Chicken Milano
One-pan Chicken Milano with orzo, tomatoes, zucchini and mushrooms. Quick stovetop dinner that serves 3-4. Tips for swaps, storage, and reheating.
I started making recipe books for every girl getting married from our church. This one was given to me for the last Book, From Mrs. Betty Kemp
Submitted by: Mrs. Linda S. Orris from Johnstown, Penna.
Yield: serves 4
- Brown chicken, add tomatoes and seasonings, then simmer with zucchini and serve over orzo.
- Cook orzo separately or stir it into the pan with extra liquid for a one-pot meal.
- Flexible recipe: swap proteins, use gluten-free pasta, and store leftovers for 3 to 4 days.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
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Frequently Asked Questions
How long does Chicken Milano take to make?
Plan about 25 to 35 minutes total. Orzo cooks in 8 to 10 minutes. Browning chicken takes about 6 to 10 minutes depending on thickness, then simmer with the sauce and zucchini 8 to 12 minutes until vegetables are tender.
How many people does this recipe serve?
This recipe with 1 cup orzo and 2 chicken breasts serves about 3 to 4 people as a main dish. Adjust quantities if you need larger servings.
Can I use a different pasta or make it gluten free?
Yes. Swap orzo for any small pasta like ditalini, or use gluten free pasta or cooked rice/quinoa. Cook times may change, so follow package directions and add extra liquid if you finish the dish in the skillet.
How do I know when the chicken is fully cooked?
The safest check is an internal temperature of 165°F (74°C). You can also cut into the thickest part to make sure juices run clear and there is no pink meat left.
Can I use rotisserie or pre-cooked chicken?
Yes. Add shredded rotisserie or pre-cooked chicken near the end of simmering just to warm it through. This shortens cook time and works well if you want a faster meal.
Can I bake this instead of cooking it on the stove?
Yes. Brown the chicken on the stove first, then combine with sauce and veggies in an ovenproof skillet or baking dish. Cover and bake at 375°F for about 20 to 30 minutes until chicken reaches 165°F and vegetables are tender. If you add orzo to bake with it, include 1/2 to 1 cup extra liquid and check for pasta doneness.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently on the stovetop with a splash of water or broth, or microwave covered until heated through.
Can I make this vegetarian or add other vegetables?
Yes. Replace chicken with chickpeas, firm tofu, tempeh, or roasted eggplant for a vegetarian version. You can also add bell peppers, spinach, or carrots. Adjust simmer time so all vegetables reach desired tenderness.
How long does Chicken Milano take to make?
Plan about 25 to 35 minutes total. Orzo cooks in 8 to 10 minutes. Browning chicken takes about 6 to 10 minutes depending on thickness, then simmer with the sauce and zucchini 8 to 12 minutes until vegetables are tender.
How many people does this recipe serve?
This recipe with 1 cup orzo and 2 chicken breasts serves about 3 to 4 people as a main dish. Adjust quantities if you need larger servings.
Can I use a different pasta or make it gluten free?
Yes. Swap orzo for any small pasta like ditalini, or use gluten free pasta or cooked rice/quinoa. Cook times may change, so follow package directions and add extra liquid if you finish the dish in the skillet.
How do I know when the chicken is fully cooked?
The safest check is an internal temperature of 165°F (74°C). You can also cut into the thickest part to make sure juices run clear and there is no pink meat left.
Can I use rotisserie or pre-cooked chicken?
Yes. Add shredded rotisserie or pre-cooked chicken near the end of simmering just to warm it through. This shortens cook time and works well if you want a faster meal.
Can I bake this instead of cooking it on the stove?
Yes. Brown the chicken on the stove first, then combine with sauce and veggies in an ovenproof skillet or baking dish. Cover and bake at 375°F for about 20 to 30 minutes until chicken reaches 165°F and vegetables are tender. If you add orzo to bake with it, include 1/2 to 1 cup extra liquid and check for pasta doneness.
How should I store and reheat leftovers?
Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently on the stovetop with a splash of water or broth, or microwave covered until heated through.
Can I make this vegetarian or add other vegetables?
Yes. Replace chicken with chickpeas, firm tofu, tempeh, or roasted eggplant for a vegetarian version. You can also add bell peppers, spinach, or carrots. Adjust simmer time so all vegetables reach desired tenderness.
I noticed that on the “minced garlic” in this recipe, the spice house put a link for the minced dry garlic. I am almost positive that 3 cloves of minced garlic refers to FRESH garlic, minced or it would have said powdered or granulated. Just FYI