Chicken Orzo Skillet

Name: Chicken Orzo Skillet
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Ingredients: 1¼ lb chicken breasts, boneless, skinless, about 3-4 breasts; a pinch, or to taste red pepper flakes; 2 tbsp olive oil; ½ cup white wine, or more as needed; 1 tsp dried oregano; 1 tsp salt, plus more for the orzo; ½ tsp black peppercorns, freshly ground, plus more for the orzo; ½ tsp granulated sugar; 1 tbsp butter; 1 cup orzo; 2 garlic cloves, finely minced; 3 oz spinach, baby spinach, roughly chopped; 4 thyme sprigs, leaves removed and stems discarded; 1½ cup chicken stock; ½ cup heavy cream, or 3/4 cup almond milk, family substitute; 3 oz sun-dried tomatoes, julienne-cut, in olive oil, drained; ½ cup parmesan, grated; for garnish, optional parsley, fresh Italian

Seared first for a dark crust, then finished in the oven while the orzo cooks in the same pan — the highest-rated of the family's orzo skillets, wine and all.

25 min hands on40 min start to finishweeknight

Preheat oven to 400°F.

In a medium bowl, combine the chicken with the olive oil and toss to coat. Sprinkle with oregano, salt, pepper and sugar; let stand 10 minutes.

Heat a cast iron skillet over medium-high heat; sear the chicken on both sides, turning once, until a dark golden-brown crust forms, about 1 minute per side. Remove the chicken and set aside — it will not be fully cooked.

Reduce the heat to medium; melt the butter in the skillet. Add the orzo; cook and stir 90 seconds to toast. Add the garlic and red pepper flakes; cook and stir 1 minute more.

Add the wine to deglaze the skillet and stop the orzo from browning, adding more wine or water as needed to keep the garlic from burning. Add the spinach; cook and stir until completely wilted, about 2 minutes.

Remove the pan from the heat and stir in the thyme, then the stock and cream. Season with salt and pepper to taste, then stir in the sun-dried tomatoes and parmesan.

Return the chicken to the skillet. Transfer to the oven and bake 15 minutes. Garnish with parsley before serving, if desired.

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Source Kowalski's