One Pot Caprese Chicken and Orzo

fresh mozzarella

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat content while shredded mozzarella is often cheaper.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a tangy flavor with fewer calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a similar flavor profile and is often more affordable.

Sprinkle the chicken breasts with salt and pepper on each side.

In a very large skillet, heat 2 tablespoons of olive oil until hot.

Add the chicken breasts to the skillet and cook for 3-4 minutes per side until browned.

Remove the chicken breasts from the pan and set them on a plate.

In the same skillet, add 1 can (14.5 oz) of fire roasted diced tomatoes (undrained), 1 cup of chicken broth, and 1 cup of uncooked orzo pasta.

Stir the mixture together and bring it up to a simmer.

Once simmering, nestle the browned chicken breasts back into the pan.

Cover the pan and cook for an additional 12-16 minutes until most of the liquid is absorbed and the chicken is cooked through (juices run clear and internal temperature is at least 165°F).

Add 8 oz of drained mozzarella pearls around the chicken and cover the pan again, letting it simmer until the cheese starts to melt.

Turn the heat up slightly if the cheese is taking too long to melt.

Just before serving, sprinkle on about 1/4 cup of shredded fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens