Tuscan Herbed Chicken and Toasted Orzo Skillet

1. Chicken Seasoning

Pat chicken dry with paper towels. Combine oregano, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper, and rub the mixture over all the chicken breasts to season thoroughly. Set aside.

2. Toasted Orzo

Place a large nonstick skillet over medium-high heat. Add orzo and toast, stirring frequently, until it turns a light golden brown, about 3 to 5 minutes. Remove orzo from the skillet and transfer to a bowl.

3. Chicken Browning

In the same skillet, heat 1 tablespoon of olive oil until shimmering. Add the seasoned chicken breasts and cook until they're lightly browned, approximately 3 minutes per side. Once browned, transfer the chicken to a plate and cover to keep warm.

4. Aromatic Base

Add the remaining tablespoon of olive oil to the skillet along with the minced garlic. Sauté until fragrant, which should take about 30 seconds.

5. Combining Ingredients

Stir in the diced tomatoes with their juices, chicken broth, and the toasted orzo. Bring the mixture to a boil.

6. Final Simmer

Return the chicken breasts to the skillet, along with any juices that have accumulated on the plate. Cover the skillet, reduce the heat to medium-low, and let it simmer. Cook until the chicken is fully cooked through and the orzo is tender, about 10 to 12 minutes.

7. Garnish and Serve

Remove from heat and sprinkle with freshly chopped basil. Serve hot and enjoy the harmonious blend of flavors.