Description
A hearty and flavorful one-pan dish featuring tender chicken, orzo pasta, and Tuscan-inspired flavors.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup spinach, chopped
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a large oven-safe skillet over medium heat.
- Season chicken with salt, pepper, and Italian seasoning, then sear for 3-4 minutes per side until golden.
- Remove chicken and set aside.
- In the same skillet, sauté garlic for 30 seconds, then add orzo, sun-dried tomatoes, and spinach.
- Pour in chicken broth and stir to combine.
- Nestle chicken back into the skillet.
- Bake for 20 minutes or until orzo is tender and chicken is fully cooked.
- Sprinkle with Parmesan cheese before serving.
Notes
- Substitute vegetable broth for a vegetarian version.
- Add diced zucchini or bell peppers for extra vegetables.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: orzo, Tuscan chicken, one-pan meal, baked pasta