Instructions

• Prepare the chicken: pound to an even thickness or cut into cutlets, thin slices, or bite-sized pieces (as desired to speed cooking). Season both sides with 1 teaspoon Kosher salt and 1 teaspoon freshly ground black pepper (or to taste).
• Put a large high-sided skillet or Dutch oven over medium-high heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil and heat until the butter melts and the pan is hot.
• Add the chicken to the hot pan in a single layer. Cook without moving until the first side is golden, about 5–7 minutes. Flip and cook the second side until the chicken reaches 165°F on an instant-read thermometer (about 5–7 minutes more for pounded breasts or cutlets; smaller pieces will cook faster).
• Remove the chicken from the pan and set it aside on a plate.
• If the pan looks dry, add a little more olive oil as needed. Reduce heat to medium.
• Add 1/3 cup finely diced red onion to the pan and cook, stirring frequently, about 3 minutes or until the onion begins to soften.
• Add 1 teaspoon Italian seasoning, 3 to 4 cloves garlic (finely minced), and 1 1/2 cups halved cherry tomatoes. Cook, stirring, about 1 minute until fragrant.
• Evenly sprinkle 1 tablespoon all-purpose flour over the vegetables and cook, stirring, about 1 minute until the flour is lightly browned.
• Slowly pour in 3 cups chicken broth while stirring, and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Add 1 cup dry orzo, bring the mixture to a boil, then reduce the heat to low so it simmers. Cover and cook about 7 minutes, stirring occasionally, until most of the liquid is absorbed and the orzo is tender (cook a few minutes longer if needed).
• Remove the lid, fluff the orzo with a fork or spoon, and return the cooked chicken to the pan. Stir to combine and warm the chicken through.
• Stir in 1/2 cup thinly sliced fresh basil and 1/2 cup shredded Parmesan cheese. Taste and adjust seasoning with additional salt and/or pepper if desired. Serve immediately.