A bright, buttery one-skillet wonder that turns
simple summer ingredients into a golden weeknight dinner. When zucchini’s in
season, this creamy orzo dish practically cooks itself—and the melted
mozzarella makes every bite heavenly.
🥘 Ingredients
- 2 lbs
boneless chicken breasts or thighs
- 3 tbsp
extra virgin olive oil
- 3 tbsp
Italian seasoning
- 1 tbsp
Dijon mustard
- 2 tsp
honey
- Kosher
salt & black pepper
- 1 cup
dry white wine (like Sauvignon Blanc)
- 6 tbsp
salted butter
- 2
shallots, chopped
- 4
cloves garlic, chopped
- 3 tbsp
fresh thyme leaves
- 2 cups
dry orzo pasta
- 2
medium zucchini, thinly sliced
- 8 oz
fresh mozzarella, cubed or torn
🔥 Instructions
- Season
& Sear:
Toss chicken with olive oil, Italian seasoning, mustard, honey, salt, and pepper. Heat a large skillet over medium-high; sear chicken until golden and nearly cooked through. Remove and set aside. - Build
the Flavor Base:
In the same skillet, add butter, shallots, garlic, and thyme. Sauté until fragrant, about 2 minutes. - Cook
the Orzo:
Stir in the orzo and toast lightly, soaking up that garlicky butter. Pour in the wine and let it simmer down for a minute. - Combine
& Simmer:
Add 2 cups water and zucchini slices. Return chicken to the pan, cover, and simmer 8–10 minutes, until orzo is tender and chicken is cooked through. - Make
It Creamy:
Stir in mozzarella just before serving so it melts into pockets of gooey richness. - Serve
& Enjoy:
Spoon onto plates, garnish with extra thyme, and bask in the applause of your dinner audience.
🌿 Tips & Twists
- Swap
zucchini for asparagus or spinach for early spring freshness.
- Add
crushed red pepper flakes if garlic butter needs a little sass.
- A
crisp glass of white wine pairs perfectly—perhaps the same one used to
cook!
📌 Why You’ll Love It
- One
pan = fewer dishes
- Ready
in about 30 minutes
- Comfort
food with a breezy Mediterranean feel
- Kid-approved,
adult-adored