Chicken Orzo Skillet
Ingredients
3-4
boneless skinless chicken breasts (about 1 ¼ lbs. total)
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tsp.
dried oregano leaves
1 tsp.
kosher salt, plus more for seasoning the orzo mixture
½ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the orzo mixture
½ tsp.
sugar
1 tbsp.
Kowalski's Unsalted Butter
1 cup
orzo pasta
2 cloves
garlic, finely minced
- pinch crushed red pepper flakes (or to taste)
⅓ cup
white wine (or more as needed)
3 oz. (approx.)
fresh baby spinach, roughly chopped
¼ oz. (approx.)
fresh thyme, leaves removed and stems discarded
1 ½ cups
chicken stock or broth
½ cup
heavy cream
3 oz. (approx.)
julienne-cut sun-dried tomatoes in olive oil, drained
⅓ cup
grated Kowalski's Parmesan Cheese
- fresh Italian parsley, for garnish (optional)
Directions
- Preheat oven to 400°.
- In a medium mixing bowl, combine chicken and oil; toss to coat.
- Sprinkle with oregano, salt, pepper and sugar; let stand for 10 min.
- Heat a cast iron skillet over medium-high heat; sear chicken on both sides, turning just once, until a dark golden-brown crust forms (about 1 min. per side). Remove chicken from skillet; set aside (chicken will not be fully cooked).
- Reduce heat to medium; melt butter in skillet. Add orzo; cook and stir for 90 sec. to toast.
- Add garlic and crushed red pepper flakes; cook and stir for 1 min.
- Add wine to deglaze the skillet and stop the orzo from browning; if needed, add more wine or water to prevent garlic from burning.
- Add spinach; cook and stir until completely wilted (about 2 min.).
- Remove pan from heat; stir in thyme.
- Stir in stock and cream; season with salt and pepper to taste.
- Stir in tomatoes and Parmesan.
- Return chicken to skillet. Transfer skillet to the preheated oven; bake for 15 min.
- Garnish with parsley before serving, if desired.
