Tuscan Chicken and Orzo
A warm and comforting one-skillet dish combining tender chicken breasts, orzo pasta, and vibrant vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 2 chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil
- Parmesan cheese (for serving)
Instructions
- In a large skillet, heat a drizzle of olive oil over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning. Cook for about 6-7 minutes on each side or until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth and bring it to a boil. Stir in the orzo and reduce the heat to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente.
- Add the cherry tomatoes and spinach, mixing everything well.
- Slice the cooked chicken and lay it on top of the orzo mixture.
- Let everything simmer together for an additional 2-3 minutes.
- Serve warm, topped generously with grated Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Consider marinating the chicken for extra flavor.
Find it online: https://www.mubrecipes.com/tuscan-chicken-and-orzo-2/