
Creamy Tomato-Basil Chicken Baked Orzo
Ingredients
- 1 ¼ lbboneless
skinless chicken breasts, patted dry
- 1 tbspItalian seasoning
divided
- 1 ¼ tspkosher salt
divided
- ¾ tspblack pepper
divided
- 2 tbspolive oil
- 1pkg. cherry tomatoes
12-oz.
- 3 mediumgarlic cloves
- 1pkg. uncooked orzo
1-lb.
- 4 cchicken broth
- ½ cheavy whipping cream
- ¼ cfresh basil
plus more for garnish
- 2 ozParmesan cheese
divided
- 4 ozwhole-milk mozzarella cheese
Directions
- 1
Preheat oven to 375°F. Gather all ingredients.
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- 2
Sprinkle chicken evenly with 1 teaspoon of the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Heat oil in a large oven-safe skillet over medium. Add chicken and cook until golden on both sides, about 4 minutes per side. Transfer to a plate.
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- 3
Add tomatoes, garlic, and remaining 2 teaspoons Italian seasoning; cook, stirring often, until tomatoes start to soften and release their juices, about 2 minutes. Add orzo and cook, stirring constantly, until tomato juices have absorbed, about 2 minutes. Stir in broth and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; increase heat to medium-high and bring to a boil. Remove from heat and nestle chicken breasts into orzo.
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- 4
Bake in preheated oven until liquid is mostly absorbed and a thermometer inserted into the breast registers 165°F, 12 to 14 minutes. Transfer chicken to a plate.
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- 5
Stir cream, basil, and 1/4 cup of the Parmesan into orzo. Sprinkle with mozzarella and remaining 1/4 cup Parmesan. Return to preheated oven and bake until cheese is melted and orzo is tender, 8 to 10 more minutes.
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- 6
Slice chicken and serve with orzo. Sprinkle with more basil.
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Creamy Tomato-Basil Chicken Baked Orzo
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