Empty My Fridge
Chicken and Orzo - Effortless One-Pan Weeknight Dinner
Ingredients
- Chicken thigh · boneless skinless2 lb
- Salt
- Black pepper
- Extra virgin olive oil4 tbsp
- Onion1
- Garlic6 cloves
- Chili flake · crushed flakes1 tsp
- Cherry tomato1 ½ lb
- Soup pasta1 lb
- Chicken stock3 ½ cups
- Honey1 tbsp
- Oregano · dried1 tbsp
- Lemon2 tbsp
- Olive½ cups
- Feta cheese½ cups
- Parsley · minced½ cups
Instructions
- Pat the chicken thighs very dry with paper towels and season both sides with salt and pepper.
- Heat olive oil in a large pan over medium heat. When shimmering, sear the chicken 4-5 minutes per side until golden brown. Transfer to a plate and cover loosely with foil.
- Add the onion with a pinch of salt and cook until soft and translucent, about 5-7 minutes. Add the garlic and cook 1-2 minutes until fragrant. Add the red pepper flakes and tomatoes and cook about 2 minutes until the tomatoes start to burst.
- Add the orzo and stir to coat in the oil. Toast for 3 minutes, then add the chicken stock, honey and oregano and bring to a boil.
- Lower the heat, nestle the chicken into the orzo, cover and cook 12-15 minutes until the orzo is tender and most of the liquid is absorbed.
- Uncover and stir in the olives and lemon juice. Off the heat, stir in the parsley and feta. If the orzo is dry, add a little more stock and olive oil. Adjust salt and pepper to taste.
Summarized from Sip and Feast's video. Watch it for the details.
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GarlicOnionCheeseTomatoLemonChicken thighPastaCherry tomato
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