Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 cups chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken breasts with paprika, salt, and pepper. Sear until golden brown, about 4-5 minutes per side. Remove and set aside.
- Add garlic to the skillet and sauté until fragrant, about 30 seconds.
- Pour in chicken broth and bring to a boil, then stir in orzo.
- Place chicken back into the skillet on top of the orzo, cover, and simmer until chicken is cooked through and orzo is tender, about 15 minutes.
- Sprinkle cheese over the top, cover, and let melt for 2-3 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- You can add vegetables like spinach or cherry tomatoes for extra flavor.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free option available by using GF orzo
Nutrition
- Serving Size: 1 serving
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg