September 20, 2014

Easy Chicken and Orzo

Another reliable dish for my weeknight meal lineup is this delicious Parmesan and basil orzo from My Tiny Oven with some diced Italian chicken mixed in.  Simple, tons of flavor, and even better you just set things to cook and walk away for most of the cook time.  Love it!

  • 3 tablespoons butter
  • 1 1/2 cups orzo
  • 3 cups low sodium chicken stock
  • 6 tablespoons fresh basil
  • 3/4 cup grated Parmesan cheese
  • Salt/pepper to taste
  • 2 large boneless, skinless chicken breasts
  • Italian seasoning
  1. Preheat oven to 375°.  Place chicken in a baking dish and season with salt, pepper, and Italian seasoning to taste.  Bake 28-35 minutes or until cooked through.  Cut into bite-size pieces.
  2. While chicken bakes, prepare the orzo.  Melt butter in a large saucepan over medium heat.  Add the orzo and saute for a few minutes, until it starts to turn golden brown (5-10 minutes).
  3. Add the chicken stock, cover, and simmer 20 minutes until stock has been absorbed.
  4. Remove orzo from heat and stir in the Parmesan, salt, pepper, and cooked chicken.  Serve with additional salt and/or Parmesan on top.
Tasty tasty!

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