Ingredients
Scale
- 4 boneless chicken breasts
- 1 cup orzo pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken until golden and cooked through, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic, red bell pepper, zucchini, and cherry tomatoes. Sauté until vegetables are tender, about 5 minutes.
- Add orzo pasta, chicken broth, and heavy cream. Stir well, then place chicken breasts on top.
- Cover and simmer until the orzo is cooked and liquid is absorbed, about 15 minutes.
- Sprinkle mozzarella and Parmesan cheese on top. Cover until cheese melts, about 2-3 minutes.
- Garnish with fresh parsley before serving.
Notes
- Feel free to swap vegetables for others like spinach or mushrooms.
- Use part-skim cheese for a lighter version.
- Best served immediately for a creamy, cheesy experience.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté, Simmer, Bake
- Cuisine: American
- Diet: Gluten-Free option available with gluten-free orzo
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 8g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 150mg