Lemon Orzo Chicken with Cheesy Roasted Zucchini and Tomatoes

This lemon orzo chicken dinner brings together juicy pan-seared chicken, tender pasta and a tray of roasted vegetables with a crisp, cheesy finish.

Zucchini and tomato roast until softened and lightly browned, then get topped with mozzarella, Parmesan and panko before a quick broil. A squeeze of lemon over the orzo keeps the whole plate fresh and balanced.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry the zucchini, tomato and lemon.
2. Slice the zucchini into 1/4-inch rounds. Cut the tomato into wedges. On a baking sheet, toss the zucchini and tomato with 1 tablespoon olive oil, half of the Italian seasoning, salt and pepper.
3. Roast the vegetables until the zucchini is golden and the tomato has softened, 20 to 25 minutes.
4. While the vegetables roast, cut the mozzarella into 1/2-inch cubes and halve the lemon.
5. When the water is boiling, add the orzo and cook until al dente, 9 to 11 minutes. Drain, then return the orzo to the pot. Stir in the juice from half the lemon and season with salt and pepper to taste.
6. Butterfly each chicken breast by slicing horizontally about three-quarters of the way through, then opening it like a book. Cover with plastic wrap and gently flatten with a large pan.
7. Season the chicken on all sides with salt, pepper and the remaining Italian seasoning. Heat a drizzle of olive oil in a large pan over medium-high heat. Cook the chicken until cooked through, 3 to 4 minutes per side. Transfer to a plate and reserve any juices.
8. During the last few minutes of vegetable roasting, remove the baking sheet from the oven. Turn the broiler to high or increase the oven temperature to 500°F.
9. Sprinkle the roasted vegetables with panko, mozzarella and Parmesan. Broil until the cheese melts and the panko turns golden brown, 3 to 5 minutes.
10. Divide the lemon orzo between plates. Top with the cheesy roasted vegetables and chicken. Spoon over any chicken juices from the plate and finish with a squeeze of the remaining lemon.

Recipe Tips

FAQ

Can I use the oven instead of the broiler for the cheesy vegetable topping?

Yes. If you do not want to broil, increase the oven temperature to 500°F and bake until the mozzarella melts and the panko is golden, about 3 to 5 minutes.

How do I know when the chicken is done?

The chicken should be cooked through after about 3 to 4 minutes per side once butterflied and flattened. It should be opaque in the center with clear juices.

What does the lemon do in the orzo?

Fresh lemon juice brightens the pasta and balances the richness of the mozzarella, Parmesan and panko-topped vegetables.

Can I skip butterflying the chicken?

The method works best with butterflied, flattened chicken because it cooks quickly and evenly in the pan.