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Photo of fresh tomatoes, basil and mozzarella chicken orzo le creuset

Caprese Chicken Orzo (One Pot)

Easy one pot Chicken Orzo with basil pesto, tomato and mozzarella
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Course Main Course
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2-4 chicken breast fillets one per person serve
  • 2 tsp dried oregano or italian spice blend
  • 1 shallot, finely diced
  • 2 tbsp olive oil
  • 400g small tomatoes (cherry, cocktail or rosa)
  • 1-2 garlic cloves, finely sliced or grated
  • 1 tbsp balsamic vinegar
  • 2 cups orzo
  • 2½ cups chicken stock
  • ⅓ cup fresh basil pesto (see Pantry Raid Basil Pesto Recipe link below)
  • 4-6 slices fresh mozzarella
  • 1 small bunch of fresh basil leaves, to serve
  • salt and freshly ground pepper, to taste

Instructions
 

  • Cut the chicken fillets in half horizontally to form two flatter fillets from each piece. Season with dried oregano, salt and pepper.
  • Heat 1 tbsp olive oil in a dutch oven (or medium to large pot with a lid). Once hot, fry each fillet half on both sides until golden brown. Remove from the pot and set aside.
  • Add 1 tbsp olive oil along with the diced shallot to the dutch oven. Sauté until translucent. Add the garlic and briefly sauté until fragrant.
  • Add the tomatoes and balsamic vinegar and cook on medium heat for 5-10 minutes until starting to caramalise.
  • Add the orzo and stir to coat in the pan juices. Toast the orzo lightly for a few minutes.
  • Pour over the chicken stock and stir. Cover and cook on a low heat (at a gently simmer) for 10-15 minutes, until most of the water has cooked off and the orzo is almost done.
  • Place the chicken fillet pieces on top of the orzo and top each one with a slice of mozzarella. Cover and cook for a further 3-5 minutes, or until mozzarella has melted.
  • Top the chicken orzo with several dollops of fresh basil pesto and fresh basil leaves. Drizzle with olive oil and serve.

Notes

See my recipe for a quick, Pantry-Raid Basil Pesto (nut-free).
Serving suggestion: Serve with a healthy side of peso baby spinach salad:
Add 1 heaped teaspoon of homemade basil pesto to a salad bowl. Mix with 1 tbsp balsamic vinegar. Add baby spinach leaves, toasted pumpkin seeds and a drizzle of olive oil and toss to coat. Enjoy :)