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Tomato Basil Chicken Orzo
Rachel Kim

Tomato Basil Chicken Orzo

Orzo cooks risotto-style in crushed tomatoes and broth while browned chicken rests. Stirring a few times is enough; constant attention only breaks the pasta and slows dinner. Total time: 40 minutes.
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Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 4 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion diced
  • 1 cup dry orzo pasta
  • 1 can 14.5 oz crushed tomatoes
  • 2 1/2 cups low-sodium chicken broth
  • 1/2 cup finely grated Parmesan cheese
  • 1/2 cup chopped fresh basil

Method
 

  1. Season the chicken with salt and black pepper and heat 1 tablespoon olive oil in a deep skillet over medium-high heat.
  2. Cook the chicken for 3 to 4 minutes per side, until it reaches 165°F, then transfer it to a clean plate.
  3. Add the remaining oil and onion and cook for 3 minutes before stirring in the orzo for 1 minute.
  4. Add the tomatoes and broth and simmer for 10 to 12 minutes, stirring several times, until the orzo is tender.
  5. Stir in the Parmesan and basil, return the chicken and warm it for 1 minute in the tomato orzo.