Chicken cutlets with Creamy Tomato Orzo (30 minutes!)
April 3, 2026Succulent chicken cutlets paired with creamy, fresh tomato orzo, topped with Parmesan, herbs, spices, and a pop of green spinach. It's an all-in-one dinner that everyone will love.
Equipment
- large skillet 12 inch
- pot 4 quart
Ingredients
- 3-4 Chicken cutlets (about 1 1/4 pounds) thin cut or pounded thin
- 2 tablespoons Olive oil extra virgin
- 2 tablespoons Butter
- 1 teaspoon paprika, ground divided
- 1 teaspoon garlic powder divided
- 1 teaspoon Salt, kosher divided
- 1 teaspoon Italian seasoning blend divided
- 1/2 teaspoon Black Pepper, ground divided
- 8 ounces Orzo cooked
- 8 ounces cherry tomatoes fresh
- 1 handful spinach fresh
- 1 cup pasta water
- 1 cup Parmesan cheese fresh grated + more for serving
- 1/2 cup chicken broth or stock
- white wine optional
- 1/4 cup cream optional
- Salt and pepper to taste
- Basil for garnish fresh
Instructions
- Prepare all the ingredients.
- Cook orzo al dente - save 1 cup of pasta water.
- If the chicken is too thick, pound to about 1/2 of thickness so they cook evening and quickly.
- Using half of the spices, season the chicken cutlets on both sides.
- Preheat skillet and add 1 tablespoon of olive oil
- Sear the chicken on each side for about 2-4 minutes, or until done. Once seared and almost cooked through, add 1/2 tbsp of butter to finish the chicken breasts. Cook chicken in batches if needed.
- After the chicken is seared, deglaze the skillet with 1/2 cup of white wine or chicken broth. Scrape any bits from the bottom of the pan and cook down for about 1 minute.
- Add ripe cherry tomatoes. Add an additional 1/2 tbsp of olive oil if needed.
- Cook cherry tomatoes down for about 5 minutes. Using a spoon or spatula, carefully press the tomatoes so they burst.
- Once the tomatoes are cooked through and tender, add cooked orzo to the tomato mixture and 1/2 cup of the reserved pasta water.
- Stir in 1 tablespoon of butter to the mixture and fresh spinach.
- Toss in remaining paprika, garlic powder, Italian seasoning, salt, and pepper.
- Toss in Parmesan cheese.
- Add 1/4 cup of cream or more pasta water or chicken broth. Stir until fully combined and the spinach is wilted.
- Serve orzo with a chicken breast, garnished with fresh basil and some extra Parmesan cheese.
Notes
Serving suggestions
When I make this recipe, I just add a simple green salad like Butter Lettuce Green Salad or my fave Shaved Fennel, Cucumber and Celery Salad. If you choose not to add spinach to the recipe, a simple sautéed spinach with garlic in extra-virgin olive oil works beautifully as a side dish.Storage and reheating directions
Store any leftovers in a container with a tight-fitting lid. This dish can be stored in the refrigerator for up to 3 days. To reheat: I recommend using a nonstick pan. Preheat the pan on low-medium heat. Add the chicken cutlets and orzo, and start with 2-3 tablespoons of chicken broth. Allow to warm through gently, and continue adding chicken broth as needed to keep the orzo hydrated. Finish with a small amount of butter to enhance the dish's creaminess.Nutrition
Serving: 0.25recipeCalories: 485kcalCarbohydrates: 47gProtein: 18gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 49mgSodium: 572mgPotassium: 303mgFiber: 2gSugar: 4gVitamin A: 867IUVitamin C: 13mgCalcium: 329mgIron: 1mg
Nutritional information is calculated online and should be used as a guide.
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