Ingredients
4chicken breastsboneless, skinless, about 1/2 thick
2tspolive oil
8ozdry orzo pasta
2cupschicken broth
¼cupcream cheese
¾cupmozzarella cheeseshredded
¼cupparmesan cheeseshredded
2cupsfresh spinachcoarsely chopped
1cupartichoke heartscanned or frozen, coarsely chopped
salt and pepperto taste
parsley and lemon wedgesminced, for garnish, optional
Preparation
Preheat the oven to 375 degrees F. In a large pan, heat the olive oil over medium-high. Season the chicken breasts generously with salt and pepper on both sides.
Place the chicken in the pan and cook, undisturbed, for about 5 minutes or until the chicken is a deep golden brown.
Flip the chicken and cook for another 3 to 5 minutes until that side is browned.
Add the orzo and chicken broth to the pan, along with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Put a lid on the pan and place in the oven. Bake for 25 minutes or until the chicken is cooked through.
Uncover the pan and place the chicken breasts on a plate. Add 1/4 cup of water to the cooked orzo along with the cream cheese, mozzarella, parmesan spinach, and artichokes.
Stir gently until combined. Place the chicken breasts on top of the orzo and put the pan, uncovered, back into the oven. Bake for 5 more minutes until cheese is melted.
Taste for seasoning and add more salt and pepper if desired.
Garnish with the chopped parsley and lemon wedges if desired and serve immediately.
