One Pot Chicken with Orzo and Olives
Ingredients
The chicken
-
4
pieces
chicken thighs (bone-in, skin on)
-
1
pinch
salt and pepper
-
1
Tbsp
olive oil
-
4
cloves
garlic, minced
The sauce
-
1
15 oz can
diced tomatoes
-
⅓
cup
pitted kalamata olives
-
½
tsp
dried oregano
-
2
cups
chicken broth
The pasta
The garnish
-
¼
bunch
parsley (optional)
Instructions
- Pat the chicken thighs dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium heat and brown the chicken thighs on both sides.
- Remove the chicken and pour off excess fat, leaving some for sautéing garlic.
- Sauté minced garlic in the skillet until fragrant.
- Add diced tomatoes, oregano, and olives, stirring to combine.
- Pour in chicken broth and add orzo, stirring to mix.
- Nestle the chicken back into the skillet, cover, and bring to a boil.
- Reduce heat to low and simmer for 15 minutes.
- Turn off the heat and let rest for 5 minutes before fluffing the orzo.
- Garnish with chopped parsley before serving.
Nutrition Facts (estimated)
Servings
4
Calories
749
Total fat
58g
Total carbohydrates
38g
Total protein
18g
Sodium
936mg
Cholesterol
0mg
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