Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup baby spinach
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 1/2 cups uncooked orzo pasta
- 2 cups chicken broth
- Fresh basil for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large ovenproof skillet over medium-high heat.
- Season chicken breasts with salt and pepper, then brown on both sides until golden.
- Add garlic and cook for 1 minute.
- Stir in cherry tomatoes, spinach, Parmesan, heavy cream, Italian seasoning, uncooked orzo, and chicken broth.
- Bring to a simmer, then transfer the skillet to the oven.
- Bake uncovered for 25-30 minutes until chicken is cooked through and orzo is tender.
- Garnish with fresh basil before serving.
Notes
- You can substitute spinach with kale or other greens.
- Use shredded mozzarella instead of Parmesan for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Oven-baked
- Cuisine: Italian
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg