" Skillet Tomato Chicken & Orzo"
Skillet chicken: cook this flavorful orzo pasta dish with sun gold tomatoes and crispy prosciutto. A perfect weeknight meal with minimal cleanup.
Ingredients
- 6 boneless chicken breasts or thighs
- Salt and black pepper
- 1 tablespoon all purpose or gluten free flour
- 8 slices prosciutto
- 4 tablespoons salted butter
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 6 fresh sage leaves
- 1 cup dry orzo pasta
Instructions
- Preheat the oven to 400°F. Season the chicken with salt and pepper, then lightly coat with flour.
- Heat a large oven-safe skillet over medium-high heat. Cook the prosciutto until crisp, then remove and set aside.
- In the same skillet, add 3 tablespoons of butter. Add the chicken, shallots, garlic, and thyme. Sear the chicken until golden, about 3–5 minutes per side.
- Add 1 tablespoon butter, the sage, orzo, 1 1/2 cups of tomatoes, and season with chili flakes. Cook for 2 minutes, until the orzo is lightly toasted.
- Pour in the wine and 2 cups of water or broth. Bring to a boil and cook for 3–5 minutes. Stir in the cream and parmesan. Transfer the skillet to the oven and bake, uncovered, for 10 minutes, until the sauce is bubbling and the chicken is cooked through.
- Serve topped with 1/2 cup fresh tomatoes, basil, thyme, and the crispy prosciutto.
Notes
- Sear the chicken thoroughly for a golden crust, which adds immense flavor to the skillet chicken.
- Don't overcrowd the skillet when browning the chicken; work in batches if necessary to ensure proper searing.
- The internal temperature for cooked chicken should reach 165°F (74°C) to ensure food safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to rehydrate the orzo. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the skillet when browning the chicken; work in batches if necessary to ensure proper searing.
- The internal temperature for cooked chicken should reach 165°F (74°C) to ensure food safety.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth to rehydrate the orzo. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.