Spring Skillet Garlic Butter Chicken and Zucchini Orzo
A simple all-in-one skillet dinner that's a crowd-pleaser, looks pretty, and tastes delicious!
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 3 tablespoons extra virgin olive oil
- 3 tablespoons Italian seasoning
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1 pinch kosher salt
- 1 pinch black pepper
- 1 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 6 tablespoons salted butter
- 2 shallots chopped
- 4 cloves garlic chopped
- 3 tablespoons fresh thyme leaves
- 2 cups dry orzo pasta
- 2 zucchini thinly sliced
- 8 ounces fresh mozzarella cheese
Instructions
- Preheat oven to 400°F.
- In a bowl, mix the chicken with 2 tablespoons olive oil, 2 tablespoons Italian seasoning, Dijon mustard, honey, and a pinch each of salt and pepper.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.
- To the skillet, add 2 tablespoons butter, the orzo, shallots, garlic, and 2 tablespoons thyme. Mix in the zucchini slices. Cook until the orzo is toasted, about 2 minutes.
- Add the wine and season with salt and pepper. Bring to a boil over high heat. Slide the chicken and any juices left on the plate back into the skillet. Arrange the cheese around the chicken.
- Bake, uncovered, for 15 minutes or until the chicken is cooked through.
Notes
A simple all-in-one skillet dinner that's a crowd-pleaser, looks pretty, and tastes delicious!