Description
A hearty and comforting dish combining tender chicken and orzo pasta, perfect for cozy autumn evenings.
Ingredients
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 cup orzo pasta
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup spinach (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Prepare your chicken by seasoning with salt, pepper, oregano, and basil. In a skillet, heat olive oil and cook the chicken for 6-7 minutes per side. Remove and let rest.
- Sauté the diced onion and minced garlic in the same skillet for 3-4 minutes until translucent.
- Cook the orzo by stirring it into the skillet, toasting for a minute before adding chicken broth. Simmer for 9-10 minutes until liquid is absorbed.
- Incorporate the spinach and cherry tomatoes into the orzo, chopping the rested chicken and returning it to the skillet. Heat through for an additional 2-3 minutes.
- Taste and adjust seasoning with additional salt, pepper, or herbs if needed.
- Serve hot, garnished with fresh parsley.
Notes
For added protein, consider incorporating cottage cheese or cooked chickpeas. Ensure not to overcook the orzo for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean