Pan-seared chicken breasts coated in a mouthwatering glaze of balsamic, honey, and shallots for the perfect combination of sweet and savoury. Served with a satisfying side of oven-roasted broccoli, and orzo tossed with crunchy seasoned breadcrumbs, toasted walnuts, and fresh parsley.
Tip: If you don’t own an ovenproof skillet, simply transfer chicken and broccoli to a baking dish before placing in the oven in Step 3.
Turn oven to 400°F.
Boil Water + Cook Pasta
Add1 ½ litres (3 litres for 4 servings) salted water to a pot and bring to a boil. Add orzo to pot and cook for 5-7 minutes, or until al dente. Drain orzo in a fine mesh sieve and put back in pot. Stir in 1 tbsp. (2 tbsp. for 4 servings) butter and set aside.
Cook Chicken + Broccoli
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large ovenproof skillet over high. Pat dry chicken breast on paper towel and season with salt and pepper. Sear chicken for 1 minute on each side. Add broccoli to skillet and toss to coat in oil. Place skillet in oven for about 15 minutes, or until chicken reaches an internal temperature of 165°F.
Prepare Walnut Pangrattato
Toast walnuts in a separate small skillet over medium for 3-5 minutes. When fragrant, add 1 tbsp. (2 tbsp. for 4 servings) butter, breadcrumbs, and half of the garlic. Stir until toasted and fragrant. Wash and finely chop parsley. Stir parsley into pangrattato, turn off heat, and set aside.
In a small bowl, stir together balsamic, honey, rosemary, shallots, red pepper flakes to taste, and remaining garlic.
Remove skillet from oven and set broccoli aside. Add prepared glaze to skillet. Reduce glaze over high heat for 3-4 minutes, or until sauce thickens and begins to coat chicken. Add walnut pangrattato to cooked orzo in pot. Season with salt and pepper to taste.
Divide orzo and broccoli onto plates. Place chicken on top of orzo and spoon caramel balsamic sauce on top. Enjoy!