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One Pot Chicken Orzo

Slow Cooker Cowboy Casserole
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This one-pan chicken orzo dish combines tender, seasoned chicken breasts with lemony orzo and fresh herbs, offering a quick, healthy meal perfect for weeknights. It’s zesty, filling, and ready in just 30 minutes.

Ingredients

Scale
  • 2 chicken breasts
  • 1 cup orzo
  • 1 lemon (juice and zest)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp fresh rosemary (or 1/2 tsp dried)
  • Salt and pepper to taste
  • Optional: 1/2 cup chopped spinach or diced bell peppers

Instructions

  1. Pat chicken breasts dry and season with salt, pepper, and lemon zest.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest.
  3. In a separate pot, boil salted water and cook orzo for 8-10 minutes. Drain and set aside.
  4. In the same skillet used for the chicken, add the remaining olive oil and sauté garlic for 1 minute until fragrant. Add herbs and stir for another minute.
  5. Add cooked orzo to the skillet. Pour in lemon juice and add lemon zest. Stir to combine and coat the orzo.
  6. Slice the cooked chicken and serve on top of the orzo. Garnish with extra herbs or lemon wedges if desired.

Notes

  • Lower the heat if chicken is browning too quickly.
  • Use cauliflower rice as a low-carb substitute for orzo.
  • If using dried herbs, use half the quantity compared to fresh.
  • For quicker prep, cook orzo and chicken simultaneously in separate pans.

Nutrition

Find it online: https://thecookingsisters.com/one-pot-chicken-orzo/

The Sisters Cooking