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Ingredients
Scale
- 6 boneless chicken breasts or thighs
- salt and black pepper
- 1 tablespoon all purpose or gluten free flour
- 8 slices prosciutto
- 4 tablespoons salted butter
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme
- 6 fresh sage leaves
- 1 cup dry orzo pasta
- 2 cups cherry tomatoes
- chili flakes
- 1/2 cup dry white wine
- 1/2 cup heavy cream or whole milk
- 1/2 cup grated parmesan cheese
- fresh basil
Instructions
- Preheat the oven to 400°F.
- Season the chicken with salt and pepper, then lightly coat with flour.
- In a large oven-safe skillet over medium-high heat, cook the prosciutto until crisp and set it aside.
- In the same skillet, melt 3 tablespoons of butter, then add the chicken, shallots, garlic, and thyme. Sear the chicken until golden, about 3–5 minutes on each side.
- Add 1 tablespoon of butter, sage, orzo, 1 1/2 cups of tomatoes, and season with chili flakes. Cook for 2 minutes until the orzo is lightly toasted.
- Pour in the wine and 2 cups of water or broth. Bring to a boil and cook for 3–5 minutes.
- Stir in the cream and parmesan, then transfer the skillet to the oven. Bake uncovered for 10 minutes until the sauce is bubbling and the chicken is cooked through.
- Serve topped with 1/2 cup of fresh tomatoes, basil, thyme, and the crispy prosciutto.
Notes
For added flavor, let the chicken marinate in spices for a few hours before cooking.
Feel free to substitute cherry tomatoes with other seasonal vegetables for variety.
Adjust the amount of chili flakes according to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dishes
- Method: Oven-Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg