One Pot Italian Chicken with Orzo
A quick and easy chicken dinner your whole family will love!
Servings 5
Calories 375kcal
Ingredients
- 1 1/2 pounds of boneless chicken thighs or breasts -about 6 thighs or 4 breasts. I used thighs for this recipe but either will work.
- 1/4 teaspoon red pepper flakes
- 1 cup Orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano or 1 tablespoon fresh
- 1 teaspoon dried basil or 1 tablespoon fresh
- 1 ounce can petite diced tomatoes - undrained 14.5
- 1 1/2 cups low sodium chicken broth
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Pat chicken dry and rub with oregano, pepper flakes, sprinkle of salt and pepper. Set aside.
- Heat large nonstick skillet on medium high heat.
- Add chicken to hot skillet and cook until lightly browned on both sides, about 3 minutes per side; transfer to plate.
- Add Orzo and garlic to empty skillet. Toasting Orzo and scraping up the bits left from the chicken. Cook for about 3-4 minutes.
- Add tomatoes and broth.
- Return chicken, along with any accumulated juices, to skillet and cook, covered, over medium low heat until chicken is cooked through and orzo is tender, about 20 minutes. Sprinkle with basil and serve.
Nutrition
Calories: 375kcal | Carbohydrates: 24g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 133mg | Sodium: 130mg | Potassium: 424mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 1.1mg | Calcium: 34mg | Iron: 1.8mg