Lemon Herb Chicken with Cheesy Orzo and Roasted Vegetables

This dish brings together tender herbed chicken, bright lemony orzo and a show-stopping roasted vegetable medley that’s both creamy and crispy. The combination of panko, mozzarella and Parmesan creates a golden, cheesy crust on the zucchini and tomatoes that’s absolutely irresistible.

Perfect for a busy weeknight, this meal comes together in about 40 minutes and uses just a few simple ingredients. The orzo soaks up the lemon and parsley, while the chicken stays juicy and flavorful. It’s a complete dinner that feels light yet satisfying.

Log in to save recipes and build weekly shopping lists.

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-thick 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 13-15 minutes total (we’ll add more toppings after 10 minutes).
3. Once water is boiling, add orzo and cook until al dente, 9-11 minutes. Drain and return to the pot.
4. Season chicken breasts all over with salt, pepper and remaining Italian seasoning. Heat a drizzle of olive oil in a large pan over medium heat. Cook chicken until no longer pink in the center, about 6 minutes per side. Remove from pan and set aside. Meanwhile, cube the mozzarella, halve the lemon and chop the parsley.
5. After the vegetables have roasted for 10 minutes, remove the baking sheet from the oven. Turn on the broiler to high or increase oven temperature to 500°F. Sprinkle the vegetables with panko, mozzarella and Parmesan. Broil (or bake) until the panko is golden brown and the cheese is melted, 4-7 minutes.
6. Squeeze the juice of half the lemon into the orzo, add half the parsley and toss. Season with salt and pepper. Divide orzo among plates, top with the cheesy vegetables and chicken. Drizzle with any chicken juices from the plate and a squeeze of lemon. Garnish with remaining parsley.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, you can substitute orzo with any small pasta like ditalini, stelline or even rice. Adjust cooking time according to package directions.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add extra vegetables like bell peppers or mushrooms. You can also add a can of chickpeas for protein.