Rena knows the weeknight struggle, so she made this one-pan meal to keep things simple. Juicy chicken, creamy orzo, and not a single pot to scrub after.
Get the recipe:
Sheet Pan Chicken and Orzo
1 bag (500 grams/1 pound) Gefen Orzo
3 tablespoons olive oil
1 tablespoon chicken soup mix (if using water instead of broth)
1/4 teaspoon salt
dash of pepper
4 cups room-temperature water or chicken broth, such as Manischewitz
8–10 pieces boneless, skinless pargiyot (chicken thighs)
1/2 cup apricot jam
2 tablespoons soy sauce
3 cubes Dorot Gardens Garlic or 1 tablespoon minced garlic
Get the full recipe for Sheet Pan Chicken and Orzo!
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To coolllll kidding but good job
Yummmmmmm
OMG!!! This recipe was a huge hit!!!! My family enjoyed it until the very last drop!!!
How do I adjust if using chickpea flour based orzo?
From my understanding, it absorbs more water so I’d use less of it so it doesn’t become too mushy and dry out.
Can I use chicken on the bone bottoms? If so, how would I adjust the baking please?
If you use chicken on the bone I’d probably cover it after an hour for another 1/2 hour. I just hope the orzo won’t get to soft.
If using cutlets then use thicker pieces so they stay juicy.
Can I use whole wheat orzo instead?
Sure