Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach leaves
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium heat and sear chicken until golden brown on both sides, about 6-8 minutes. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant, about 30 seconds.
- Add orzo and cook, stirring frequently, for 2-3 minutes.
- Pour in chicken broth, bring to a boil, then reduce heat to low and cover. Simmer for 10 minutes or until orzo is tender.
- Place chicken breasts on top of orzo, add cherry tomatoes and spinach, then cover and cook for another 5 minutes.
- Sprinkle cheese over the top, cover until melted. Garnish with fresh herbs before serving.
Notes
- For extra flavor, incorporate a splash of white wine or lemon juice during cooking.
- Use leftover cooked chicken to make this dish even quicker.
- Adjust cheese and seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (with gluten-free orzo)
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.2g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 43g
- Cholesterol: 125mg