one pan caprese chicken orzo bake

By Ambitious Kitchen · 55 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Pat the chicken dry, then season it with salt and pepper.
3. In an oven-safe large Dutch oven or 3.5-quart braiser over medium-high heat, heat the oil. Brown the chicken 3 to 5 minutes per side until golden; it does not need to be cooked through. Move the chicken to a plate.
4. Lower the heat to medium and add another tablespoon of oil. Add the garlic and shallot and cook, stirring often, about 1 minute until the garlic is fragrant.
5. Stir in the broth and pesto, scraping up the browned bits from the bottom of the pan. Stir in the orzo, lemon juice and salt until well combined. Bring to a gentle simmer.
6. Nestle the chicken into the orzo, including any juices from the plate, and scatter the tomatoes around it. Bring to a gentle boil.
7. Bake uncovered for 15 to 20 minutes, until the orzo is tender and cooked through.
8. Remove from the oven, set mozzarella slices on the chicken, then broil on high until the cheese is melted and slightly golden in places, 2 to 3 minutes.
9. Drizzle with the balsamic glaze and top with the torn basil leaves.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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