One Pan Chicken and Orzo
- 1 tbsp olive oil
- 1 tbsp butter
- 4- 4oz chicken breasts
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt-divided
- coarse black pepper
- ½ cup red onion, diced
- 2 garlic cloves, minced
- 1 red pepper, sliced into strips
- 1 cup fresh cherry tomatoes, sliced
- 3 cups fresh spinach
- 3 cups chicken broth
- 1 tbsp butter
- ½ cup fresh parmesan cheese
- salt and pepper
- Toss paprika, garlic powder, salt and pepper together.
- Using your hands, coat the chicken breasts with the spice mixture
- In a large saute pan, begin heating olive oil and butter
- Add chicken once pan is hot, searing on both sides until golden brown (about 2-3 minutes per side)
- Remove chicken and keep warm.
- Add an extra tsp or two of olive oil if pan seems to dry
- Add garlic and onion to hot pan
- Stir and cook until translucent
- Add red peppers and cherry tomatoes
- Cook until they begin to carmelize
- Add uncooked orzo to pan and cook for one minute
- Add chicken broth
- Put chicken back in pan and coat with vegetables and broth
- Cook for 6-7 minutes or until orzo is tender
- In the last minute of cooking, add fresh spinach, butter, and parmesan cheese
- Use salt and pepper to taste.
- Serve immediately with extra parmesan cheese.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2017/11/one-pan-chicken-orzo.html
3.5.3226