One Skillet Sun-Dried Tomato Chicken And Orzo
This one skillet sun dried tomato chicken and orzo is an easy and rich pasta dish with flavors of roasted sun dried tomatoes that dress up juicy chicken breasts.
Ingredients
- 2 boneless, skinless chicken breasts (weighing about 1.25 pounds)
- 4 tablespoons olive oil, divided
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 tablespoons butter, unsalted
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (32 oz carton)
- 16 oz orzo pasta
- ½ cup sun-dried tomatoes, chopped
- ½ cup grated parmesan, plus more for garnish
- 1 lemon, zested and squeezed
- sliced fresh basil, for garnish
Instructions
- Cut the chicken breasts in half, lengthwise. Rub with 2 tablespoons olive oil, paprika, Italian seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Once hot, add chicken to the pan. Cook 3 minutes per side until golden. Transfer to a plate. Chicken is not finished cooking just yet.
- Melt butter in same skillet. Sauté onion and garlic until translucent, about 2 minutes. Add 1 cup chicken broth and deglaze the pan. Add remaining chicken broth and bring to a boil. Add orzo to the skillet and cook for 4-5 minutes until it is semi-soft, stirring constantly.
- Stir in sun-dried tomatoes, parmesan, lemon zest and juice, ½ teaspoon salt and ¼ teaspoon pepper into the pasta.
- Transfer chicken back to the skillet and place right on top of the pasta. Place the lid on, cook on low for 13-16 minutes, or until chicken is cooked through.
- Garnish with additional Parmesan and fresh basil. Serve.