Chicken and tomato orzo medley

Recipe credit:


2-3 lbs. chicken thighs or breasts

2 tsp. olive oil

1 tsp. butter

2 c. orzo

1 medium onion, chopped

3 cloves garlic, minced

2-1/2 c. chicken stock

3/4 c. crushed tomatoes (canned)

1 tsp. black pepper

1 tsp. salt

1 tsp. oregano

2 tbsp. fresh parsley (optional)

2 tbsp. fresh basil (optional)



  1. Heat large skillet with oil and butter.
  2. Season chicken with salt and pepper. Add to skillet and cook for 4-5 minutes on each side. Remove chicken.
  3. In the same skillet, add the orzo and stir until browned. Add onions, then garlic.
  4. Pour stock and tomato into the skillet. Bring to boil.
  5. Lower the heat and cover to maintain a slow simmer. Cook for 10-12 minutes until the orzo has absorbed the liquid.

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