Cheesy Roasted Zucchini and Tomato Chicken with Lemon Orzo

This dish puts a creamy, crispy vegetable medley front and center. Roasted zucchini and tomatoes are topped with panko, mozzarella and Parmesan for a irresistible golden crust. Paired with herbed chicken and a bright lemon orzo, it’s a satisfying meal that feels light and fresh.

The combination of textures-from the crunchy panko topping to the tender chicken and al dente pasta-makes every bite interesting. Best of all, it comes together in about 40 minutes, making it perfect for a weeknight dinner that feels special.

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Ingredients

2 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

8 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch rounds and cut tomatoes into ½-inch wedges.
2. On a baking sheet, toss zucchini and tomatoes with 2 tablespoons olive oil and half the Italian seasoning. Season with salt and pepper. Roast until just shy of tender, about 10 minutes.
3. Meanwhile, add orzo to the boiling water and cook until al dente, 9-11 minutes. Drain and return to pot.
4. Season chicken breasts with salt, pepper and remaining Italian seasoning. Heat a drizzle of olive oil in a large pan over medium heat. Cook chicken until golden and cooked through, about 6 minutes per side. Transfer to a plate and let rest.
5. After veggies have roasted 10 minutes, remove baking sheet. Turn broiler to high or increase oven to 500°F. Sprinkle veggies with panko, mozzarella cubes and Parmesan. Broil until panko is golden and cheese is melted, 4-7 minutes.
6. Squeeze juice from half the lemon into the orzo, add chopped parsley and toss. Season with salt and pepper. Divide orzo among plates, top with cheesy veggies and sliced chicken. Drizzle with any chicken juices and a squeeze of lemon. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, small shapes like ditalini or stelline work well. Cook according to package directions.

Can I make this dish ahead of time?

The components are best fresh, but you can prep the veggies and cook the orzo in advance. Assemble and broil just before serving.

What can I substitute for fresh mozzarella?

Shredded low-moisture mozzarella or provolone can be used, though the texture will be less creamy.