This recipe is an easy and delicious weeknight meal that your whole family will love that is done in one pan!!!!!
Recipe below and on my website! Link in bio
ONE PAN CHICKEN AND ORZO
(Serves 6)
5 tbsp Olive Oil
5 Chicken Thighs ( I use skinless/boneless) – About 1.3 lbs
4 Chicken Breast (I use skinless/boneless) – About 1.5 lbs- Cut in half
4 Tbsp. Butter
1 Onion- Chopped
1 ⅔ Cups Orzo
¾ Cups White Wine
2 ½ Cups Chicken Stock- Low Sodium
¾ Cups Whole Italian Tomatoes- Pureed or the Mutti Brand Polpo
1 tsp. Salt
½ tsp. Black Pepper
1 Cup Canned Artichoke Hearts- Drained- Quartered
¾ Cups Kalamata Olives- Pitted and halved
2 tsp. Fresh Thyme
2 tbsp. Fresh Chopped Parsley
Heat the olive oil in a large fry pan (I use a 14 inch pan) on low to medium heat. Season the chicken on both sides with salt and pepper. Add the chicken to the pan (I used thighs and breasts but you can use what you like) and cook on each side for about 7 minutes, until it gets nice and browned. Remove the chicken from the pan and set aside. Add the butter to the pan and melt. Add in the onions and cook on low for five minutes. Add in the orzo and slightly toast for 3 minutes. Be sure to turn well as they toast. Deglaze the pan with the white wine and be sure to use your wooden spoon to scrape all the bits off the bottom of the pan. Let this cook for about 5 minutes. The wine will begin to reduce. In the meantime, in a bowl combine the chicken broth, tomatoes, salt and pepper. Mix well. Add the chicken back to the pan. Pour the broth mixture over the chicken and orzo and add in your thyme and parsley. Be sure to use your wooden spoon to incorporate all the ingredients (scrape the bottom of the pan). This will also prevent the orzo from sticking. Bring to a boil then reduce heat to low. Add in the artichokes and olives. Let this cook for about 12 minutes or until the sauce has reduced and the orzo is cooked. Serve.