Chicken & Orzo

32K views · 547 reactions | Say hello to my *new* ONE PAN LEMONY CHICKEN ORZO WITH OLIVES, ie. your new favorite weeknight dinner! Something about orzo screams comfort food—and when paired with crispy chicken thighs seasoned with all the right mediterranean flavors that soak up into the orzo, let’s just say you are in for a real treat! I’ve made this dish several times for my family and I also took it to a holiday party last week and it was the first thing gone! Makes 6 servings 6 skin on chicken thighs 2 tsp cumin 1 tsp garlic powder 2 tsp oregano 1 tb smoked paprika 1/2 tsp ground black pepper 1 tsp kosher salt 2 tb olive oil (I use @latourangelle extra virgin olive oil) 1 small onion, diced 4 cloves garlic, mashed 1 lemon, zested 1 cup orzo (uncooked) 2 1/2 cups chicken broth 2 lemons, juiced (1/4 cup) 1/2 cup Kalamata olives, pitted 1/2 cup castlevetrano olives, pitted Garnish: crumbled feta (optional) & chopped parsley Pat and dry chicken. Rub with olive oil and seasonings. Add oil to a 10-12 inch cast iron skillet (or stainless steel) over medium heat. Add chicken skin side down. Let cook for 10 minutes until the skin is nice and crispy then flip to the other side and cook 7-8 minutes more. Remove from heat. Add the onion, garlic, and lemon zest, and let cook in the juices from the chicken, for about 4-5 minutes until the onions have softened. Add the orzo and chicken broth and stir well, scraping up the bottom of the pan. Add the chicken back to the pan. Bring to a gentle simmer, then reduce heat to low. Add the olives, then cover and allow to cook for 15-16 minutes or until the orzo is cooked through and the chicken has reached an internal temp of 165F. Remove the cover, stir everything together, scooping the orzo over the chicken. Garnish with parsley and feta, if using. Plate and enjoy! 🌐🔗 kalejunkie.com | Kalejunkie

32K views · 547 reactions | Say hello to my *new* ONE PAN LEMONY CHICKEN ORZO WITH OLIVES, ie. your new favorite weeknight dinner! Something about orzo screams comfort food—and when paired with crispy chicken thighs seasoned with all the right mediterranean flavors that soak up into the orzo, let’s just say you are in for a real treat! I’ve made this dish several times for my family and I also took it to a holiday party last week and it was the first thing gone! Makes 6 servings 6 skin on chicken thighs 2 tsp cumin 1 tsp garlic powder 2 tsp oregano 1 tb smoked paprika 1/2 tsp ground black pepper 1 tsp kosher salt 2 tb olive oil (I use @latourangelle extra virgin olive oil) 1 small onion, diced 4 cloves garlic, mashed 1 lemon, zested 1 cup orzo (uncooked) 2 1/2 cups chicken broth 2 lemons, juiced (1/4 cup) 1/2 cup Kalamata olives, pitted 1/2 cup castlevetrano olives, pitted Garnish: crumbled feta (optional) & chopped parsley Pat and dry chicken. Rub with olive oil and seasonings. Add oil to a 10-12 inch cast iron skillet (or stainless steel) over medium heat. Add chicken skin side down. Let cook for 10 minutes until the skin is nice and crispy then flip to the other side and cook 7-8 minutes more. Remove from heat. Add the onion, garlic, and lemon zest, and let cook in the juices from the chicken, for about 4-5 minutes until the onions have softened. Add the orzo and chicken broth and stir well, scraping up the bottom of the pan. Add the chicken back to the pan. Bring to a gentle simmer, then reduce heat to low. Add the olives, then cover and allow to cook for 15-16 minutes or until the orzo is cooked through and the chicken has reached an internal temp of 165F. Remove the cover, stir everything together, scooping the orzo over the chicken. Garnish with parsley and feta, if using. Plate and enjoy! 🌐🔗 kalejunkie.com | Kalejunkie

27K views · 461 reactions | 🍝Creamy 1 pan chicken & orzo Reasons to love this recipe: ✅ you’ll understand why they call it that once you try it 😋🤩 ✅ high protein meal with 36g of protein per serving ✅ extra creamy and comforting ✅ 1 pan meal Ingredients for 3 servings: 300g chicken breast, chopped into cubes 2 garlic cloves 6 sundried tomatoes 1 tsp oregano 2 tsp paprika 160g orzo pasta 130ml Light Coconut milk, tinned Handful of Spinach ~50g 30g Parmesan cheese, grated 600ml chicken stock Instructions: 1️⃣ in a pan add a drizzle of olive oil and chicken. 2️⃣ Add: paprika, oregano, garlic and sundried tomatoes. Cook for ~6 mins, stirring regularly. 3️⃣Add the pasta, stock and stir. 4️⃣ Cook with the lid. Important: Cook for 3 mins less than what the pasta instructions tell you. Stir a few times during this time so the pasta cooks evenly. 5️⃣Add coconut milk, Parmesan cheese and spinach. Stir and cook for 2-3 mins more until the pasta is perfectly cooked and the coconut milk hot. 6️⃣Add spinach and mix. Serve with a drizzle of extra virgin olive oil and pepper. Macros per portion: 460 C 51.7 F 12.7 P 35.7 #chickenrecipes #marrymechicken #orzopasta #highprotein | Healthy_floflo

27K views · 461 reactions | 🍝Creamy 1 pan chicken & orzo Reasons to love this recipe: ✅ you’ll understand why they call it that once you try it 😋🤩 ✅ high protein meal with 36g of protein per serving ✅ extra creamy and comforting ✅ 1 pan meal Ingredients for 3 servings: 300g chicken breast, chopped into cubes 2 garlic cloves 6 sundried tomatoes 1 tsp oregano 2 tsp paprika 160g orzo pasta 130ml Light Coconut milk, tinned Handful of Spinach ~50g 30g Parmesan cheese, grated 600ml chicken stock Instructions: 1️⃣ in a pan add a drizzle of olive oil and chicken. 2️⃣ Add: paprika, oregano, garlic and sundried tomatoes. Cook for ~6 mins, stirring regularly. 3️⃣Add the pasta, stock and stir. 4️⃣ Cook with the lid. Important: Cook for 3 mins less than what the pasta instructions tell you. Stir a few times during this time so the pasta cooks evenly. 5️⃣Add coconut milk, Parmesan cheese and spinach. Stir and cook for 2-3 mins more until the pasta is perfectly cooked and the coconut milk hot. 6️⃣Add spinach and mix. Serve with a drizzle of extra virgin olive oil and pepper. Macros per portion: 460 C 51.7 F 12.7 P 35.7 #chickenrecipes #marrymechicken #orzopasta #highprotein | Healthy_floflo

Dump and Bake: Tuscan Chicken 🤩 | Dump and Bake: Tuscan Chicken 🤩 | By Josh Elkin | We're going to start off adding some orzo pasta to a casserole dish. Orzo is like rice-shaped pasta. On top of that, about two cups of baby spinach leaves. This is going to add some color, add a little bit of nutrients. On top of that, some sun-dried tomatoes with the oil. I love these things. They're super sweet. They add a nice savory notes to any dish really and I'm just going to sprinkle that over everything. And then for the next step we're just going to add a little bit of diced shallots. We can also use red onions here. You could use regular onions if you like. But onions is going to elevate this dish a lot. And then some minced garlic. I'm using it out of this squeeze bottle but you could easily just use freshly minced garlic. And then about two cups of chicken stock and one cup of heavy cream. Mix all that up together. You really want to get underneath the pasta so that it cooks evenly. And then for the next step I'm just going to add some sliced up chicken breast here. I scored the top so that it could cook evenly and then it'll cook all the way through. And if you have a bigger casserole dish here feel free to use more chicken. This is about two pounds. Now in order to season the chicken we're going to do a few things. First off some Italian salad dressing. This is zesty Italian. Any brand will do but this is essential to really adding some acidity to the chicken and then some garlic parmesan seasoning. You can find this where all the gravy is in the grocery store or if you wanted to add some garlic powder and Parmesan cheese, you could do that too. This goes in the oven at 400 degrees for about one hour and then when it comes out, add some grated Parmesan cheese on top. Put it back in the oven just until it's all browned. All we're going to do is take it out, slice it into half pieces because this is basically going to feed six people or if you're really hungry, you could just serve three people. It's a big piece of chicken though. It's about two pounds of chicken. Sprinkle on some lemon juice and then add some chopped basil. This is going to be so good. Great for dinner parties and then you're going to it out and serve it. The bottom is going to be perfectly tender and super soft and the chicken itself is cooked to perfection. Oh my goodness. This looks amazing. Wow. That is just so good and so easy.

Dump and Bake: Tuscan Chicken 🤩 | Dump and Bake: Tuscan Chicken 🤩 | By Josh Elkin | We're going to start off adding some orzo pasta to a casserole dish. Orzo is like rice-shaped pasta. On top of that, about two cups of baby spinach leaves. This is going to add some color, add a little bit of nutrients. On top of that, some sun-dried tomatoes with the oil. I love these things. They're super sweet. They add a nice savory notes to any dish really and I'm just going to sprinkle that over everything. And then for the next step we're just going to add a little bit of diced shallots. We can also use red onions here. You could use regular onions if you like. But onions is going to elevate this dish a lot. And then some minced garlic. I'm using it out of this squeeze bottle but you could easily just use freshly minced garlic. And then about two cups of chicken stock and one cup of heavy cream. Mix all that up together. You really want to get underneath the pasta so that it cooks evenly. And then for the next step I'm just going to add some sliced up chicken breast here. I scored the top so that it could cook evenly and then it'll cook all the way through. And if you have a bigger casserole dish here feel free to use more chicken. This is about two pounds. Now in order to season the chicken we're going to do a few things. First off some Italian salad dressing. This is zesty Italian. Any brand will do but this is essential to really adding some acidity to the chicken and then some garlic parmesan seasoning. You can find this where all the gravy is in the grocery store or if you wanted to add some garlic powder and Parmesan cheese, you could do that too. This goes in the oven at 400 degrees for about one hour and then when it comes out, add some grated Parmesan cheese on top. Put it back in the oven just until it's all browned. All we're going to do is take it out, slice it into half pieces because this is basically going to feed six people or if you're really hungry, you could just serve three people. It's a big piece of chicken though. It's about two pounds of chicken. Sprinkle on some lemon juice and then add some chopped basil. This is going to be so good. Great for dinner parties and then you're going to it out and serve it. The bottom is going to be perfectly tender and super soft and the chicken itself is cooked to perfection. Oh my goodness. This looks amazing. Wow. That is just so good and so easy.

366K views · 5.4K reactions | SAVE my ONE-PAN CHICKEN SALTIMBOCCA WITH SPINACH & ORZO for a minimal prep, quick and ridiculously delicious weeknight meal! This one is a keeper!!!! Ingredients: -5 thinly sliced chicken breast seasoned with salt and pepper -1/2 cup all purpose flour seasoned with salt and pepper -4 tbsp butter -3 tbs olive oil -2 shallot minced (or 1/2 onion finely minced) -1/4 cup white wine -10 sage leaves -1.5 cups of dry orzo -4 cups of chicken stock -5 pieces prosciutto -1 3 cups fresh spinach -1/4 cup ricotta (optional) -1/4 cup grated parm (optional) -Preheat oven to 400F -Lightly dredge seasoned chicken in flour -Add oil and 2 tbsp butter to pan over medium-high heat. -Place floured chicken in the pan and cook chicken for 3 minutes on both sides or until golden brown. Note, the chicken does not have to be fully cooked at this point. -Remove chicken from pan, and add remaining butter, shallots, white wine and 5 sage leaves. Let cook for about 3 minutes so the alcohol cooks off and the shallots look translucent. -Add chicken stock, bring to a boil then add orzo. Let orzo cook for 5 minutes. -Remove the pan from heat. Add back the chicken, top each breast with one sage leaf and one piece of prosciutto. -Place the pan in oven for 15 minutes to crisp the prosciutto and finish cooking the chicken. -Remove the pan from the oven, then remove the chicken just long enough to mix in fresh spinach, grated parm and ricotta. -Add back the chicken and dinner is done!! #onepanmeal #chickensaltimbocca #chickendinner #easydinner #quickdinner #yum #momsofinstagram | Ereka Vetrini

366K views · 5.4K reactions | SAVE my ONE-PAN CHICKEN SALTIMBOCCA WITH SPINACH & ORZO for a minimal prep, quick and ridiculously delicious weeknight meal! This one is a keeper!!!! Ingredients: -5 thinly sliced chicken breast seasoned with salt and pepper -1/2 cup all purpose flour seasoned with salt and pepper -4 tbsp butter -3 tbs olive oil -2 shallot minced (or 1/2 onion finely minced) -1/4 cup white wine -10 sage leaves -1.5 cups of dry orzo -4 cups of chicken stock -5 pieces prosciutto -1 3 cups fresh spinach -1/4 cup ricotta (optional) -1/4 cup grated parm (optional) -Preheat oven to 400F -Lightly dredge seasoned chicken in flour -Add oil and 2 tbsp butter to pan over medium-high heat. -Place floured chicken in the pan and cook chicken for 3 minutes on both sides or until golden brown. Note, the chicken does not have to be fully cooked at this point. -Remove chicken from pan, and add remaining butter, shallots, white wine and 5 sage leaves. Let cook for about 3 minutes so the alcohol cooks off and the shallots look translucent. -Add chicken stock, bring to a boil then add orzo. Let orzo cook for 5 minutes. -Remove the pan from heat. Add back the chicken, top each breast with one sage leaf and one piece of prosciutto. -Place the pan in oven for 15 minutes to crisp the prosciutto and finish cooking the chicken. -Remove the pan from the oven, then remove the chicken just long enough to mix in fresh spinach, grated parm and ricotta. -Add back the chicken and dinner is done!! #onepanmeal #chickensaltimbocca #chickendinner #easydinner #quickdinner #yum #momsofinstagram | Ereka Vetrini

Recipe: Chicken Piccata with Artichokes