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One-Pan Mediterranean Chicken with Artichoke Orzo

Ingredients

  • 4 bone-in, skin-on chicken thighs (about 8 ounces each)
  • 1/2 tsp Our Family® Coarse Kosher Sea Salt
  • 1/2 tsp ground Finest Reserve™ Black Pepper Spice Grinder
  • 1 Tbsp Our Family® 100% Pure Olive Oil
  • 1 cup drained Our Family® Quartered Artichoke Hearts In Brine
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 5 garlic cloves, minced
  • 1/2 Tbsp chopped fresh oregano
  • 1/2 Tbsp chopped fresh parsley
  • 2 cups Our Family® Reduced Sodium Chicken Broth
  • 1 cup Finest Reserve™ by Our Family® Orzo
  • 1 cup Finest Reserve™ by Our Family® Tomato & Basil Pasta Sauce
  • 1/4 cup Our Family® Feta Cheese Crumbles
  • 1 Tbsp coarsely chopped fresh dill

 

Approximate nutritional values per serving (1 chicken thigh, 3/4 cup orzo mixture): 491 Calories, 27g Fat, 8g Saturated Fat, 182mg Cholesterol, 1125mg Sodium, 24g Carbohydrates, 4g Fiber, 5g Sugars, 0g Added Sugars, 38g Protein

Directions

  1. Sprinkle both sides of chicken with salt and black pepper. In large skillet, heat oil over medium heat. Add chicken; cover and cook 16 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to paper towel-lined plate.
  2. In same skillet with drippings, cook artichokes, bell pepper and onion over medium-high heat 4 minutes or until tender, stirring occasionally. Add garlic, oregano and parsley; cook 1 minute or until fragrant, stirring frequently. Add broth; heat to a simmer, scraping browned bits from bottom of skillet with wooden spoon. Reduce heat to low. Add orzo; cover and cook 9 minutes or until orzo is al dente, stirring occasionally. Stir in sauce; cook 2 minutes or until heated through, stirring frequently. Add chicken; cover and cook 3 minutes or until heated through. Makes about 3 cups orzo mixture.
  3. Serve chicken over orzo mixture sprinkled with cheese and dill.
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