Ingredients
- 2 Tbsp. olive oil
- 1 lb. chicken breasts
- 1 tsp. of each: oregano, ground paprika
- 1/2 tsp. of each: rosemary, red pepper flakes
- 2 Tbsp. butter
- 1 medium shallot or onion, chopped
- 2 cloves garlic, minced
- 1 cup orzo, uncooked
- 1/3 cup white wine
- 1 cup whole milk
- 2 tsp. Dijon mustard
- 1/3 cup Parmesan cheese, shredded
- 2 cups baby spinach or kale
- 1/2 cup sun-dried tomatoes (packed in oil), drained and diced
- 1 medium lemon, juiced
Servings: servings
Units:
Instructions
- Preheat the oven to 400 degrees F. Heat 1 Tbsp. olive oil in a large oven-safe skillet over medium-high heat.
- Rub chicken with 1 Tbsp. olive oil along with seasonings. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken and place on plate.
- To the same skillet, add the butter and shallot, and cook about 3 minutes. Add the garlic and orzo, cooking until lightly golden, an additional 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water and bring to a boil for 3-5 minutes.
- Add milk, mustard, Parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.
- Serve the chicken topped with fresh lemon juice. Enjoy!
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