Garlic Rosemary Chicken with Lemony Orzo

Garlic Rosemary Chicken with Lemony Orzo is a pasta dish with an Italian flair. This family-friendly, one-skillet meal could be on the dinner table in less than one hour (including marinating time).

For a sweet treat, serve this easy and delicious Chocolate Crazy Cake for dessert!

We have been on a boneless, skinless chicken thigh kick lately in my household. There were some in the refrigerator that needed to be used, and I wanted to do something new. It so happens that I have a fresh rosemary plant which inspired me to take the Italian route. It was how this hearty, filling, and tasty pasta dish came to life. 

At this point, allow me to let you in on a little personal triumph…I have been able to nurture and maintain a rosemary plant that I have had since last summer! I realize that having fresh herbal plants in the house in the winter may not be a big deal to many, but for me, it is almost close to accomplishing the impossible. Many attempts have been made over the years to grow plants on my kitchen window sill during winter, and all have proven to be disastrous. I am notorious for killing plants. I have said it before, and I will say it again: I can kill plants just by looking at them. So, to have successfully kept a rosemary plant alive thus far has been a mini horticultural milestone for me. Yay!

My mother and one of my sisters, on the other hand, are great gardeners. Mom lives in Arizona…or, as I call it, the desert. Her yard is always full of vegetation—fruit trees, flowers, and a vegetable garden. She is truly a plant whisperer. She can bring life into them and bring them back from the brink of death. Mom can stick a mango seed in the dirt and grow herself a mango tree. I, on the other hand, can stick a mango seed in the dirt and get….well…a dirty mango seed!

Thank you for humoring me! Back to the chicken and orzo…

When I want a filling, delicious dinner within 60 minutes, this chicken and orzo dish is an excellent option. Plus, it is a one-skillet dinner…easy peasy cleanup! I first marinate the chicken in a garlic, lemon, and rosemary dressing. The chicken is then pan-seared and par-cooked. It is added back to the skillet towards the end of the cooking time. After searing and removing the chicken, orzo is cooked in the same skillet in chicken broth. Seasoning, Parmesan cheese, lemon zest, and kale are then added. I use frozen kale, but fresh is great if you happen to have some.

As you may be thinking, this dish is versatile. Orzo can be swapped out with another pasta. Be sure to adjust the cooking time accordingly. Same goes with the kale—use asparagus, broccoli, green beans,  spinach, or frozen vegetables instead.  This pasta dish is truly a family-friendly meal that is sure to be a hit.

Until next time, have a wonderful week!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• Large skillet—this 12-inch nonstick comes with a lid.
• Kitchen tongs—this is a set of 2 stainless steel tongs with silicone tips.
• Wooden spatula, great for working with nonstick surfaces.

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Garlic Rosemary Chicken with Lemony Orzo

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:Italian Courses:Main Recipe Keys: S Stovetop Cooked

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: 20 minutesTotal time: 50 minutesServings:6 Servings

Description

Garlic Rosemary Chicken with Lemony Orzo is a pasta dish with an Italian flair. This family-friendly, one-skillet meal could be on the dinner table in less than one hour (including marinating time).

Ingredients

• 1 tbsp. chopped fresh rosemary 
• 1 tbsp. chopped garlic
• 1/4 + 1 tbsp. cup extra virgin olive oil, divided
• 1 lemon
• 2 tsp. seasoned salt
• 1/2 tsp. black pepper
• 2 lbs. boneless, skinless chicken thighs
• 1 cup chopped onion
• 1 tsp. chopped garlic
• 1 1/4 cups uncooked orzo
• 1 (14.5 oz.) can + 3/4 cup low sodium chicken broth
• 1/2 tsp. salt
• 1/4 tsp. turmeric 
• 1 rounded cup frozen chopped kale
• 1/4 cup grated Parmesan cheese

Instructions

1. Grate lemon. Set aside the grated lemon rind. Cut and squeeze the juice of 1/2  a lemon into a large zip lock bag. Add rosemary, 1 tablespoon garlic, seasoned salt, black pepper, and 1/4 cup olive oil. Zip the bag and massage ingredients to blend. Add chicken thigh. Zip the bag and thoroughly work the marinade into the chicken. Set aside for 15-20 minutes
2. Preheat a large non-stick skillet on medium to medium-high heat. Add 1 tablespoon olive oil. Remove the chicken from the marinade. Working in 2 batches of brown chicken thighs, about  2 to 3 minutes on either side. Remove from pan and set aside. The chicken will finish cooking towards the end.
3. Scrape off any dark brown bits stuck to the bottom of the skillet and discard. Pour out excess fat, reserving 1 tablespoon in skillet. Place skillet back on medium heat. Add onion and garlic. Cook for two minutes, stirring frequently. Add orzo. Cook for 1 minute, stirring frequently. Increase heat to medium-high. Add chicken broth, turmeric, salt, and kale. Bring to boil, stirring occasionally. Add Parmesan cheese and lemon zest. Stir well.
4. Place the chicken thighs back into the skillet. Bring back to boil. Reduce heat to a simmer, cover loosely, and cook for 10 minutes or until the orzo is al dente.
5. Makes 4 to 6 servings.

Keywords:Chicken, One-pot Meals, Orzo, Italian, Pasta

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