Herby Chicken n' Orzo with Pepper & Tomato Bruschetta
I've been known to use every pan and cooking utensil in the kitchen...on one meal. I know this is a problem and I'm working on it.
This meal, however, is cooked in one pan with only a handful of utensils...and some dishes...and two cutting boards. I know, I know! Maybe still too much, but I'm working on it, okay?
This Herby Chicken n' Orzo is off the charts good. A little bit of heat, but mostly just warm and savory...and those fresh herbs...and that bruschetta...oh my goodness. It's DE-licious. Nothing better than cherry tomatoes and Mama Lil's Peppers. YUM.
Enjoy!
Herby Chicken n' Orzo
with Pepper & Tomato Bruschetta
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-5
INGREDIENTS:
Herby Chicken:
4-5 thin-sliced chicken breasts
1 Tbsp fresh herbs, minced (combination of rosemary + oregano + thyme)
2 tsp lemon
1/4 cup olive oil + 2 Tbsp olive oil
3 garlic cloves, minced
salt + pepper
fresh mozzarella slices
5-6 fresh basil leaves, julienne
Orzo:
1 cup orzo
1 cup low-sodium vegetable broth
3/4 cup white wine
1/2 cup water
2 Tbsp fresh herbs, minced (rosemary, oregano, thyme)
3 garlic cloves, minced
4 Calabrian Chilies, minced with seeds
2 Tbsp olive oil
1 tsp onion powder
salt + pepper
Pepper & Tomato Bruschetta:
1/2 cup mixed cherry tomatoes
1/3 cup Mama Lil's Peppers
2 garlic cloves, minced
2 Tbsp olive oil
pinch of fresh herbs
salt + pepper
INSTRUCTIONS:
Preheat the oven to 400 degrees.
Take 2 sprigs of rosemary, 2 sprigs of oregano and 3 sprigs of thyme and mince together.
In a small mixing bowl, add 1 Tbsp of minced herbs, 1/4 cup olive oil, lemon juice and garlic. Whisk together and set aside.
In a small food processor, add tomatoes, Mama Lil's Peppers, garlic and olive oil. Pulse 3-4 times until you're left with a well blended but chunky bruschetta. Transfer mixture to a small bowl and stir in a small pinch of both salt and pepper. Top with a pinch of fresh herbs. Set aside.
Pat chicken dry with paper towels and season with salt and pepper on both sides. Brush on herb/olive oil mixture on both sides of the chicken.
Heat 2 Tbsp of olive oil in a large, oven-safe saute pan over medium heat. When oil shimmers add chicken. Sear both sides of the meat so that the chicken is almost cooked through and has a nice golden brown color. About 2-3 minutes per side. Remove from pan and set aside.
Lower heat. Add additional 2 Tbsp of olive oil to the pan along with Calabrian chilies and garlic. Stir and saute until fragrant, about 1-2 minutes - don't burn the garlic!
Add 2 Tbsp of reserved minced herbs, garlic powder and orzo. Season with salt and pepper. Stir to combine. Cook for about 1-2 minutes to lightly toast the orzo.
Add 1/2 cup of broth, 1/2 cup of wine and 1/4 cup of water. Stir and bring to a simmer.
Cook orzo for about 5-7 minutes. Make sure to stir every so often as the orzo may begin to stick to the bottom of the pan.
As you're cooking the liquid will reduce. As that happens, slowly add additional 1/2 cup broth, 1/4 cup wine and 1/4 cup water. Bring back to a simmer and cook for an additional 3-4 minutes. You want to make sure the liquid doesn't completely reduce as it will continue to cook in the oven.
Add chicken back to the pan and allow to cook in the juices for about 2-3 minutes.
Top chicken with fresh mozzarella and place in oven for 10 minutes.
After 10 minutes has passed, turn the oven's broiler on to HIGH and cook until cheese is melted and golden brown, about 2-3 minutes.
Remove from oven, top chicken with pepper and tomato bruschetta and garnish with basil leaves.