Italian-Seasoned Chicken with Lemon Orzo and Cheesy Roasted Zucchini

This Italian-seasoned chicken dinner keeps the plate simple but full of texture: juicy pan-cooked chicken, lemony parsley orzo and a bubbling roasted zucchini and tomato topping.

The vegetable side gets a crisp, savory finish from panko, fresh mozzarella and Parmesan, making it feel hearty without weighing down the meal.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the upper position and heat the oven to 425°F. Bring a large pot of salted water to a boil. Wash and dry the produce.
2. Slice the zucchini into 1/4-inch rounds and cut the Roma tomato into 1/2-inch wedges. Spread them on a baking sheet and toss with 1 tablespoon olive oil, half of the Italian seasoning, salt and pepper.
3. Roast the zucchini and tomato until they are almost tender, about 10 minutes.
4. While the vegetables roast, add the orzo to the boiling water. Cook, stirring occasionally, until al dente, 9 to 11 minutes. Drain well, then return the orzo to the pot.
5. Butterfly the chicken breasts: place one hand flat on top of each breast and slice horizontally through the middle, stopping before cutting all the way through. Open the chicken like a book. Season all over with salt, pepper and the remaining Italian seasoning.
6. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until no longer pink in the center, 3 to 4 minutes per side. Transfer to a plate and reserve any juices.
7. Meanwhile, cut the fresh mozzarella into 1/2-inch cubes, halve the lemon and roughly chop the parsley.
8. Remove the baking sheet from the oven after the vegetables have roasted for 10 minutes. Turn the broiler to high or raise the oven temperature to 500°F.
9. Scatter the panko, mozzarella and Parmesan over the roasted zucchini and tomato. Broil or bake until the breadcrumbs are golden, the cheese has melted and the vegetables are tender, 3 to 5 minutes.
10. Add the juice from one lemon half and half of the parsley to the pot with the orzo. Toss to combine, then season with salt and pepper to taste.
11. Divide the lemon orzo between plates. Top with the cheesy roasted vegetables and chicken. Spoon any reserved chicken juices over the top, add a squeeze of lemon, garnish with the remaining parsley and serve.

Recipe Tips

FAQ

Can I bake the cheesy vegetables instead of broiling them?

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

How do I know when the orzo is done?

Cook the orzo in salted boiling water for 9 to 11 minutes, stirring occasionally, until it is al dente. Drain it well before tossing with lemon juice and parsley.

What does butterflying the chicken do?

Butterflying opens each chicken breast into a thinner piece, which helps it cook quickly and evenly in the pan.

Does this recipe contain common allergens?

Yes. The orzo and panko contain wheat and the mozzarella and Parmesan contain milk.