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Chicken Caprese Pasta

This Chicken Caprese Pasta is a delightful Italian-inspired dish that combines juicy grilled chicken with vibrant tomatoes, fresh mozzarella, and fragrant basil. The orzo pasta, cooked to perfection, serves as a perfect canvas for the harmonious blend of flavors, creating a wholesome and satisfying meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 340 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 6-7 chicken tenderloins
  • 1 tbsp olive oil divided
  • 1.5 cups orzo dry
  • 1 can chicken broth 14.5 oz
  • 1 can diced tomatoes with oninos
  • ½ cup white onion diced
  • 1 cup mozzarella balls
  • ½ cup cherry tomatoes diced
  • 1 tsp Italian seasoning
  • ¾ tsp salt
  • ¼ tsp ground pepper
  • 5 stalks fresh basil ribboned
  • ¼ cup balsamic glaze

Instructions

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.
  4. Pour in the chicken broth and canned tomatoes (not strained). Cover with a lid and allow to cook for 10 minutes.
  5. Stir the orzo and place chicken tenders back into the orzo with the remaining seasonings. Stir together and cover again.
  6. Allow the orzo to cook for another 10-15 minutes. The orzo should be cooked al dente and almost all of the liquid absorbed.
  7. 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

  • Cooking chicken on the stove top can be tricky, but let me provide you with my best tips for cooking chicken tenderloins on on the stove: Preparation! It's the most important part (other than making sure the chicken is actually cooked). The prep sets the dish up for success!
  • Store leftovers in an airtight container for up to 3 days. This is a GREAT dish for meal prep.
  • Trimming - Cook the meat you want to use! use meat scissors to trim away the excess tenderloin tip from the end. I find that when the tendens cook, they get super hard and do not add to the dish at all.
  • Pounding the chicken - This ensures even cook time. To pound chicken, use plastic wrap and layer them on a cutting board or countertop. Overlap them slightly. Place trimmed chicken breast on the plastic wrap and then cover with plastic wrap. Using a meat tenderizer, pound the chicken breasts until they’re all equal thickness I aim for mine to be about ½ inch - ¾ inch thickness.

Nutrition Information

Serving 1serving Calories 340kcal (17%) Carbohydrates 26g (9%) Protein 38g (76%) Fat 8g (12%) Polyunsaturated Fat 2g Cholesterol 60mg (20%) Sodium 612mg (26%) Potassium 345mg (10%) Fiber 2g (8%) Sugar 7g (14%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 340

% 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.