• 2 pounds boneless chicken breasts or thighs
• 3 tablespoons extra virgin olive oil
• 3 tablespoons Italian seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper
• 1 cup chicken broth
• 6 tablespoons salted butter
• 2 shallots, chopped
• 4 garlic cloves, minced
• 3 tablespoons fresh thyme leaves
• 2 cups dry orzo pasta
• 2 zucchini, thinly sliced
• 8 ounces fresh mozzarella cheese

1. Preheat the oven
   Preheat your oven to 400°F (200°C). Using an oven-safe skillet is key, as this recipe transitions seamlessly from stovetop to oven.
2. Prepare the chicken
   In a large bowl, toss the chicken with 2 tablespoons olive oil, 2 tablespoons Italian seasoning, Dijon mustard, honey, salt, and pepper. Make sure each piece is evenly coated for maximum flavor.
3. Sear the chicken
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3–5 minutes per side until golden brown. Remove from the skillet and set aside.
4. Toast the orzo
   In the same skillet, add 2 tablespoons butter, shallots, garlic, orzo, and 2 tablespoons fresh thyme. Stir for about 2 minutes until the orzo is lightly toasted and fragrant. Add the zucchini and cook for another minute.
5. Deglaze and bake
   Pour in the chicken broth and 2 cups water, seasoning lightly with salt and pepper. Bring to a boil, then return the chicken to the skillet along with any juices. Nestle mozzarella around the chicken, transfer to the oven, and bake uncovered for 15 minutes, or until the chicken is fully cooked.
6. Prepare the garlic butter
   While the chicken bakes, melt the remaining butter in a small skillet. Let it lightly brown, then stir in Italian seasoning, thyme, salt, pepper, and optional chili flakes.
7. Serve and enjoy
   Remove the skillet from the oven and drizzle the garlic butter over the chicken and orzo. Garnish with fresh herbs and serve hot.

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