Skillet Garlic Butter Chicken and Zucchini Orzo Recipe

Ben Carraoli

Skillet Garlic Butter Chicken and Zucchini Orzo Recipe

I recently tried this skillet garlic butter chicken and zucchini orzo recipe, and honestly, it has quickly become one of my favorite weeknight dinners. The combination of tender chicken, garlicky butter, and fresh zucchini tossed with creamy orzo is just irresistible.

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Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

1 lb chicken breasts or thighs – I prefer chicken breasts for tenderness; thighs add more flavor.
1 tablespoon olive oil – use extra virgin for richer flavor.
1 teaspoon Italian seasoning – this blend boosts flavor without extra fuss.
1 tablespoon Dijon mustard – adds a subtle tang that pairs perfectly with honey.
1 tablespoon honey – balances the savory chicken beautifully.
3 tablespoons butter – real butter makes the dish rich and creamy.
1 cup orzo pasta – small pasta cooks quickly and soaks up the flavors.
3 cloves garlic minced – fresh garlic is key; avoid pre-minced jars.
1 zucchini diced – fresh, firm zucchini works best; avoid frozen.
½ cup white wine – optional but enhances the overall depth of flavor.
½ cup water or chicken broth – adds moisture while cooking orzo.
½ cup shredded mozzarella cheese – fresh shredded cheese melts better than pre-shredded.
Fresh basil or thyme for garnish – brightens the dish and adds a fresh aroma.

Method

I like to toss the chicken with olive oil, Italian seasoning, Dijon mustard, and honey. This gives a light glaze and flavorful sear. Heat your skillet and sear each side until golden, then remove it from the pan.
In the same skillet, melt butter and add orzo with garlic and herbs. Toast the orzo lightly for a nutty flavor. Pour in wine and water or broth, then stir until the orzo begins to absorb the liquid.
Place the chicken back in the skillet, arranging mozzarella around it. Bake in a preheated oven for 10-15 minutes until the cheese melts and chicken is cooked through.
While the chicken bakes, melt extra butter in a small pan with Italian seasoning and garlic. Let it turn lightly golden. Drizzle over the chicken and orzo just before serving for extra richness.

Notes

I like to pat the chicken dry before seasoning to ensure a perfect sear.
Toasting the orzo first gives it a deeper, richer flavor.
I always use fresh herbs for garnish; it adds a bright, fresh finish.
Letting the garlic butter get slightly golden enhances the aroma and taste.
I sometimes broil for a minute at the end for a bubbly, golden cheese top.