Chicken Orzo Skillet Recipes

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

CHICKEN ORZO SKILLET

Steps:

• Cook the chicken until well browned in the heated oil at medium-high heat in a large skillet.
• Add the mushrooms, onion and garlic.
• Cook and stir for 3 minutes.
• Add all of the other ingredients except for the tomato.
• Mix well and bring to a boil.
• Reduce the heat.
• Cover and simmer for 15 minutes, stirring occasionally.
• Add the tomato and if desired, more fresh basil, and stir to combine.

SPICY CHICKEN AND ORZO SKILLET

Steps:

• In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
• Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
• Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.

SKILLET CHICKEN WITH ORZO, DILL AND FETA

Steps:

• Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
• Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
• Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

CHICKEN ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large skillet, saute chicken and onion in oil for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer.
• Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and pepper flakes if desired. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes or until orzo is tender and liquid is absorbed. Garnish with cheese if desired.