Name: Skillet Italian Chicken with Orzo
Total time: 30 min
Yield: Serves 4
Cuisine: Italian, Europe
Ingredients: 4 boneless, skinless chicken breasts (about 1 1/2 pounds); 1/2 teaspoon dried oregano; 1/4 teaspoon red pepper flakes; Salt and pepper; 1 cup orzo; 2 tablespoons 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 tablespoons finely chopped fresh basil

Why This Recipe Works

Lightly browning the chicken in the skillet and then finishing it at a gentle simmer resulted in chicken that was both flavorful and tender. We liked to pair the moist chicken with orzo and discovered that dry-toasting it before cooking intensified the nuttiness. Our limited but powerful ingredient list meant we could throw this dish together on most weeknights without sacrificing flavor.

Instructions

Pat chicken dry with paper towels and rub all over with oregano, pepper flakes, ½ teaspoon salt, and ¼ teaspoon 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 and cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10 to 12 minutes. Sprinkle with basil. Serve.