Directions
- 1Set your oven to 400.
- 2Wash the chicken breasts.
- 3Pat the chicken dry and then tenderize it using either a meat tenderizer or the palm of your hand.
- 4Season both sides of your chicken with garlic powder, oregano, basil, paprika, salt and pepper to taste.
- 5Get out your cast iron skillet and put it on the stove over medium high heat with a little bit of olive oil on top.
- 6Once the oil is shimmering, you're going to add the chicken breasts to the cast iron skillet and don't touch it for five minutes.
- 7In the meantime, you're going to mince two to three cloves of garlic.
- 8Place another pan on the stove over medium high heat and you're going to toast 1 1/2 cups of orzo for just about two or three minutes.
- 9While the orzo is toasting and the chicken has reached five minutes, you're going to flip each breast and then put the entire cast iron skillet in the oven at 400 for about 10 to 12 minutes.
- 10While the chicken's in the oven, you're going to add two to three cups of chicken broth to the orzo, along with your minced garlic.
- 11Let the orzo cook around 12 to 14 minutes until it's thickened.
- 12Once the chicken's ready, take it out of the oven and you want a nice crisp on the outside but still juicy and tender on the inside.
- 13Once the orzo's thickened, you can add a splash of heavy cream or milk, the juice of one lemon, 1 tablespoon butter, salt, pepper and add red pepper flakes.
- 14Mix that all in for your desired consistency.
- 15Top it with fresh grated parmesan and a side of spinach.
Ingredients
- 2 pounds boneless skinless chicken breast
- olive oil
- salt
- pepper
- dried oregano
- dried basil
- paprika
- garlic powder
- chicken broth
- parmesan
- lemon
- orzo
- garlic
- butter
- milk
- heavy cream
Equipment
ovencast iron skilletpan
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