Best 9 Best Chicken And Orzo Recipes

GARLIC CHICKEN WITH ORZO NOODLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium-high heat, and cook the garlic and red pepper 1 minute, until garlic is golden brown. Stir in chicken, season with salt, and cook 2 to 5 minutes, until lightly browned and juices run clear. Reduce heat to medium, and mix in the parsley and cooked orzo. Place spinach in the skillet. Continue cooking 5 minutes, stirring occasionally, until spinach is wilted. Serve topped with Parmesan cheese.

CHICKEN AND ORZO SKILLET

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.

CHICKEN ORZO

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.

MEDITERRANEAN CHICKEN ORZO

Steps:

• In a 3- or 4-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 4-5 hours or until chicken, pasta and vegetables are tender, adding orzo during the last 30 minutes of cooking.

CHICKEN ORZO SOUP

Steps:

• In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
• Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
• Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
• Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

ORZO WITH PARMESAN AND BASIL

Steps:

• Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
• Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
• Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

ONE-POT CHICKEN AND SAUSAGE ORZO

Steps:

• Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt.
• Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.

LEMON CHICKEN ORZO SOUP

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes; drain and rinse with cold water until cooled completely.
• Heat olive oil in a large pot over medium heat. Cook and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute more. Season mixture with thyme, oregano, salt, black pepper, and bay leaf; continue cooking another 30 seconds before pouring chicken broth into the pot.
• Bring the broth to a boil. Partially cover the pot, reduce heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.
• Stir orzo, lemon juice, and lemon zest into the broth; add chicken. Cook until the chicken and orzo are heated through, about 5 minutes. Add baby spinach; cook until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls; garnish with lemon slices and Parmesan cheese.

BAKED CHICKEN AND GARLIC ORZO

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.