Mediterranean Chicken Orzo with Feta & Olives (for Two)

Instructions

1. 11

   Season chicken breasts on both sides with salt, pepper, and 1 teaspoon dried oregano.

2. 22

   Sear chicken in 2 tablespoons olive oil over medium-high heat until deeply golden and an instant-read thermometer registers 165°F / 74°C, 6-8 minutes per side.

3. 33

   Remove chicken to a plate; reduce heat to medium and sauté diced onion in the reserved sun-dried tomato oil until softened, about 5 minutes.

4. 44

   Add minced garlic, remaining 1/2 teaspoon oregano, and red pepper flakes; cook until fragrant, 30 seconds.

5. 55

   Add orzo and toast, stirring frequently, until edges are semi-translucent, about 2 minutes.

6. 66

   Pour in white wine, scraping up browned bits from the pan bottom; cook until mostly evaporated, about 1 minute.

7. 77

   Stir in chicken broth and sun-dried tomatoes; bring to a boil. Nestle chicken back into the skillet, reduce heat to low, cover, and simmer until orzo is tender and chicken is reheated to 165°F / 74°C, 10-12 minutes.

8. 88

   Remove skillet from heat; fold in kalamata olives. Let stand uncovered for 5 minutes to absorb remaining liquid.

9. 99

   Crumble feta over the top, garnish with parsley if using, and serve directly from the skillet.