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: Chop up leftover chicken and mix all elements together to make a pasta salad that can be eaten cold the next day. If you don't own an oven safe skillet, simply transfer the chicken and broccoli to a baking dish before placing into the oven.
Turn oven to 400°F.
Boil Water / Cook Pasta:
Bring 1 1/2 liters (3 liters for 4 servings) of salted water to a boil. Add orzo and cook for 5-7 minutes or until al dente. Strain and put pack into 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 oven-proof skillet over high heat. Dry chicken breast on paper towel and season with salt and pepper. Wash broccoli. Sear chicken for 1 minute on each side. Add broccoli, toss to coat in oil and place skillet in oven for about 15 minutes or until chicken has reached an internal temperature of 165°F.
Toast chopped walnuts in a small skillet over medium heat 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. Add to pangrattato, turn off the heat and set aside.
Stir balsamic, honey, rosemary, shallots, red pepper flakes to taste, and remaining garlic into a small bowl. Set aside.
Finish + Serve:
Remove skillet from oven and set broccoli aside. Add prepared glaze to the skillet and reduce over high heat for 3-4 minutes or until sauce has thickened and begins to coat the chicken. Add walnut pangrattato to cooked orzo and season with salt and pepper to your liking. Serve orzo and broccoli onto plates. Place chicken on top of orzo and spoon caramel balsamic sauce on top. Enjoy!