Skillet Garlic Butter Chicken with Zucchini Orzo
Looking for a meal that’s quick, satisfying, and full of bold flavors?
This Skillet Garlic Butter Chicken with Zucchini Orzo is a total game-changer.
With juicy, golden chicken breasts or thighs, a rich garlic butter sauce, and the creamy delight of fresh mozzarella, this dish delivers comfort in every bite.
It’s the perfect balance of savory, creamy, and indulgent — and it comes together in just under an hour, making it an easy favorite for any weeknight dinner!
For the Chicken:
- Chicken – You can use either boneless chicken breasts or thighs depending on your preference for white or dark meat.
- Olive Oil – For searing the chicken to a perfect golden brown.
- Italian Seasoning – A blend of herbs that brings great flavor to the chicken.
- Dijon Mustard – Adds a tangy kick to the marinade.
- Honey – A touch of sweetness to balance the savory flavors.
- Salt & Pepper – For seasoning to taste.
For the Orzo:
- Butter – Used to sauté the orzo and create a rich, savory base.
- Shallots – Adds a mild, sweet onion flavor.
- Garlic – Brings a fragrant, savory depth to the dish.
- Fresh Thyme – A fresh herb to infuse the orzo with aromatic flavor.
- Zucchini – Sliced thin for a light, fresh addition to the orzo.
- White Wine – A splash of wine to deglaze the pan and add acidity to balance the dish.
- Water – To cook the orzo and help create a creamy texture.
- Mozzarella Cheese – Fresh cheese added for a creamy, melty topping.
Skillet Garlic Butter Chicken with Zucchini Orzo
Skillet Garlic Butter Chicken with Zucchini Orzo is a mouthwatering one-pan meal that brings together juicy chicken, tender orzo pasta, and zucchini in a rich garlic butter sauce.
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Servings: 6
Calories: 440kcal
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 3 tbsp extra virgin olive oil
- 3 tbsp Italian seasoning
- 1 tbsp Dijon mustard
- 2 tsp honey
- Kosher salt and black pepper to taste
- 1 cup chicken broth
- 6 tbsp salted butter
- 2 shallots, chopped
- 4 cloves garlic, minced
- 3 tbsp fresh thyme leaves
- 2 cups dry orzo pasta
- 2 zucchini, thinly sliced
- 8 ounces fresh mozzarella cheese
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine the chicken with 2 tablespoons of olive oil, 2 tablespoons of Italian seasoning, Dijon mustard, honey, and a pinch of salt and pepper. Toss to coat the chicken evenly.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear on both sides until golden brown, about 3-5 minutes. Once done, remove the chicken from the skillet and set aside.
- In the same skillet, melt 2 tablespoons of butter. Add the orzo, shallots, garlic, and 2 tablespoons of thyme. Stir in the zucchini slices. Cook, stirring occasionally, until the orzo is lightly toasted, about 2 minutes.
- Pour in the chicken broth and add 2 cups of water. Season with salt and peper then bring mixture to a boil over high heat. Once boiling, return the chicken along with any juices on the plate to the skillet. Arrange the mozzarella cheese around the chicken.
- Transfer the skillet to the oven and bake, uncovered, for 15 minutes or until the chicken is fully cooked through.
- Meanwhile, in a small skillet, melt 4 tablespoons of butter over medium heat until it starts to brown slightly. Stir in the remaining 1 tablespoon of Italian seasoning and thyme. Season with salt, pepper, and chili flakes, if desired.
- Serve the chicken and orzo topped with the garlic butter sauce and fresh herbs. Enjoy!
Nutrition
Calories: 440kcal | Carbohydrates: 10g | Protein: 29g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 99mg | Sodium: 625mg | Potassium: 576mg | Fiber: 3g | Sugar: 9g
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- Can I swap chicken thighs for chicken breasts?
Yes, you can use boneless, skinless chicken breasts instead of thighs. Chicken breasts may cook a bit faster, so just keep an eye on them to avoid overcooking. - Do I need white wine for the orzo?
No, you can easily swap the white wine for chicken broth or water if you prefer a non-alcoholic option. This will still create a flavorful base for the orzo. - Can I use frozen zucchini instead of fresh?
Fresh zucchini is best for this recipe, but if you have frozen zucchini on hand, you can use it as well. Just be sure to thaw and drain any excess moisture before adding it to the skillet. - Can I make this recipe in advance?
You can prepare the chicken and orzo separately ahead of time. Then, when you’re ready to serve, reheat and add the garlic butter sauce to bring it all together. - Can I use a different pasta instead of orzo?
Absolutely! You can substitute orzo with any small pasta, like ditalini, small shells, or even farfalle. Just adjust the cooking time based on the pasta you use.
