One Pot Italian Chicken with Orzo
This simple and delicious One Pot Italian Chicken with Orzo pasta is full of flavor from fire-roasted tomatoes and herbs. Add a side of vegetables and your dinner is ready in 30 minutes.
- 4 boneless skinless chicken breasts
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup uncooked orzo pasta
- 3 tbsp olive oil
- 3 cloves of garlic minced
- 1 small onion finely diced
- 1 15 oz can Fire-Roasted diced tomatoes
- 1-1/2 cups unsalted chicken stock or broth
- chopped fresh basil for topping
Season chicken with Italian seasoning, salt and pepper.
Heat a large skillet over med-high heat. Add in the dry orzo and toast until the orzo begins to turn golden brown. No oil needed for this step. Give the orzo a stir a few times while it's toasting.Watch the orzo carefully, it can toast quickly. Once it's golden brown, remove from skillet and set aside.
Using the same skillet, heat 2 tablespoons of olive oil until hot.
Add the chicken to the skillet and brown on each side, about 2-3 minutes perside.
Remove chicken from skillet and set aside for a moment.
Heat remaining 1 tablespoon oil in pan until hot once again, then saute onion until tender, about 2 minutes. Add the garlic and cook for another 30 seconds.
Add the can of fire-roasted diced tomatoes and chicken stock to the skillet; stir and bring to a boil.
Once the sauce is boiling, stir in toasted orzo and reduce heat to medium-low. Place browned chicken breasts in the skillet with the orzo and tomatoes.
Cover pan and let cook at medium-low 15 - 20 minutes or until orzo is tender and chicken is cooked throuhg and registers 165F.
Garnish with chopped fresh basil before serving.