Chicken Caprese Pasta
User Reviews
5
Chicken Caprese Pasta
Description
This recipe starts by seasoning and searing chicken tenderloins in olive oil until they develop golden edges but remain slightly undercooked. After cooking the chicken, diced onion and dry orzo are sautéed until the pasta is lightly toasted, creating a nutty flavor base. Chicken broth and canned diced tomatoes with onions are added, and the orzo simmers covered to absorb the liquid and soften.
Once the orzo is tender, the chicken is returned to the pan along with mozzarella balls, diced cherry tomatoes, and Italian seasoning. The gentle heat allows the cheese to soften without fully melting, and the tomatoes add bursts of freshness. Ribboned fresh basil and a drizzle of balsamic glaze finish the dish, adding herbaceous brightness and subtle acidity.
Chicken Caprese Pasta makes a complete meal with protein, vegetables, and pasta all combined. It works well for weekday dinners and reheats for meal prep. The balsamic glaze adds a balanced sweetness that complements the savory chicken and creamy mozzarella, while the orzo provides a tender, rice-like texture.
Ingredients
- 6-7 chicken tenderloin
- 1 tbsp olive oil divided
- 1.5 cups orzo dry
- 1 can chicken broth 14.5 oz
- 1 can diced tomatoes with onions
- ½ cup white onion diced
- 1 cup mozzarella balls
- ½ cup cherry tomato diced
- 1 tsp Italian seasoning
- ¾ tsp salt
- ¼ tsp black pepper ground
- 5 talks basil ribboned, fresh
- ¼ cup balsamic glaze
Instructions
- Heat a deep, large skillet (I use my Our Place Always Pan) to medium heat and add a little olive oil (½ tbsp). Wait until it’s fragrant and add the chicken tenders to the bottom of the pan.
- Cook the chicken for 2-4 minutes on each side depending on the thickness of your pieces. Before flipping, add half of the salt, black pepper, and Italian seasoning. They should be about 85% cooked with golden brown edges. Use a meat thermometer to measure internal temperature. See notes for my best tips before cooking chicken!
- Remove the chicken from the pan. Add the remaining drizzle of olive oil into the skillet. Add diced white onions and orzo. Stir constantly until the orzo is slightly browned/toasted.
- Pour in the chicken broth and canned tomatoes (not strained). Cover with a lid and allow to cook for 10 minutes.
- Stir the orzo and place chicken tenders back into the orzo with the remaining seasonings. Stir together and cover again.
- Allow the orzo to cook for another 10-15 minutes. The orzo should be cooked al dente and almost all of the liquid absorbed.
- Add the diced fresh basil leaves and mozzarella pearls – stir together. Top with a drizzle of balsamic reduction and another sprinkle of basil. Serve hot and enjoy!
Notes
- Prepare the chicken tenderloins by trimming excess pieces to avoid tough bites after cooking.
- Pound the chicken to an even thickness to ensure uniform cooking and prevent dryness.
- Use a meat thermometer to check that chicken reaches a safe internal temperature without overcooking.
- Store leftovers in an airtight container for up to three days; this dish reheats well for meals ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 340kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 38g | 76% |
| Fat | 8g | 12% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 60mg | 20% |
| Sodium | 612mg | 26% |
| Potassium | 345mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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