Chicken Orzo Skillet with Mozzarella
Serves 4
15 mins prep
30 mins cook
45 mins total
This saucy one-pan chicken orzo recipe features orzo pasta, grape or cherry tomatoes, fresh spinach and boneless, skinless chicken breasts topped with melty mozzarella. The ultimate "stovetop casserole" dinner in less than an hour!
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If your chicken breasts weigh more than 6 ounces each, slice them in half crosswise to ensure quicker cooking. Season the chicken evenly on both sides with salt, pepper and Italian seasoning.
Heat the oil a large (12-inch) skillet over medium-high heat. When the oil starts to shimmer, add the chicken. Cook about 3 minutes on each side until golden brown. Remove the chicken to a plate with a pair of tongs.
Add the onion to the pan, stirring up any browned bits on the bottom of the pan. Cook until translucent, 1-2 minutes. Stir in the garlic and orzo, cooking until the garlic smells fragrant and the orzo is lightly toasted.
Pour in the broth. Stir in the Parmesan cheese and ½ teaspoon salt. Return the chicken to the pan. Scatter the tomatoes over the top. Bring the broth to a simmer, then cover the pan and lower the heat to medium.
Cook 15-20 minutes, until the orzo is tender. There should still be some liquid in the pan for the sauce.
Distribute the spinach over the chicken, tucking it in here and there. Top with the mozzarella. Remove the pan from the heat and cover with a lid. Let the pan sit for 5 minutes to wilt the spinach and melt the cheese. Serve and enjoy!
