My significant other refers to Orzo as pasta rice and it makes me laugh every time. Now why I had to mention that, I just wanted to.
This did make a little too much pasta for how much chicken was used but I guess I’ll just eat pasta for lunch a couple days this week!
This Basil & Tomato feta cheese is pretty good for a massively produced cheese and I suggest you try it but if you don’t have any, regular feta works as well.
You may need to add some salt at the end depending on your chicken broth. I make a homemade chicken broth that does not use any salt so it needed a bit.
- Heat the Olive Oil over medium heat in a deep skillet until hot.
- While the skillet is heating up, pat the Chicken Thighs dry with a paper towel, and sprinkle both sides with a bit of Kosher Salt and Pepper.
- When the skillet is hot, add the Chicken to the skillet skin side down, and cook on each side until golden brown (about 6 – 7 minutes per side).
- While the Chicken is cooking, peel and mince the Garlic.
- Transfer the Chicken to a clean plate, remove the excess fat and Olive Oil from the skillet, leaving just enough for the minced Garlic.
- Turn the heat to medium-low, add the minced Garlic, and cook until fragrant (about 1 minute).
- Add the Diced Tomatoes (with juices), Oregano, and Pepper. Stir and allow to cook while you chop the Kalamata Olives. Add the Olives to the skillet.
- Add the Chicken Broth and Orzo to the skillet and stir to combine.
- Nestle the Chicken Thighs into the skillet, place a lid on the skillet, increase the heat to medium-high, and bring to a boil.
- When the skillet starts to boil, reduce heat to the lowest temperature to keep a gentle simmer (this was just above low for my stove). Let the skillet simmer until some of the liquid has been absorbed, but not all (about 15 – 20 minutes).
- Meanwhile, chop the Parsley and slice the Basil.
- Remove the skillet from the heat and let rest for 5 minutes.
- Fluff the Orzo to bring all the ingredients back together and top with the Parsley, Basil, and Feta Cheese.