Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and Italian seasoning, then sear until golden brown on both sides. Remove and set aside.
- Add garlic to the skillet, cook until fragrant. Stir in orzo and cook for 2 minutes.
- Pour in chicken broth and heavy cream, bring to a simmer. Return chicken to the skillet and arrange cherry tomatoes around it.
- Reduce heat, cover, and simmer for 15 minutes until chicken is cooked through and orzo is tender.
- Sprinkle with shredded cheese, cover briefly until melted. Garnish with fresh basil and serve hot.
Notes
- You can substitute mozzarella with Parmesan for a sharper flavor.
- Adjust the cream and broth for more or less sauce to your liking.
- Make it gluten-free by using GF orzo or rice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Easy, Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg