Best 4 Provencal Chicken Breasts With Rosemary Orzo Recipes
Embark on a culinary journey to the heart of Provence with our tantalizing Provencal Chicken Breasts with Rosemary Orzo recipe. This delectable dish blends the rustic charm of Provencal cuisine with the convenience of a one-pot meal. Savor succulent chicken breasts infused with aromatic herbs and a vibrant sun-dried tomato and artichoke tapenade. The accompanying rosemary orzo, infused with garlic and white wine, adds a delightful nutty flavor and tender texture. This recipe is not just a meal; it's an experience that captures the essence of Provence, perfect for a cozy dinner or an elegant gathering.
But that's not all! This article offers a treasure trove of additional recipes to satisfy every palate. Dive into the tangy goodness of Lemon and Herb Chicken Piccata, bursting with zesty lemon and fragrant herbs. Transport yourself to Italy with our classic Italian Chicken Cacciatore, where tender chicken simmers in a rich tomato sauce with bell peppers and olives. Craving a taste of the Orient? Try our fragrant Asian Chicken Lettuce Wraps, where minced chicken meets a symphony of Asian flavors wrapped in crisp lettuce cups. And for a hearty and comforting meal, indulge in our Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach, where succulent chicken mingles with a creamy sauce, sun-dried tomatoes, and baby spinach.
With this collection of recipes, you'll have a culinary repertoire that will impress family and friends. Each dish is carefully crafted with fresh ingredients and easy-to-follow instructions, ensuring a delightful and memorable dining experience. Bon appétit!
PROVENCAL CHICKEN BREASTS WITH ROSEMARY ORZO
Steps:
- Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.
- Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.
- Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.
MEDITERRANEAN CHICKEN WITH ROSEMARY ORZO
Eating your veggies is easy when paired with tender chicken and orzo in a 30-minute main dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
- Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
- Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.
Nutrition Facts : Calories 370, Carbohydrate 47 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 3 g, TransFat 0 g
CHICKEN BREASTS PROVENçAL
Categories Chicken Low Cal Bastille Day Dinner Healthy Potluck Gourmet New York Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Core tomatoes and cut a shallow X in bottom of each, then blanch in a medium pot of boiling water 10 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel, seed, and finely chop.
- Pat chicken dry and sprinkle with 1/2 teaspoon each of salt and pepper, then dredge in flour, shaking off excess.
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook chicken, turning once, until golden and just cooked through, 6 to 8 minutes total. Transfer to a platter and keep warm, covered.
- Add garlic and anchovy paste to skillet and cook over medium heat, stirring, until fragrant, about 30 seconds. Add wine and bring to a boil, scraping up brown bits. Stir in tomatoes, stock, and olives and simmer, uncovered, stirring occasionally, until mixture has thickened into a sauce, 8 to 10 minutes. Whisk in butter and any juices from platter.
- Add chicken and simmer until just heated through, about 1 minute. Serve sprinkled with basil.
ROSEMARY ORZO
Categories Herb Pasta Side Quick & Easy Summer Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 3
Steps:
- Bring a 6-quart saucepan of salted water to a boil and cook orzo until tender, about 10 minutes. Drain orzo well and in a large bowl toss with oil, rosemary, and salt and pepper to taste.
Tips:
- To achieve a crispy skin on the chicken breasts, make sure to pat them dry before cooking.
- For a flavorful orzo, toast it in olive oil with garlic and rosemary before adding the broth.
- If you don't have white wine on hand, you can substitute chicken broth or water.
- Be careful not to overcrowd the pan when searing the chicken breasts. If necessary, cook them in batches to prevent steaming.
- Let the chicken breasts rest for a few minutes before slicing to allow the juices to redistribute.
- Garnish the dish with fresh rosemary and lemon zest for a pop of color and flavor.
Conclusion:
This Provencal Chicken Breasts with Rosemary Orzo is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, the orzo is creamy and comforting, and the combination of rosemary and lemon adds a bright and herbaceous flavor. This dish is sure to please everyone at the table.
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