Chicken Breast Cacciatore with Orzo

Chicken Breast Cacciatore with Orzo

Serves 4


  • 4 Skin-on chicken breasts
  • 1 Onion, finely sliced
  • 2 Garlic cloves, minced
  • 100ml Red wine
  • Small bunch of fresh basil
  • 1 Tin of chopped tomatoes
  • 1 Chicken stock cube
  • 1 tbsp Balsamic vinegar
  • 1 tbsp Capers
  • Handful of pitted green olives, halved
  • 300g Orzo, quickly rinsed (to keep it from getting too sticky)
  • 3tsp Sugar
  • 1 Ball of mozzarella
  • 2 tbsp Olive oil
  • Sea salt & pepper


Preheat your oven to 180.

Bring a large frying pan to a high heat and drizzle a little olive oil in. Place your chicken breasts in there skin-side down and cook for 5 minutes until the skin is crisp. Then place them on a plate to the side skin-side up.

In the pan, add the rest of your olive oil, onion, garlic, capers, olives and a pinch of sea salt and pepper. Turn down to a medium heat and cook until onions just start to turn translucent.

Add the contents of your pan to an oven dish and add the orzo, wine, chopped toms, balsamic vinegar, sugar and stock cube (dissolved in 100ml boiling water) then stir it all together. Tear or slice your mozzarella and place on top then pop your chicken breasts on top of that. Drizzle with a little more olive oil and place in the oven for 45 mins, until chicken is cooked right through.

Top with your fresh basil and serve hot. A deliciously easy midweek family meal!