Step 1

Butterfly and halve each of your chicken breasts to reduce the thickness and divide into four portions. Generously sprinkle both sides of each portion with salt and black pepper.

Step 2

Add olive oil and butter to a cast-iron or non-stick pan over medium-high heat. Once the butter is melted, add the chicken breasts and cook for 8-10 minutes, flipping halfway, until the internal temperature reaches 165°F. Once the chicken is done, remove it from the pan and set it aside.

Step 3

Turn the heat down to medium. Add the orzo to the pan and cook 3-5 minutes, stirring constantly, until it is golden brown and appears toasted. Don't let it sit for too long or it will burn.

Step 4

Add the garlic to the pan and cook for 1 minute, then add the chicken broth, tomatoes, and spices. Let the broth come to a simmer and cook for about 15 minutes, stirring occasionally, or the orzo is cooked through (it should be al dente like normal pasta). There should still be a little bit of liquid left in the pan.

Step 5

Add the parmesan cheese to the pan and stir until melted and combined. Turn the heat to low and add the chicken back to the pan. Break the burrata up over the top of the chicken, then cover the pan and allow the cheese to melt a bit, a couple of minutes. Top with freshly chopped basil, if desired.