4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
Photo: John Autry; Styling: Leigh Ann Ross
3/4 cup uncooked orzo
2 tablespoons chopped fresh parsley
2 tablespoons butter, divided
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (6-ounce) skinless, boneless chicken breast halves
4 teaspoons dried fines herbes
1 tablespoon olive oil
How to Make It
Cook orzo according to package directions, omitting salt and fat. Drain. Stir in parsley, 2 teaspoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.
While pasta cooks, sprinkle chicken with the remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle fines herbes over both sides of chicken, pressing gently to adhere.
Melt remaining 4 teaspoons butter in a large nonstick skillet over medium heat. Add oil to pan, and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.
This recipe popped up on my Cooking Light Diet meal plan. This was a very good recipe and I'm glad I tried it. I could not find dried fines herbes in my small town so I used some freeze dried Italian herbs that I had instead with good results. If I ever find dried fines herbes I will make this recipe again using them! My kids wanted the leftovers in their school lunches the next day. Will make again!
Delicious recipe! For the chicken, I used a mix of fresh herbs and dried and added a bit of garlic to both chicken and orzo. It's also very easy to make a quick pan sauce while the chicken is resting - just a bit of flour, white wine, water, salt and pepper and the sauce is ready in less than 3 minutes... plus the deglazing makes the pan so much easier to clean!
I made this today.I actually prepped the chicken the night before with the herbs and seasoning and left it in the fridge overnight. This was very easy to fix and the family loved it. The family wasn't to fond of the orzo. It's kind of hard to grasp pasta that looks like rice. Overall the dish was good and I will make it again. I think next time I will use spinach instead of the parsley.
I thought this was a good recipe. I added some fresh lemon juice to the chicken before I seasoned it with the spices. That gave it a bit of extra flavoring that was subtle, but not overwhelming. I used brown rice instead of orzo because I forgot to grab it at the store. I though it came out okay. The chicken really made the meal.
This was nice, although I thought the taste of the fines herbes was rather subtle. Served it with asparagus that I quickly sautéed in the pan right after the chicken was done. I've made this twice, the first time with the orzo (although I forgot the parsley), and the second with brown rice. I do plan to make this again.
We really liked this dish - the orzo I ended up with too much butter (it didn't look good so I added more...too much), but this was really flavorful and delicious. I used some of the leftover chicken in a salad the next day (which was really good), and some for a sort of quesedilla for the kids the next night which was also really good. The orzo is a little bit blah, but it works overall. I'll flip through the reviews to see if there are any better ideas for the orzo or a side dish to try it again.
I forgot to add - I didn't have fines herbes, so I used a recipe for it that was CLOSE to what it should be (I didn't have chevril).