One-Pot Chicken Orzo with Crispy Salami

In a small bowl, combine 1 tsp kosher salt, black pepper, garlic powder, paprika, and sage powder. Season both sides of the chicken evenly with the spice mixture.

Heat the olive oil in a large deep nonstick skillet or saute pan over medium-high heat. Add the salami and cook for about 2 minutes, stirring often, until crisp and lightly browned. Transfer to a paper towel-lined plate, leaving the rendered fat in the pan.

Add the chicken to the same pan and cook for about 3 minutes per side, or until golden and cooked through. The internal temperature should reach 165F. Transfer to a plate and loosely cover to keep warm.

Reduce the heat slightly if needed. Add the onion and garlic to the pan and cook for 1 to 2 minutes until softened and fragrant. Pour in the white wine and simmer for 2 minutes, scraping up the browned bits from the bottom of the pan.