The Millennial Chef

One Pan Chicken Orzo


1 lb of chicken breasts, cubed

Extra virgin olive oil

1 small onion, diced

1 yellow bell pepper, diced

2 cloves of garlic, minced

1 zucchini, sliced

1 cup of orzo

1 14.5 oz can of crushed tomatoes

2 cups of low sodium chicken stock

1 tablespoon of tomato paste

Fresh parsley and oregano (or dried if you don't have fresh)

1/2 cup of mozzarella cheese

1/2 cup of Parmesan cheese, plus more for garnish

Salt and pepper, to taste

Serving Size- 4-6


  1. Start by seasoning your chicken with salt and pepper. Take out a large saute pan with high sides and add a teaspoon of olive oil. Bring to a high heat and brown your chicken for about 4-5 minutes then set aside.  In the same pan, add the bell pepper and onion. Cook on low to medium heat for 5-7 minutes, or until the vegetables are tender. Season with salt and pepper. Then, add the garlic and cook for another minute. Next, add the zucchini and cook for another minute or two. Season with salt and pepper. Next, add the orzo and cook for another minute to toast and then add the crushed tomatoes, chicken stock, and tomato paste. Season with more salt and pepper, plus your fresh herbs, and the cooked chicken and stir. Bring the mixture up to a boil, then down to a simmer, cover and cook for 10 minutes or so, or until the orzo is cooked. Make sure to stir every minute or so, so the orzo doesn't burn or get stuck to the bottom of the pan.
  2. Garnish with Parmesan cheese, mozzarella cheese, and fresh herbs and enjoy!

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