Step 1

If your chicken breasts weigh more than 6 ounces each, slice them in half crosswise to ensure quicker cooking. Season the chicken evenly on both sides with salt, pepper and Italian seasoning.

Step 2

Heat the oil a large (12-inch) skillet over medium-high heat. When the oil starts to shimmer, add the chicken. Cook about 3 minutes on each side until golden brown. Remove the chicken to a plate with a pair of tongs.

Step 3

Add the onion to the pan, stirring up any browned bits on the bottom of the pan. Cook until translucent, 1-2 minutes. Stir in the garlic and orzo, cooking until the garlic smells fragrant and the orzo is lightly toasted.

Step 4

Pour in the broth. Stir in the Parmesan cheese and ½ teaspoon salt. Return the chicken to the pan. Scatter the tomatoes over the top. Bring the broth to a simmer, then cover the pan and lower the heat to medium.

Step 5

Cook 15-20 minutes, until the orzo is tender. There should still be some liquid in the pan for the sauce.

Step 6

Distribute the spinach over the chicken, tucking it in here and there. Top with the mozzarella. Remove the pan from the heat and cover with a lid. Let the pan sit for 5 minutes to wilt the spinach and melt the cheese. Serve and enjoy!