Description
Resembling a risotto, this one-pan chicken is straight forward and full of flavor from sun dried tomatoes, herbs and Parmesan cheese.
Ingredients
Units
Scale
- 1 lb chicken breast
- 2 Tbsp olive oil
- 2/3 cup sun dried tomatoes (drained from oil)
- 1–2 Tbsp oil from tomatoes
- 1 large onion (chopped)
- 3 garlic cloves
- 1 1/3 cup orzo pasta
- 3 Tbsp tomato paste
- 1/4 cup wine (red or white)
- 3 1/2 cup chicken stock (warm (hot is even better))
- 1/2 tsp oregano
- 1/4 tsp dry thyme
- 1/4 tsp lemon zest
- 1/2 tsp balsamic vinegar (optional)
- 1 tsp sugar
- salt (black pepper)
- grated Parmesan cheese
- chopped parsley (optional)
Instructions
- Cut chicken breast in bite-sized cubes and season with salt and pepper.
- Put olive oil and oil that you reserved when draining tomatoes in a pan or skillet and heat over medium high heat. Fry the chicken until golden. Remove from pan and set aside.
- Sauté onion until translucent. Add garlic and fry for a few seconds until garlic is fragrant.
- Add orzo and fry about 1-2 minutes or until lightly browned.
- Stir in tomato paste, sun dried tomatoes, wine, oregano, thyme, lemon zest, balsamic vinegar and sugar. Return chicken cubes to the pan.
- Cook, adding chicken stock one ladle at a time and stirring often, until orzo is soft. Season with salt and black pepper to taste.
- Serve immediately, sprinkled with chopped parsley and grated Parmesan cheese.
- Category: Main, Secondi
- Cuisine: Italian