Herb-Crusted Chicken and Parsley Orzo

Photo: John Autry; Styling: Leigh Ann Ross

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

Yield: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 342
  • Fat: 11.4g
  • Saturated fat: 5g
  • Monounsaturated fat: 4.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 33.9g
  • Carbohydrate: 24.4g
  • Fiber: 2.6g
  • Cholesterol: 89mg
  • Iron: 2.6mg
  • Sodium: 428mg
  • Calcium: 96mg

Ingredients

  • 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

Preparation

  1. 1. 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.
  2. 2. 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.
  3. 3. 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.
Note:

Chicken Dish of the Month: January 2011

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