Ingredients

• Chicken Breast (I use one and butterfly it, you can always use two whole breasts or more)
• Good high heat Olive Oil (Graza)
• 2 Tablespoons of Butter
• 1 Shallot
• 3 Garlic Cloves
• 1 Cup of Orzo Pasta
• 1/2 White Wine
• 1 1/2 cups of Chicken Stock
• 1/2 Cream
• 2 Tablespoons of Dijon Mustard
• Salt/Pepper
• Italian Seasoning

Hello everyone! Welcome back to Sarah Kate’s! Below is the recipe for a fabulous one pan, quick dinner option that everyone will love!

Preheat your oven to 375.

Start by searing your seasoned chicken breasts on both sides in your high heat olive oil in an oven safe pan on medium to high heat. Don’t worry about cooking the chicken all the way through. It will finish cooking in the oven.

Pull your chicken off and add your 2 tablespoons of butter, your shallot, and 3 garlic cloves. Cook on medium heat until fragrant. Add in your dried orzo to toast in the butter/garlic/shallot mixture for 2-3 minutes. Once toasted, deglaze your pan with white wine (I used Chardonnay). After cooking down the wine for 2-3 minutes, add in your chicken broth, cream, Dijon mustard, salt, pepper, and Italian seasoning. Mix together and bring to simmer.

Add you chicken breasts back into the orzo. Put your pan in the oven for 15-17 minutes. Stir every five minutes to prevent sticking. Remove from the oven and serve! Enjoy!

Tip: An easy way to elevate any dish is just to add some rough chopped parsley on top! This adds a little extra flavor and plates well! You can plant fresh parsley on your porch or kitchen window sill!

Tip: I just baked my side vegetable in the oven while I cooked the chicken orzo mix. This creates a complete meal only using two dishes!