Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning, then brown on both sides until cooked through. Remove and set aside.
- In the same skillet, add garlic and cook until fragrant. Pour in chicken broth and bring to a boil.
- Stir in orzo and reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, about 10 minutes.
- Return chicken to skillet, top with cherry tomatoes and shredded cheese. Cover and cook until cheese melts, about 3-4 minutes.
- Garnish with fresh basil or parsley before serving.
Notes
- Feel free to substitute mozzarella with other melting cheeses like Monterey Jack or cheddar.
- Add chopped spinach or bell peppers for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with orzo
- Calories: 460 Kcal
- Sugar: 6g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg