Post by Loupy on Sept 29, 2016 19:51:08 GMT -7
Skillet Chicken with Orzo and Veggies
From: Bev @ bevcooks.com/
First of all, you know how we feel about one-pot dishes. Well this is like, the Godfather of one-pot. This is LIFE on a weeknight. It takes about half an hour, 45 tops to get on the table. The flavors are simple, but crazy comforting and fresh.
This is DELISH. Stupid good. The chicken is ridic tender and beautifully flavored from the stock, butter and parm. The orzo is perfection. The veggies are soft, but not mush. Your face is falling off your head right about now. This is your moment.
Serves 4-6
Ingredients
22 oz boneless, skinless chicken thighs
5 chicken drumsticks (I removed the skin for these. Do so if you want!)
2 Tbs. dried Italian seasoning
2 Tbs. extra-virgin olive oil
1 medium yellow squash, sliced
1 package broccolette (broccoli works here, too)
1 1/2 cups dried orzo
4 cups chicken stock
2 Tbs. butter
1/4 cup freshly grated Parmesan, plus more for garnish
a handful of chopped parsley
one lemon
salt and pepper
Instructions
Heat the oil over medium-high in a large skillet.
Season with chicken with the Italian seasoning, and a pinch of salt.
Sear in the pan on one side for 4 minutes.
Flip and sear another 4.
Add the sliced yellow squash and sauté another minute.
To the pan, add the broccolette, the dried orzo and the stock.
Stir it all around to coat.
Simmer on medium for about 10 minutes, stirring frequently to make sure the orzo doesn’t stick.
Once the orzo is al dente, there’s no more liquid in the pan, and the veggies are tender, turn off the heat.
Add the butter and Parmesan.
Give it one more stir, getting it good and creamy, where you can’t feel your face.
Garnish with more cheese, the parsley and a few good spritzes of lemon juice.
Serve immediately and faint into your plate.
From: Bev @ bevcooks.com/
First of all, you know how we feel about one-pot dishes. Well this is like, the Godfather of one-pot. This is LIFE on a weeknight. It takes about half an hour, 45 tops to get on the table. The flavors are simple, but crazy comforting and fresh.
This is DELISH. Stupid good. The chicken is ridic tender and beautifully flavored from the stock, butter and parm. The orzo is perfection. The veggies are soft, but not mush. Your face is falling off your head right about now. This is your moment.
Serves 4-6
Ingredients
22 oz boneless, skinless chicken thighs
5 chicken drumsticks (I removed the skin for these. Do so if you want!)
2 Tbs. dried Italian seasoning
2 Tbs. extra-virgin olive oil
1 medium yellow squash, sliced
1 package broccolette (broccoli works here, too)
1 1/2 cups dried orzo
4 cups chicken stock
2 Tbs. butter
1/4 cup freshly grated Parmesan, plus more for garnish
a handful of chopped parsley
one lemon
salt and pepper
Instructions
Heat the oil over medium-high in a large skillet.
Season with chicken with the Italian seasoning, and a pinch of salt.
Sear in the pan on one side for 4 minutes.
Flip and sear another 4.
Add the sliced yellow squash and sauté another minute.
To the pan, add the broccolette, the dried orzo and the stock.
Stir it all around to coat.
Simmer on medium for about 10 minutes, stirring frequently to make sure the orzo doesn’t stick.
Once the orzo is al dente, there’s no more liquid in the pan, and the veggies are tender, turn off the heat.
Add the butter and Parmesan.
Give it one more stir, getting it good and creamy, where you can’t feel your face.
Garnish with more cheese, the parsley and a few good spritzes of lemon juice.
Serve immediately and faint into your plate.
