CHICKEN AND ORZO SKILLET
Here's a perfect one-skillet supper that's colorful, healthy, filling and definitely special! Our taste testers loved the blend of spices, the touch of heat and the sophisticated flavor. -Kellie Mulleavy, Lambertville, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 384mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic exchanges
CHICKEN ORZO
A hearty dish the whole family will enjoy! Although orzo looks like rice, it is actually a small, smooth textured pasta made of hard wheat semolina.Courtesy of CookWithCampbells.ca™
Provided by Food Network Canada
Categories chicken,dinner,herbs,mushrooms,pasta,vegetables,Winter
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook chicken until well browned in heated oil at medium-high heat in large skillet. Add mushrooms, onions and garlic. Cook and stir for 3 minutes.
- Add all other ingredients except for basil strips and tomato. Mix well and bring to the boil. Reduce heat.
- Cover and simmer for 15 minutes, stirring occasionally.
- Add basil strips and tomato and stir to combine.
ROASTED CHICKEN WITH ORZO
Provided by Food Network
Categories main-dish
Time 5h50m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Mix all marinade ingredients together in large vessel or bowl. Add chickens and cover. Put in refrigerator overnight or for at least 4 hours.
- Pre-heat oven at 400 degrees F.
- In a bowl, mix rub ingredients together. Remove chickens from marinade and cover with rub. Place in roasting pan and cook for 1 1/2 hours in oven, or until done. Remove from heat when done and let rest 15 minutes before cutting.
- In a large saute pan, add oil and shallots. Saute until soft. Add syrup and dried cranberries. Stir for a few minutes. Add wine, and reduce by half. Add broth to pan and add salt and pepper, to taste. Strain through a fine strainer. Return strained liquid to pan and add fresh cranberries. Cook until they start to pop. Turn off heat. If a thicker sauce is preferred, add 1 tablespoon arrowroot to 1 tablespoon water, stir, and then add to sauce. Bring to a boil and,serve over chicken.
BAKED CHICKEN AND GARLIC ORZO
A delicious one-dish meal that is a good variation from chicken with rice. We really like the orzo pasta.
Provided by Chris from Kansas
Categories One Dish Meal
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- Spray large nonstick skillet with cooking spray.
- Heat over high heat until hot.
- Add chicken breast halves.
- Brown meat side down, 1 to 2 minutes or until lightly browned; set aside.
- Reduce heat to medium-high; add wine.
- Stir with a flat spatula, scraping brown bits from bottom of pan.
- Cook 30 seconds or until slightly reduced; set aside.
- Spray 9-inch square baking pan with nonstick cooking spray.
- Add pasta, onions, garlic, parsley, oregano, chicken broth, water and wine mixture; stir.
- Place chicken breasts on top.
- Sprinkle lightly with paprika and lemon pepper.
- Bake, uncovered, 1 hour and 10 minutes.
- Remove chicken.
- Add salt and olive oil to baking pan; mix well.
- Place chicken on top.
- Serve.
GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
- For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
- Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
- Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.
CRISPY CHICKEN WITH LEMON ORZO
Steps:
- Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle.
- Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes.
- Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley.
- Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate.
- In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.
- Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot.
ONE POT ITALIAN CHICKEN AND ORZO
ONE POT Italian Chicken and Orzo (and veggies!) in a creamy Parmesan tomato sauce on your table in just over 30 minutes and all made in one pot! From carlsbadcravings.com
Provided by danglin34
Categories European
Time 32m
Yield 6 , 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat olive oil in a large NONSTICK pan over medium high heat until very hot. Toss chicken with 1 tablespoon pesto and add to pan along with onions, carrots and zucchini. Sauté for three minutes then add red bell pepper, orzo and garlic and cook an additional 2 minutes.
- Stir in crushed tomatoes, 2 tablespoons pesto, chicken broth, chicken bouillon and seasonings. Bring to a simmer, cover and reduce heat to medium low. Simmer for 8-12 minutes, or until vegetables and orzo are tender, stirring every 5 minutes so the orzo doesn't burn, covering pot after each stir.
- Stir in Parmesan cheese. Taste and season with additional salt and pepper if desired. Garnish with fresh Parmesan and parsley (optional).
Nutrition Facts : Calories 348.9, Fat 12.9, SaturatedFat 4, Cholesterol 55.8, Sodium 409.3, Carbohydrate 32.4, Fiber 3.7, Sugar 3.7, Protein 26.2
CHICKEN THIGHS AND ORZO
While searching my "archives" (read - box in the back of the pantry) for Zaar World Tour II recipes, I ran across this gem that was torn out of BHG, Sepember 2004 edition. Sounds Italian to me.
Provided by SusieQusie
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 5 to 6 quart Dutch oven, cook pancetta until browned. Remove pancetta, reserving 2 tablespoons drippings (add olive oil if necessary to equal 2 tablespoons.) Drain meat on paper towels & set aside.
- Brown chicken in drippings about 10 minutes, turning to brown evenly. Drain off fat.
- Add undrained tomatoes, orzo, garlic & 1 cup water. Bring to a boil & reduce heat.
- Simmer, covered, 25 to 30 minutes or until chicken is done (180ºF on meat thermometer) & orzo is tender.
- If necessary, cook an additional 2-3 minutes uncovered to thicken the pan sauce.
- Stir in pancetta, olives and basil & heat through.
- To serve, divide spinach among 6 plates. Top each with a thigh, some of the orzo mixture & some of the cheese.
CHICKEN WITH ORZO AND VEGGIES
Pleasant change from the usual pasta meals, quick and easy. Revised to our taste from Taste of Home.
Provided by Derf2440
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large frypan over medium high heat. Add onion, garlic and red pepper. Cook 2 minutes. Add broth, broccoli and orzo.
- Reduce heat to medium, cover and cook for 6 minutes, stirring occasionally.
- Add chicken and corn, cook an additional 8 minutes or until chicken juices run clear.
- Remove from heat, season with salt and pepper and gently stir in cheese.
- Serve immediately.
Nutrition Facts : Calories 526.6, Fat 20.6, SaturatedFat 5.7, Cholesterol 89.1, Sodium 1051.2, Carbohydrate 44.7, Fiber 3.8, Sugar 6.7, Protein 41.5
GREEK CHICKEN AND ORZO
Make and share this Greek Chicken and Orzo recipe from Food.com.
Provided by Millereg
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, heat broth, onion and oregano to a boil.
- Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
- Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
- Stir in the spinach, and heat just until the spinach wilts.
- Remove from heat and top with cheese.
- Serve immediately.
Nutrition Facts : Calories 538.8, Fat 13.6, SaturatedFat 5.3, Cholesterol 71.2, Sodium 1126.8, Carbohydrate 68.9, Fiber 3.9, Sugar 4.4, Protein 33.5
ASIAN CHICKEN AND ORZO STIR FRY
This recipe is based on Paula Deen's salad recipe that is posted, but I modified it so much that it's almost a totally different dish. My version is cooked and contains some different ingredients.
Provided by AshS6013
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook the garlic and ginger in the oil for 1-2 minutes.
- Add the red peppers and asparagus, and sautee for 2-3 minutes.
- Add the soy sauce, hoisin sauce, and sri racha; simmer for 5 minutes.
- Stir in the orzo, chicken, and toasted almonds until well combined. Serve warm or chilled.
Nutrition Facts : Calories 506.7, Fat 13, SaturatedFat 2.2, Cholesterol 52.5, Sodium 433.4, Carbohydrate 64.9, Fiber 5.8, Sugar 5, Protein 32.3
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