown in places, 2 to 3 minutes.

• Finish with toppings: Drizzle the balsamic glaze over the chicken and orzo. Finish it off with fresh torn or julienned basil leaves.

Recipe Notes

Make it nutrient-dense: Add in a 5 (ounce) bag of spinach (about 4 cups) directly in step 4 with the garlic and cook until wilted.
To make gluten-free: use gluten-free orzo or rice. If using rice, I suggest using 1 1/2 to 2 cups of rinsed, uncooked white rice. Unfortunately, brown rice will take too long to cook.
To make dairy-free: omit the mozzarella topping or use your favorite dairy-free cheese on top.

Nutrition

Serving: 1serving (based on 6)Calories: 630calCarbohydrates: 53.8gProtein: 41.6gFat: 28.5gSaturated Fat: 9.5gFiber: 10.1gSugar: 8.9g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats