Cheesy Italian-Style Baked Chicken with Orzo Pasta

Cheesy Italian-Style Baked Chicken

with Orzo Pasta

40 MIN
15 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This easy recipe features oven-baked chicken breasts generously blanketed with a pleasantly spicy tomato-caper sauce and a layer of melty mozzarella cheese. We’re serving it all over a bed of orzo pasta and sautéed zucchini brought together with smooth fromage blanc.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Cheesy Italian-Style Baked Chicken with Orzo Pasta
Title
time-saving
tips & techniques
Tomato Paste
Orzo Pasta
Zucchini
Fresh Mozzarella
Capers
How To: Properly Salt Cooking Water
Fromage Blanc
Garlic
Oregano
Red Pepper Flakes
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Thinly slice the mozzarella. 

Make the sauce:
2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped capers, oregano, and half the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Bake the chicken:
3 Bake the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a baking dish. Evenly top the seasoned chicken with the sauce and sliced mozzarella; season with salt and pepper. Bake 20 to 22 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven. 

Cook the pasta:
4 Cook the pasta:

Once the chicken has cooked about 10 minutes, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Finish & serve your dish:
5 Finish & serve your dish:

While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. To the pot of cooked pasta, add the cooked zucchini, fromage blanc, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the baked chicken. Enjoy! 

Tips from Home Chefs

Cheesy Italian-Style Baked Chicken

Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the zucchini; halve lengthwise, then thinly slice crosswise. Roughly chop the capers. Peel and roughly chop 2 cloves of garlic. Thinly slice the mozzarella. 

2 Make the sauce:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the chopped capers, oregano, and half the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste, 1/2 cup of water (carefully, as the liquid may splatter), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. 

Make the sauce:
Bake the chicken:
3 Bake the chicken:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in a baking dish. Evenly top the seasoned chicken with the sauce and sliced mozzarella; season with salt and pepper. Bake 20 to 22 minutes, or until the cheese is melted and the chicken is cooked through. Remove from the oven. 

4 Cook the pasta:

Once the chicken has cooked about 10 minutes, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Cook the pasta:
Finish & serve your dish:
5 Finish & serve your dish:

While the pasta cooks, rinse and wipe out the pan used to make the sauce. In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the remaining chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. To the pot of cooked pasta, add the cooked zucchini, fromage blanc, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the baked chicken. Enjoy! 

Browse Steps
1 of 5