Creamy Tomato Orzo with Chicken and Melty Mozzarella

By Sprig Originals ✓ · cooked up in Sprig

A one-pan weeknight dinner kids actually finish: tender bites of chicken and little rice-shaped orzo simmered in a mild, slightly sweet tomato sauce, then blanketed with mozzarella until it melts into stretchy strands. Everything cooks in the same skillet in under 40 minutes, there's nothing spicy, and the texture is soft and creamy all the way through.

Ingredients

• 2 tbsp olive oil
• 1.25 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
• 2 cloves garlic, finely grated or minced
• 1 tsp dried oregano
• 1 tsp salt and black pepper, to taste
• 1 can (14.5 oz) crushed tomatoes
• 2.5 cups low-sodium chicken stock
• 1.5 cups dried orzo

• 1.5 cups shredded low-moisture mozzarella
• 1/3 cup grated parmesan

Instructions

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken pieces, season with about 3/4 teaspoon salt and a few grinds of pepper, and cook for 5 to 6 minutes, stirring once or twice, until lightly golden and just cooked through. Scoop the chicken onto a plate.
2. Lower the heat to medium and add the garlic and oregano to the pan. Stir for 30 seconds, just until you can smell the garlic, so it doesn't brown and turn bitter.
3. Pour in the crushed tomatoes and chicken stock, scrape up any browned bits from the bottom of the pan, and bring to a gentle boil.
4. Stir in the orzo. Reduce the heat to medium-low so the sauce bubbles gently, and cook uncovered for 10 to 12 minutes, stirring every 2 minutes so the orzo doesn't stick, until the pasta is soft and the sauce is thick and creamy. If it thickens before the orzo is tender, splash in 1/4 cup water.
5. Return the chicken and any juices to the pan, stir in the parmesan, and taste for salt. Turn off the heat.
6. Scatter the mozzarella evenly over the top, cover the pan with a lid, and let it sit for 3 to 4 minutes until the cheese is fully melted. Serve straight from the pan while it's stretchy.

Chef's tips

Nutrition (per serving, estimated)

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