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From @Budget Bytes

Tuscan Orzo with Pan-Seared Chicken Breast

35 min · Serves 4 · 520 kcal

35 mintotal
15 minhands on
10steps
4servings

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Ingredients

For the chicken

  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning

For the orzo

  • 8 oz orzo pasta (about 1.5 cups)
  • 1/2 sweet onion, diced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 14.5 oz diced tomatoes, drained
  • 2 cups fresh leaf spinach

Method

For the chicken

  1. Season the chicken breasts with salt, black pepper, garlic powder, and Italian seasoning on both sides.

  2. Heat the olive oil and butter in a large deep skillet or Dutch oven over medium-high heat.

  3. Add the chicken breasts and pan-sear until golden brown and cooked through, 5–7 minutes per side.

  4. Remove the chicken from the pan and set aside on a plate to rest.

For the orzo

  1. In the same skillet over medium heat, add the diced sweet onion and sauté until translucent, 3–4 minutes.

  2. Add the minced garlic and orzo, stirring constantly until fragrant, about 1 minute.

  3. Pour in the chicken broth, half and half, and drained diced tomatoes, scraping up any browned bits from the bottom of the pan.

  4. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the orzo is tender and has absorbed most of the liquid, 8–10 minutes.

    Then 8 min of waiting

  5. Stir in the fresh leaf spinach until wilted into the hot pasta, about 2 minutes.

  6. Slice the rested chicken breasts and lay them over the top of the Tuscan orzo to serve.

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