One-Pot Italian Chicken and Orzo

In a large bowl, whisk together the white wine vinegar, 1 tbsp olive oil, Dijon mustard, 1 tsp Italian herbs, 1 minced garlic clove, salt, and pepper. Add the chicken breasts, toss to coat thoroughly, and marinate for at least 1 hour (or up to 24 hours) in the refrigerator.

Heat a large skillet or pot over medium heat with a splash of oil. Sear the chicken for about 4 minutes per side until golden and cooked through. Transfer the chicken to a plate, cover with foil to keep warm, and let it rest.

Increase the heat to medium-high. If the pan is dry, add another teaspoon of oil to the skillet.

Add the diced onion and remaining minced garlic, sautéing for 2 minutes. Stir in the chopped red bell pepper and cook for another minute until the onion becomes translucent.

Stir in the orzo (risoni), crushed tomatoes, chicken stock, remaining Italian herbs, and red pepper flakes. Season with salt and pepper to taste.