EFK Tested
EFK One-Pot Italian Chicken & Orzo
A practical one-pan chicken dinner with tender orzo, garlic, sun-dried tomato, spinach, Parmesan, and lemon. It is built for weeknights but still has enough depth to feel like a full family dinner.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Yield
- 4 generous or 6 standard servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Season the chicken with 1 teaspoon salt, Italian seasoning, and pepper. Heat the olive oil in a wide heavy skillet over medium-high heat and brown the chicken in a single layer, working in batches if needed. Transfer the browned chicken to a plate; it does not need to be cooked through yet.
- Reduce heat to medium. Add the onion and cook until softened, about 3 minutes. Stir in the garlic and orzo and cook for 1 to 2 minutes, stirring, until the orzo smells lightly toasted.
- Add the wine and scrape up the browned bits. Simmer until reduced by about half. Stir in the broth and sun-dried tomatoes.
- Return the chicken and any juices to the skillet. Bring to a gentle simmer, cover, and cook 10 to 12 minutes, stirring once or twice, until the orzo is tender and the chicken reaches 165°F.
- Fold in the spinach until wilted. Remove from the heat and stir in Parmesan, lemon zest, lemon juice, and parsley. Add a splash of broth if the orzo tightens before serving. Taste and adjust salt.
Equipment
BlueStar range
de Buyer 12.5-inch skillet or another wide heavy covered skillet
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Instant-read thermometer
Food safety & storage
Cook chicken to 165°F in the thickest pieces. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat leftovers to 165°F.
View this recipe on the original EFK website ↗