Skillet Garlic Butter Chicken with Zucchini Orzo
If you’re looking for that “what are we having for dinner?” problem solved in one skillet, hi. You’re in the right place.
This is juicy, golden chicken + buttery, garlicky orzo + little bites of zucchini + melty mozzarella, all hanging out in the same skillet. And then, because apparently we believe in making good things even better, the whole thing gets finished with a quick garlic butter sauce.
It’s cozy. It’s saucy. It feels a little fancy.
But it is actually very doable on a weeknight.
Basically: this is the kind of dinner you make once and immediately start thinking about when you can make it again.
Why You’ll Love This Recipe
There are a few reasons this one earns a spot in the regular dinner rotation.
First: everything happens in one skillet. Fewer dishes. Always a win.
Second: the chicken gets beautifully golden on the outside while staying juicy inside, and those little browned bits left in the skillet become flavor gold for the orzo.
Third: the orzo is not just sitting on the side being boring. It cooks right in the skillet with shallots, garlic, thyme, and zucchini, soaking up all those good savory flavors.
And then there’s the mozzarella.
And the garlic butter.
Honestly, this dinner knows what it’s doing.
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.
Step-by-Step Instructions
1. Get the oven going.
Preheat the oven to 400°F (200°C).
While that’s happening, you can get the chicken seasoned and ready to go. Look at us being organized.
2. Season the chicken.
Add the chicken, olive oil, Italian seasoning, Dijon mustard, honey, salt, and pepper to a bowl.
Give everything a good toss until the chicken is nicely coated.
The Dijon + honey situation here gives the chicken a really lovely savory-sweet flavor without making it taste overly sweet.
3. Get that chicken golden.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Add the chicken and sear both sides until beautifully golden, about 3–5 minutes.
Then take it out of the skillet and set it aside.
Don’t clean the skillet!
Those browned bits are exactly what we want.
4. Build the orzo.
Melt the butter in that same skillet.
Add the orzo, shallots, garlic, thyme, and zucchini. Give everything a good stir and let the orzo toast lightly for about 2 minutes.
This is the point where your kitchen starts smelling very, very good.
5. Add the liquid and bring it all together.
Pour in the chicken broth and water, then season with salt and pepper.
Bring everything to a boil, then nestle the chicken back into the skillet along with any juices that collected on the plate.
And then — mozzarella time.
Arrange it around the chicken so it can get all melty and delicious while everything bakes.
6. Into the oven it goes.
Transfer the skillet to the oven and bake, uncovered, for 15 minutes, or until the chicken is fully cooked through.
At this point you’ve basically made dinner.
But we’re not done.
7. Make the garlic butter.
While the chicken and orzo are baking, melt the remaining butter in a small skillet.
Let it brown slightly, then stir in the remaining Italian seasoning and thyme.
Season with salt, pepper, and chili flakes if you want a little heat.
This is the little finishing move that takes the whole skillet from really good to ohhh, hello.
8. Serve it up.
Spoon that garlic butter sauce all over the chicken and orzo.
Add some fresh herbs if you like.
Then grab a fork.
That’s it.
Expert Tips
Don’t rush the chicken sear. You want that gorgeous golden color on both sides. It gives the chicken more flavor and leaves behind all kinds of delicious browned bits for the orzo.
Use an oven-safe skillet. This recipe goes from stovetop to oven, so make sure your skillet can handle the trip.
Keep an eye on chicken breast. Breasts can cook a little faster than thighs, especially if they’re on the smaller side. You want them cooked through but still juicy.
Don’t skip the garlic butter. Could you? Technically, yes. Should you? That’s between you and your dinner.
Slice the zucchini fairly thin. This helps it cook nicely alongside the orzo without turning into a giant pile of mush.
Let the skillet settle for a few minutes before serving. It gives everything a chance to come together, and it means you’re less likely to burn your mouth because you were too excited. We have all been there.
Recipe Variations
This recipe is already pretty darn good as written, but sometimes you want to play around. I get it.
Use chicken breasts or thighs
Both work here. Chicken thighs will give you a little more richness, while chicken breasts are leaner and cook a bit faster.
Make it spicy
Add the optional chili flakes to the garlic butter sauce. Start small. You can always add more.
Add extra herbs
Fresh thyme is already doing beautiful things here, but you can finish the skillet with extra fresh herbs for an even brighter flavor.
Switch up the pasta
No orzo? No big deal.
Small pasta shapes like ditalini or small shells can work too. Just keep in mind that different pasta shapes may need different amounts of liquid and cooking time.
Add more vegetables
Want to sneak in a few more vegetables? Go for it.
A handful of spinach, peas, or thinly sliced bell peppers would be easy additions. Just don’t overload the skillet or you’ll change how everything cooks.
Storage & Reheating
Got leftovers?
Lucky you.
Store the chicken and orzo in an airtight container in the refrigerator for 3–4 days.
When you’re ready for round two, reheat gently on the stovetop or in the microwave. The orzo can thicken as it sits, so add a small splash of chicken broth or water to loosen everything back up.
And if you have a little extra butter or garlic butter around?
Well.
You know what to do.
If you’re making this ahead, the chicken and orzo can also be prepared separately and brought together when you’re ready to serve.
Serving Suggestions
This skillet is already a full meal, so you really don’t need to do much here.
But if you want to make dinner feel a little more complete:
Add a simple green salad. Something crisp and fresh with a light vinaigrette is perfect next to the rich garlic butter.
Grab some crusty bread. Especially if there’s extra sauce hanging around in the skillet. You don’t want that going to waste.
Serve with roasted vegetables. Broccoli, green beans, or asparagus would all be lovely.
Finish with fresh herbs. A little green on top makes the whole skillet feel fresh and bright.
Add a squeeze of lemon. If you like a little acidity with your buttery sauces, this is a very good move.
One-Skillet Dinner, Coming Right Up
This is the kind of dinner that makes a regular Tuesday night feel a little more special.
Golden chicken. Creamy-tender orzo. Zucchini. Melty mozzarella. And a buttery garlic sauce that gets spooned over the whole thing at the very end.
No complicated techniques. No pile of pots and pans.
Just one skillet and a very good dinner.
FAQs
- 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.
Skillet Garlic Butter Chicken with Zucchini Orzo
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
