Pan-seared chicken sits on a bed of orzo pasta, topped with a dollop of homemade basil-tomato aioli. Simple, quick, tasty, and perfect for busy weeknights!
Hey hey hey! How’s everyone?
Should we talk about how it’s officially Fall…but it’s 98 degrees here. Or that our neighbors already have their house decorated for Halloween. Like, full on. Or the Presidential debate last night?? Holy cow. No, probably not.
Let’s talk about chicken. Ha.
Chicken and sports. That’s how exciting my life is, you guys.
I don’t know what’s worse; having both kids’ practices on the same night, but different locations, or having their practices on different nights, all week long. It’s brutal either way!
I’m thrilled to have another easy and quick dish to add to my regular rotation. This dinner even comes together in only 15 minutes if you make the aioli the day before. Love that.
- 1 cup light mayonnaise
- 1/2 cup fresh basil leaves
- 5 sun-dried tomato strips , packed in oil and herbs
- 1 clove garlic
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- salt and pepper
- 4 (6 ounces each) boneless, skinless chicken breasts
Combine mayonnaise, basil, sun-dried tomatoes, garlic, olive oil, lemon juice, salt, and pepper in a food processor. Pulse several times until smooth. Set aside.
Warm olive oil in a skillet over medium-high heat. Sprinkle the chicken breasts with some salt and pepper; add to the pan. Saute for 6-7 minutes per side, until cooked through and no pink remains.
Transfer to individual plates with some cooked orzo. Drizzle pan drippings over the chicken and serve with a dollop of the aioli.
The aioli can be made the day before and stored in the refrigerator in an air-tight container.
slightly adapted from Family Circle