Pat checken dry with paper towels and rub all over with oregano pepper flakes, 1/2 tsp salt, and 1/4 tsp pepper.
Toast orzo in large nonstick skillet over medium-high heat until golden brown, 3 to 5 min- transfer to bowl. Heat 1 tbsp oil in empty skillet until shimmering. Cook chicken until lightly browned, about 3 minutes per side, transfer to plate.
Add garlic and remaining oil to empty skillet and cook until fragrant about 30 seconds. Add tomatoes, broth, and toasted orzo and bring to boil. Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium-low heat until chicken is cooked through and orzo is tender, 10-12 minutes. Sprinkle with basil. Serve with parmesan cheese.
Serving
Suggestions
Serve with a vegetable or salad.
Originally Submitted
10/9/2010
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