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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!
For more great ideas, watch Supper Again?!
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hi can i make this for yom tov and warm it up on the hot plate?
Sure, you should be able to. You may want to add some liquid to the pan so it doesn’t burn on the bottom.
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