Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1 cup orzo pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups low-sodium chicken broth
- 1 tsp dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook until golden brown, about 6-7 minutes per side. Remove from skillet and let rest.
- In the same skillet, sauté minced garlic until fragrant, about 1 minute.
- Add orzo and chicken broth; bring to a simmer. Cook until orzo is al dente, about 8-10 minutes, stirring occasionally.
- Reduce heat to low; stir in heavy cream, Parmesan cheese, and dried herbs.
- Slice cooked chicken and return it to the skillet. Mix until well combined and coated in creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 495
- Sugar: 2g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 114mg