I am obsessing about cooking a single dish meal in a skillet. So you will see a couple more meals in a skillet in the coming days. Here is one that is similar to the Chicken Spinach Orzo Skillet I told you about earlier. This is without the spinach, but it has tomatoes instead. More of a red dish instead of a green one. It is still ridiculously easy to make. Try it!
Italian Chicken Orzo Skillet
- 4 boneless, skinless chicken breasts
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes
- Salt and pepper
- 1 cup orzo
- 2 Tbsp extra-virgin olive oil
- 3 garlic cloves, minced
- 1 (14.5-ounce) can petite diced tomato
- 1 1/2 cups low-sodium chicken broth
- 3 Tbsp chopped fresh basil
- Pat chicken dry with paper towels.
- Rub all over with oregano, pepper flakes, salt, and pepper.
- Toast orzo in large nonstick skillet over medium-high heat until golden brown, 3 to 5 minutes.
- Transfer to bowl.
- Heat 1 tablespoon oil in empty skillet until shimmering.
- Cook chicken until lightly browned, about 3 minutes per side.
- Transfer to plate.
- Add garlic and remaining oil to empty skillet and cook until fragrant, about 30 seconds.
- Add tomatoes, broth, and toasted orzo and bring to boil.
- Return chicken, along with any accumulated juices, to skillet.
- Cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10 to 12 minutes.
- Sprinkle with basil and serve.