Thursday, December 31, 2009

Herb-Rubbed Grilled Chicken with Creamy Orzo

What a deliciously creamy one-pan dish! One night, I wanted something warm and comforting... but I didn’t want to do the work. So my generous DB offered to make this dish for the both of us. This was so good! We both loved the addition of broccoli in this- in fact, this dish contains vegetables and chicken sautéed in a creamy tomato sauce. Next time, we both agreed that we will dice the chicken, and double the sauce ingredients. A wonderfully easy and simple dish that tastes like you’ve been slaving away at the stove.

8 oz. orzo pasta, uncooked (Used mini bowtie pasta)
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp Herbes de Provence
2 Tbsp olive oil

Creamy Tomato sauce
1 shallot, finely chopped
2 cloves garlic, minced
14.5-oz can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese


1. Bring a saucepan of salted water to boil.
2. Add the orzo and cook until tender but still firm to the bite, about 10 minutes.
3. Drain the pasta, reserving ½ cup of the pasta water.
4. Season both sides of the chicken breast halves with salt and pepper.
5. Sprinkle evenly with the Herbes de Provence.
6. Heat the olive oil in a 12- or 14-inch skillet over medium-high heat.
7. Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown.
8. Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes.
9. Add the garlic and sauté an additional minute, until fragrant.
10. Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits.
11. Bring to a boil, then reduce the heat to simmer over medium-low.
12. Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes.
13. Stir in the cooked orzo, heavy cream and Parmesan cheese.
14. Mix until well blended, and the cheese has melted. If necessary, add some of the reserved pasta water to smooth out the sauce.
15. Season to taste with salt and pepper. Serve immediately.

Source: Originally found on Smells Like Home, as seen on Annie’s Eats


Anonymous said...

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