Marry Me Chicken Orzo in Just One Pan
Seared chicken with broth-cooked orzo, cherry tomatoes, and a Parmesan cream sauce.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts thawed
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes halved
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese finely grated
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- fresh basil for garnish
As Needed
- olive oil as needed to coat the skillet
- hot water as needed
Instructions
Cook and Serve
- Season the breasts with salt and pepper. Coat a skillet with olive oil and cook over medium heat for about 6–7 minutes per side until browned and 165°F in the thickest part; remove as each breast is ready.
- Add olive oil as needed if the skillet is dry. Cook garlic and cherry tomatoes over medium heat for 2–3 minutes until softened.
- Stir in the orzo and broth and bring to a simmer. Cover and cook on low for about 10 minutes, stirring occasionally, until al dente; add hot water as needed if the pan dries.
- Stir in the cream and Italian seasoning and warm gently for 1–2 minutes. Turn off the heat, stir in Parmesan, and fold in the sliced cooked chicken and its juices. Garnish with basil.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F on the stove or in the microwave.