Description
A cozy, one-skillet meal featuring golden seared chicken breasts on a bed of garlicky orzo, cherry tomatoes, and wilted spinach.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach (loosely packed)
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper, to taste
- 1–2 tablespoons olive oil for cooking
- Grated Parmesan cheese, for serving
Instructions
- Pat chicken dry and season evenly with salt, pepper, and Italian seasoning.
- Heat a drizzle of olive oil in a large skillet over medium heat until shimmering.
- Add chicken and cook about 6–7 minutes per side until golden and cooked through. Remove the chicken and tent loosely with foil.
- Lower heat to medium-low and add minced garlic, sautéing for 30–60 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil.
- Stir in orzo, reduce heat to simmer, and cook uncovered for 8–10 minutes, stirring occasionally.
- When orzo is almost al dente, stir in cherry tomatoes and spinach, cooking for 1–2 minutes until the spinach wilts.
- Slice the cooked chicken and arrange the slices on top of the orzo. Let everything simmer for 2–3 minutes to meld the flavors.
- Finish with a generous grating of Parmesan and serve immediately.
Notes
Add a splash of broth when reheating to revive texture. Omit chicken for a vegetarian version or swap in other proteins as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian