Credits to @kelbimueller1

Instructions

1. Preheat the oven to 400F. Place a cast iron skillet on your cooktop over medium-high heat with a drizzle of olive oil.
2. While the skillet and olive oil heats up, rinse your chicken, then place on a cutting board and pat dry. Tenderize your chicken with a meat tenderizer or the palm of your hand until each of the breasts are the same thickness throughout.
3. Season both sides of your chicken with dried oregano, dried basil, paprika, garlic powder, salt and pepper to taste.
4. Once the olive oil shimmers, add your chicken to the cast iron skillet. Don’t touch it for five minutes!
5. While the chicken browns, mince 3 cloves of garlic. Place another deep skillet to the stovetop over medium heat. Add your orzo and toast until fragrant and pieces start to lightly brown, 2-3 minutes.
6. While the orzo toasts, flip the chicken breasts and place the cast iron skillet in the oven. Bake for 10-12 minutes, or until the chicken reaches an internal temperature of 165F.
7. Once the orzo is toasted, add 2-3 cups of chicken broth to the deep skillet, along with your minced garlic. Let the orzo cook for 10-12 minutes until it’s thickened. Then, add the butter or ghee, lemon juice, and milk or heavy cream if using. Finish with salt and pepper to taste, and red pepper flakes if using. Stir to combine. The orzo should have a rice pudding-like consistency.
8. Once the chicken is done, remove it from the oven and place on a clean cutting board to slice into thin pieces.
9. Place the chicken in a bowl over a bed of orzo and mixed greens. Top with shredded parmesan.

Natalie’s Notes

Made 1/20/25. A great weeknight staple! It was easy to overcook the chicken, so next time I’ll go off internal temp instead of time. The orzo was the perfect creamy balance to correct the dry chicken, though.

Made 2/3/25. Added tomatoes to the orzo as it thickened – delicious!