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Description
A flavorful one-pan dish featuring tender chicken, sun-dried tomatoes, and orzo pasta baked with herbs and cheese.
Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 cup orzo pasta
- 1/2 cup sun-dried tomatoes (chopped)
- 2 cloves garlic (minced)
- 1/2 cup grated Parmesan cheese
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh parsley (chopped)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in an oven-safe skillet over medium heat.
- Season chicken with salt, pepper, basil, and oregano. Sear for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds. Add orzo and sun-dried tomatoes, stirring for 1 minute.
- Pour in chicken broth and bring to a simmer. Return chicken to the skillet.
- Sprinkle Parmesan cheese over the top.
- Bake for 20-25 minutes until the orzo is tender and the chicken is fully cooked.
- Garnish with fresh parsley before serving.
Notes
- Use jarred sun-dried tomatoes packed in oil for extra flavor.
- If the skillet isn’t oven-safe, transfer to a baking dish before baking.
- Substitute vegetable broth for a vegetarian version.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean