This one-dish dinner is a dream come true on a busy weeknight. Our reviewers raved about the flavor of the chicken.
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.