One pan meals never tasted this good — Buttery Basil Chicken and Zucchini Orzo. A simple summertime dish that will feed those comfort food cravings.
Using one pan on the stove top keeps the kitchen cool and makes mealtime quick and easy. Using either store-bought rotisserie chicken or leftover chicken like Crispy Chicken and Citrus Salad, cuts down on cooking time, so you can enjoy the evening. The chicken and zucchini go so well together, and when you add some orzo to the mix, it creates a heavenly dish that’s satisfying to everyone.
I used a bit of butter with a squeeze of lemon and parmesan cheese to finish the dish, and bring it all together. It’s one of those meals that you’ll make over and over again because it’s super tasty. It’s a great place to utilize some of that summer zucchini you may be growing in your backyard as well.
1 shallot, sliced
1 pound cooked chicken, cut into chunks or shredded
1 1/2 cups orzo
1 chicken bouillon cube + 2 1/2 cups water (or 2 1/2 cups chicken stock)
2 medium zucchini, sliced
1/2 cup cherry tomatoes, sliced
2 tablespoon butter
1/4 cup parmesan cheese, shredded
6 basil leaves, chiffonade (sliced)
salt and pepper
oil for cooking
- In a large skillet over medium heat, add 2 tablespoons of oil and shallot. Sauté for 3 minutes, stirring occasionally. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken and stir.
- Add orzo and cook for 2 minutes to toast lightly in pan. Add bouillon cube and water and stir. Place lid ajar over top and cook for 5 minutes.
- Remove lid and add zucchini and tomatoes, stir to combine. Reduce heat to medium-low and cover completely with lid. Cook for 5 minutes.
- Remove lid and add butter and lemon juice. Stir to create a sauce. Add parmesan cheese over top and remove from stove. Sprinkle top of skillet with fresh basil and serve. Enjoy!