SERVES 4
TOTAL TIME: 45 minutes
Be careful not to overcook the chicken in step 4 or it will taste dry.
|
1½ |
cups orzo |
|
2 |
tablespoons olive oil |
|
4 |
(6- to 8-ounce) boneless, skinless chicken breasts, trimmed and pounded if necessary |
|
Salt and pepper |
|
|
3 |
garlic cloves, minced |
|
2 |
teaspoons minced fresh oregano or ½ teaspoon dried |
|
Pinch red pepper flakes |
|
|
1 |
(14.5-ounce) can diced tomatoes |
|
2 |
cups low-sodium chicken broth |
|
¼ |
cup grated Parmesan cheese |
|
3 |
tablespoons chopped fresh basil |
1. Toast orzo in 12-inch nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes; transfer to bowl.
2. Heat 1 tablespoon oil in now-empty skillet over medium-high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Brown chicken lightly on both sides, about 5 minutes; transfer to plate.
3. Add remaining 1 tablespoon oil, garlic, oregano, and pepper flakes to now-empty skillet and cook until fragrant, about 30 seconds. Stir in tomatoes, broth, and toasted orzo.
4. Nestle browned chicken, with any accumulated juices, into orzo, cover, and simmer gently until chicken registers 160 degrees, about 10 minutes. Transfer chicken to platter, brushing any orzo that sticks to chicken back into skillet; cover loosely with aluminum foil.
5. Continue to cook orzo until al dente and creamy, about 5 minutes longer. Stir in Parmesan and basil and season with salt and pepper to taste. Serve with chicken.