Chicken with Orzo

Chicken with Orzo

Since my last dish was more of a lunch thing, actually it was only a lunch thing and I have been eating it all week, I decided that I should probably eat dinner. But I was also feeling too lazy to go shopping for food and decided to try and cook something from what I had in my house already. Man I am glad that I did, this was incredibly easy and yet, still bursting with flavour.
My significant other refers to Orzo as pasta rice and it makes me laugh every time. Now why I had to mention that, I just wanted to.
This did make a little too much pasta for how much chicken was used but I guess I'll just eat pasta for lunch a couple days this week!
This Basil & Tomato feta cheese is pretty good for a massively produced cheese and I suggest you try it but if you don't have any, regular feta works as well.
You may need to add some salt at the end depending on your chicken broth. I make a homemade chicken broth that does not use any salt so it needed a bit.



  1. 1 Tablespoon Olive Oil
  2. 3 3/4 lbs Chicken Thighs  (bone-in, skin on)
  3. to taste Kosher Salt
  4. to taste Black Pepper Freshly Ground
  5. 6 Cloves Garlic
  6. 15 oz cans Tomatoes Diced
  7. 1/3 Cup Kalamata Olives Pitted
  8. 1/2 teaspoon Oregano Dried
  9. 2 Cups Chicken Broth
  10. 1 1/2 Cups Orzo , uncooked
  11. 1/4 Bunch Parsley
  12. 1/4 Cup Basil Fresh , sliced
  13. 1/4 Cup Tomato Basil Feta Cheese &


35 mins
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    Heat the Olive Oil over medium heat in a deep skillet until hot.

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    While the skillet is heating up, pat the Chicken Thighs dry with a paper towel, and sprinkle both sides with a bit of Kosher Salt and Pepper.

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    When the skillet is hot, add the Chicken to the skillet skin side down, and cook on each side until golden brown (about 6 - 7 minutes per side).

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    While the Chicken is cooking, peel and mince the Garlic.

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    Transfer the Chicken to a clean plate, remove the excess fat and Olive Oil from the skillet, leaving just enough for the minced Garlic.

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    Turn the heat to medium-low, add the minced Garlic, and cook until fragrant (about 1 minute).

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    Add the Diced Tomatoes (with juices), Oregano, and Pepper. Stir and allow to cook while you chop the Kalamata Olives. Add the Olives to the skillet.

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    Add the Chicken Broth and Orzo to the skillet and stir to combine.

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    Nestle the Chicken Thighs into the skillet, place a lid on the skillet, increase the heat to medium-high, and bring to a boil.

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    When the skillet starts to boil, reduce heat to the lowest temperature to keep a gentle simmer (this was just above low for my stove). Let the skillet simmer until some of the liquid has been absorbed, but not all (about 15 - 20 minutes).

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    Meanwhile, chop the Parsley and slice the Basil.

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    Remove the skillet from the heat and let rest for 5 minutes.

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    Fluff the Orzo to bring all the ingredients back together and top with the Parsley, Basil, and Feta Cheese.

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