Best 10 Zesty Chicken Orzo Skillet Recipes

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Indulge in the vibrant and zesty flavors of this one-pot chicken orzo skillet, a culinary delight that combines succulent chicken, tender orzo pasta, and a symphony of Mediterranean-inspired ingredients. This dish is a symphony of flavors, textures, and colors, making it a feast for the senses. It's a quick and easy weeknight meal that's packed with flavor. The chicken is cooked to perfection, the orzo is al dente, and the vegetables are crisp-tender. The lemon-herb sauce is the perfect finishing touch, adding a bright and tangy flavor. This recipe is also versatile, so you can easily customize it to your liking.

For a vegetarian version, simply omit the chicken and add more vegetables. You can also use different types of pasta, such as penne or farfalle. And if you like things spicy, feel free to add a pinch of red pepper flakes.

This chicken orzo skillet recipe is a delicious and easy meal that's perfect for busy weeknights. It's also a great way to use up leftover chicken. So next time you're looking for a quick and easy meal, give this chicken orzo skillet a try. You won't be disappointed!

Here are our top 10 tried and tested recipes!

ONE POT CHICKEN AND MUSHROOM ORZO



One Pot Chicken and Mushroom Orzo image

Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

Provided by Chungah Rhee

Categories     entree

Yield 4 servings

Number Of Ingredients 15

1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
2 large shallots, diced
3 cloves garlic, minced
4 teaspoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
3 cups chicken stock
1 1/2 teaspoons Dijon mustard
1 cup orzo pasta
3-4 cups baby spinach
1/3 cup freshly grated Parmesan
1/4 cup heavy cream
2 tablespoons chopped fresh parsley leaves

Steps:

  • Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet. Serve immediately, garnished with parsley.

SPICY CHICKEN AND ORZO SKILLET



Spicy Chicken and Orzo Skillet image

Ground cumin, Italian seasoning and red pepper flakes fabulously flavor every bite of this zesty chicken and pasta supper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 13

1 tablespoon olive or vegetable oil
4 boneless skinless chicken breasts, cut into thin bite-size strips
1 clove garlic, finely chopped
1 cup ready-to-eat baby-cut carrots, quartered lengthwise
1 small onion, cut into thin wedges
3/4 cup uncooked rosamarina or orzo pasta (5 1/2 oz)
1 teaspoon ground cumin
1/2 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 cup water
1 can (15 oz) Progresso™ chickpeas or garbanzo beans, drained, rinsed
1 3/4 cups Progresso™ chicken broth (from 32 oz carton)
2 cups fresh spinach leaves, cut into thin strips

Steps:

  • In 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and garlic; cook and stir 3 minutes. Add carrots and onion; cover and cook 2 to 3 minutes or until vegetables are crisp-tender, stirring once.
  • Stir in all remaining ingredients except spinach. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until most of liquid is absorbed and orzo is tender.
  • Stir in spinach; cover and cook 2 to 3 minutes longer or until spinach is wilted.

Nutrition Facts : Calories 480, Carbohydrate 52 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving (1 1/2 Cups), Sodium 530 mg, Sugar 3 g, TransFat 0 g

CHICKEN ORZO SKILLET



Chicken Orzo Skillet image

As a busy homemaker with a home-based business, I try to make quick dinners that are healthy for my husband and two young children. I combined two recipes to come up with this family favorite. -Kathleen Farrell, Rochester, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked orzo pasta
1 pound boneless skinless chicken breasts, cubed
3 teaspoons olive oil, divided
3 garlic cloves, minced
2 cans (14-1/2 ounces each) stewed tomatoes, cut up
1 can (15 ounces) cannellini beans, rinsed and drained
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 package (16 ounces) frozen broccoli florets, thawed

Steps:

  • Cook orzo according to package directions. Meanwhile, in a large nonstick skillet, cook chicken in 2 teaspoons oil for 6-7 minutes or until no longer pink. Remove and keep warm. , In the same skillet, cook garlic in remaining oil for 1 minute or until tender. Stir in the tomatoes, beans, Italian seasoning and salt. Bring to a boil. Stir in broccoli and chicken; heat through. Drain orzo; stir into chicken mixture.

Nutrition Facts : Calories 342 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 589mg sodium, Carbohydrate 49g carbohydrate (9g sugars, Fiber 7g fiber), Protein 25g protein. Diabetic Exchanges

ZESTY CHICKEN & ORZO SKILLET



Zesty Chicken & Orzo Skillet image

Ready for a new weeknight favorite? How about zesty chicken and orzo with artichoke hearts and cherry tomatoes cooked lightning fast in a skillet?

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 small boneless skinless chicken breasts (1 lb.)
1/2 cup KRAFT Zesty Italian Dressing, divided
1 pkg. (10 oz.) frozen artichoke hearts
1 cup cherry tomatoes, halved
1 cup orzo pasta, uncooked
1-1/2 cups water
2 Tbsp. chopped fresh basil

Steps:

  • Cook chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 min. on each side or until each is browned on both sides. Remove from skillet; set aside.
  • Add remaining dressing and all remaining ingredients except basil to skillet; mix well. Bring to boil on medium heat.
  • Top with chicken; cover. Simmer on medium-low heat 9 min. or until chicken is done (165ºF), stirring after 5 min.
  • Remove from heat; let stand 5 min. Top with basil.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 32 g

ONE-SKILLET CHICKEN WITH BUTTERY ORZO



One-Skillet Chicken with Buttery Orzo image

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

Provided by Claire Saffitz

Categories     Bon Appétit     Chicken     Dinner     One-Pot Meal     Orzo     Pasta     Fennel     Spring     Roast     Leek

Yield 4 servings

Number Of Ingredients 10

Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
1/3 cup dry white wine
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can't quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10-15 minutes. Transfer chicken to a plate.
  • Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes.
  • Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

ZESTY CHICKEN WITH ORZO (FOR FREEZER MENUS)



Zesty Chicken With Orzo (For Freezer Menus) image

A recipe inspired by Betty Crocker, modified to be used by my friends and me in our once-a-month freezer meal prep. The ingredients are pre-assembled, frozen, then cooked fresh the night you want them. For the frozen vegetables, I find that a pre-made combination of broccoli, cauliflower and carrots works well, but any veggies that would cook in the same amount of time would work fine. Orzo is a fun pasta many people have never tried - it comes out very creamy in this recipe.

Provided by Troicook

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 chicken breast halves
1 lb frozen mixed vegetables
3 tablespoons zesty Italian dressing (I like Wishbone)
1 cup orzo pasta
1 tablespoon vegetable oil
16 ounces low sodium chicken broth
1 cup water
1/8 teaspoon fresh coarse ground black pepper

Steps:

  • Add chicken to a 1 qt freezer bag, vegetables and 3T dressing to a second qt bag, and pasta to a snack size bag. Squeeze out air, seal, and label with a Sharpie marker. Place in freezer.
  • Remove the bags from the freezer and defrost when you are ready to prepare the meal.
  • Heat oil in skillet over med-high. Cook chicken in oil, turning once, for about 10 minutes until brown on both sides. Remove from skillet and keep warm.
  • Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered about 9 minutes, stirring occasionally. Stir in vegetables and dressing.
  • Add chicken; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and the chicken juices are no longer pink.

Nutrition Facts : Calories 433.6, Fat 15.1, SaturatedFat 3.3, Cholesterol 46.4, Sodium 318.7, Carbohydrate 49.2, Fiber 5.9, Sugar 1.8, Protein 26.7

ZESTY CHICKEN & ORZO SKILLET RECIPE - (4.5/5)



Zesty Chicken & Orzo Skillet Recipe - (4.5/5) image

Provided by Bettybug

Number Of Ingredients 7

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup KRAFT Zesty Italian Dressing, divided
1 pkg. (10 oz.) frozen artichoke hearts
1 cup cherry tomatoes, halved
1 cup orzo pasta, uncooked
1-1/2 cups water
2 Tbsp. chopped fresh basil

Steps:

  • COOK chicken in 2 Tbsp. dressing in large nonstick skillet on medium-high heat 4 min. on each side or until each is browned on both sides. Remove from skillet; set aside. ADD remaining dressing and all remaining ingredients except basil to skillet; mix well. Bring to boil on medium heat. TOP with chicken; cover. Simmer on medium-low heat 9 min. or until chicken is done (165ºF), stirring after 5 min. REMOVE from heat; let stand 5 min.

SKILLET CHICKEN WITH ORZO, DILL AND FETA



Skillet Chicken With Orzo, Dill and Feta image

Chicken and orzo is timeless combination, simple and satisfying. In this recipe, you could use chicken thighs, but drumsticks make this dish super family-friendly. Of course, if you have a crowd that doesn't love the classic feta-dill pairing, feel free to change the toppings. Mint or parsley work just as well for the herbs, and any salty, crumbly cheese is lovely here. You can dress this up as you like with cucumbers or cherry tomatoes, or green olives, served alongside or pitted, chopped and tossed in instead. Besides the obvious perk of its being a one-pot dinner, this recipe yields great leftovers. For the next day's lunch, pull any remaining chicken off the bone, chop it, skin and all, and toss with the remaining orzo, vegetables and cheese. Know that the orzo - a very small pasta, not rice - soaks up all the liquid and flavor as it sits and cools, so you may need a drizzle of oil and lemon juice over the top to serve it the second day.

Provided by Sarah Copeland

Categories     dinner, weekday, weeknight, poultry, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

2 lemons
5 tablespoons olive oil
3 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds chicken drumsticks or bone-in thighs
1 yellow onion, peeled and chopped
2 cups orzo
3 cups chicken broth or water
2 small or 1 large thin-skinned (English) cucumbers, chopped
5 ounces feta, crumbled (about 1 1/4 cups)
2 tablespoons chopped fresh dill
Castelvetrano or other green olives, for serving

Steps:

  • Cut one of the lemons into wedges and set aside. Juice the remaining lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
  • Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
  • Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top. Serve from the skillet with lemon wedges and olives.

Nutrition Facts : @context http, Calories 903, UnsaturatedFat 30 grams, Carbohydrate 60 grams, Fat 48 grams, Fiber 4 grams, Protein 56 grams, SaturatedFat 15 grams, Sodium 1379 milligrams, Sugar 11 grams, TransFat 0 grams

ZESTY CHICKEN AND RICE SKILLET RECIPE



Zesty Chicken and Rice Skillet Recipe image

Get the pan sizzling with this Zesty Chicken and Rice Skillet Recipe. The zest in this chicken & rice skillet recipe comes from mustard & Italian dressing.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 30m

Yield 4 servings, 1-1/2 cups each.

Number Of Ingredients 7

1/2 cup KRAFT Zesty Italian Dressing, divided
1 Tbsp. GREY POUPON Hearty Spicy Brown Mustard
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 WYLER'S Instant Bouillon Chicken Flavored Cube
1-3/4 cups boiling water
1 each green and red pepper, cut into strips
2 cups instant white rice, uncooked

Steps:

  • Cook 1/4 cup dressing and mustard in large nonstick skillet on medium-high heat 2 min. or until heated through, stirring occasionally. Stir in chicken; cook 6 min. or until done, stirring occasionally.
  • Dissolve bouillon cube in water; stir into skillet with remaining dressing and peppers; cover. Simmer 2 min. Stir in rice; simmer, covered, 5 min. or until rice and peppers are tender.
  • Remove skillet from heat. Let stand 5 min. or until liquid is absorbed.

Nutrition Facts : Calories 340, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g

CHICKEN ORZO SKILLET



Chicken Orzo Skillet image

I saw this recipe recently in a Campbell Soup ad and it looked so good in the picture, I decided to try it. It tastes as good as it looks and is very simple to prepare.

Provided by Irmgard

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1 teaspoon olive oil
3/4 lb boneless skinless chicken breast, cut into strips
2 cups mushrooms, sliced
1/2 cup onion, chopped
2 garlic cloves, minced
10 ounces cream of chicken soup
2/3 cup water
3/4 cup orzo pasta
1 cup carrot, shredded
1/4 teaspoon ground black pepper
1 tablespoon fresh basil, chopped
1 tomatoes, diced

Steps:

  • Cook the chicken until well browned in the heated oil at medium-high heat in a large skillet.
  • Add the mushrooms, onion and garlic.
  • Cook and stir for 3 minutes.
  • Add all of the other ingredients except for the tomato.
  • Mix well and bring to a boil.
  • Reduce the heat.
  • Cover and simmer for 15 minutes, stirring occasionally.
  • Add the tomato and if desired, more fresh basil, and stir to combine.

Nutrition Facts : Calories 319.2, Fat 7, SaturatedFat 1.7, Cholesterol 55, Sodium 545.2, Carbohydrate 36.2, Fiber 2.9, Sugar 4.5, Protein 27.4

Tips:

  • Mise en place: Prepare all your ingredients before you start cooking to ensure a smooth process.
  • Season well: Don't be afraid to season your chicken and orzo with salt, pepper, and other herbs and spices. This will enhance the overall flavor of the dish.
  • Cook the orzo al dente: The orzo should be cooked until it is tender but still has a slight bite to it. This will prevent it from becoming mushy.
  • Use a large skillet: A large skillet will allow you to cook the chicken and orzo together without overcrowding the pan. This will help the ingredients cook evenly.
  • Don't overcrowd the pan: If you are using a smaller skillet, cook the chicken and orzo in batches to prevent overcrowding.
  • Use a flavorful broth: The broth you use will add a lot of flavor to the dish. Choose a broth that you enjoy the taste of, such as chicken broth, vegetable broth, or beef broth.
  • Garnish with fresh herbs: Garnish the finished dish with fresh herbs such as parsley, basil, or thyme to add a pop of color and flavor.

Conclusion:

This zesty chicken orzo skillet is a quick and easy meal that is perfect for busy weeknights. The combination of tender chicken, al dente orzo, and flavorful vegetables makes this dish a hit with everyone. Plus, it's a one-pot meal, which means less cleanup! So next time you're looking for a simple and delicious meal, give this zesty chicken orzo skillet a try. You won't be disappointed!

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