One Pan Chicken and Zucchini Orzo

One Pan Chicken and Zucchini Orzo

Servings:

Prep Time: 10

Cook Time: 20

Total Time: 30

This one pan chicken zucchini and orzo is a super simple weeknight meal that is crazy delicious. Juicy chicken legs, creamy orzo, all cooked together until tender and moist!

Equipment

Ingredients

3 lbs bone in, skin on chicken legs (or thighs)
salt, garlic powder + onion powder to taste
1 tbs olive oil
1 tbs butter
1/2 sweet onion, diced
4 cloves garlic, minced
1 lb orzo, uncooked
1 medium zucchini, grated
32 oz low sodium chicken broth
1/2 cup milk
1 tsp Italian herb seasoning
1-2 lemon, halved
Optional Garnish: parsley or parmesan cheese

US Customary - Metric

Instructions

Pat the chicken dry with a paper towel and season the pieces all over with salt, garlic powder and onion powder generously. In a large, deep non-stick skillet, heat the butter and olive oil over medium high heat. Add the chicken onto the skillet (skin side down) and cook on both sides until seared golden brown, about 4 minutes per side. Transfer to plate.
There should be a bit of chicken grease left on the skillet. If not, add a tbs of butter or olive oil. Add the onions and sauté, then stir in the garlic for 20 seconds. Add in the orzo and stir to coat. Then add in the zucchini and mix until combined. Add in the broth, milk and Italian herb seasoning, salt and pepper to taste. Add back in the chicken pieces, cover and cook for 15-20 minutes or until the orzo is cooked al dente and the chicken is cooked through (165℉ internal temp). Garnish with parsley, olive oil or freshly grated parmesan cheese if you prefer. Squeeze lots of fresh lemon juice onto each serving and enjoy!

Notes

Store leftovers in an airtight container in the fridge.
You can also add in other veggies to be sauteed into the pan like sliced mushrooms, carrots, asparagus, etc.
If you don't have broth, you can use water. But definitely season more aggressively in that case.

Nutrition

Author: Stella Drivas