chillyfillmores
Emma Keys
2 boneless, skinless chicken breasts 1 cup orzo pasta (dry) 1 can (14.5 oz) diced tomatoes (with juice) 2 cups chicken broth (low-sodium preferred) 1 small onion, finely chopped 2 cloves garlic, minced 2 cups fresh spinach (lightly packed) 1 cup shredded mozzarella (or Italian cheese blend) ¼ cup grated Parmesan cheese (optional) 1 tablespoon olive oil Salt and pepper to taste Fresh parsley or basil for garnish (optional)
Ingredients
01
Preheat oven to 375°F. Season boneless, skinless chicken breasts with salt, pepper, and a touch of olive oil. Set aside while you prep the rest.
02
In an oven-safe skillet, sauté chopped onions and minced garlic in olive oil until soft and fragrant, about 3 to 4 minutes on medium heat.
03
Stir in dry orzo pasta. Add canned diced tomatoes (with juice) and chicken broth. Bring to a gentle simmer, stirring occasionally.
04
Return the seasoned chicken to the skillet. Let everything simmer together for 5 minutes so the flavors start to meld.
05
Fold in a handful of fresh spinach until wilted. Top with shredded mozzarella or a cheese blend. Optional: sprinkle grated Parmesan.
06
Transfer skillet to the oven. Bake uncovered at 375°F for 20–25 minutes, or until the chicken is cooked through and cheese is melted.
07
Remove from oven and let rest for 5 minutes. Garnish with fresh parsley or basil for added color and flavor before serving.