Zesty Chicken Orzo Skillet Recipes

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.

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.

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.

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.

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.

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.

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.

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.