Garlic Butter Chicken and Orzo Garlic Butter Chicken and Orzo

Garlic Butter Chicken and Orzo

I love this one. It's so easy, a complete meal in one pan and so delicious. I like my food with a bit of a spicy kick - if you're not so keen then reduce the amount of cayenne pepper you use.


Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 chicken breasts
  • 250 g orzo pasta
  • 120 g tenderstem broccoli
  • 1 460g jar roasted red peppers
  • 75 g butter (plus a little bit extra for frying)
  • 2 cloves garlic
  • 2 tsps cayenne pepper
  • 15 g flat leaf parsley
  • 350 ml Chicken stock
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1/ Pre-heat the oven to 180℃ . Season the chicken breasts with salt and pepper. Drain the peppers and cut them into chunky slices. Grate the garlic. Finely chop the parsley.


2/ Add a knob of butter to an oven proof pan over a medium high heat. When the pan is really hot add the chicken and brown it on both sides. Remove it from the pan and set to one side. Add the orzo to the pan and fry for a few mins, stirring until it is golden brown in colour.


3/ Add the stock, broccoli and peppers to the pan and mix well. Sit the chicken breasts on the top and put in the oven for 20 mins. About half way through give the orzo a little stir so that you don’t get dried out bits on the top.


4/ While the chicken is cooking mix the butter with the cayenne, garlic and parsley. Once the chicken has been in 20 mins it should be cooked (this will depend on the size of the chicken breasts you're using so double check). Remove from the oven and dot the garlic butter around the dish, including some on each chicken breast. Pop back in the oven for 3 mins then remove and serve.



Garlic Butter Chicken and Orzo Garlic Butter Chicken and Orzo

Garlic Butter Chicken and Orzo

I love this one. It's so easy, a complete meal in one pan and so delicious. I like my food with a bit of a spicy kick - if you're not so keen then reduce the amount of cayenne pepper you use.


favorite
print
rate

Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
  • 2 chicken breasts
  • 250 g orzo pasta
  • 120 g tenderstem broccoli
  • 1 460g jar roasted red peppers
  • 75 g butter (plus a little bit extra for frying)
  • 2 cloves garlic
  • 2 tsps cayenne pepper
  • 15 g flat leaf parsley
  • 350 ml Chicken stock

1/ Pre-heat the oven to 180℃ . Season the chicken breasts with salt and pepper. Drain the peppers and cut them into chunky slices. Grate the garlic. Finely chop the parsley.


2/ Add a knob of butter to an oven proof pan over a medium high heat. When the pan is really hot add the chicken and brown it on both sides. Remove it from the pan and set to one side. Add the orzo to the pan and fry for a few mins, stirring until it is golden brown in colour.


3/ Add the stock, broccoli and peppers to the pan and mix well. Sit the chicken breasts on the top and put in the oven for 20 mins. About half way through give the orzo a little stir so that you don’t get dried out bits on the top.


4/ While the chicken is cooking mix the butter with the cayenne, garlic and parsley. Once the chicken has been in 20 mins it should be cooked (this will depend on the size of the chicken breasts you're using so double check). Remove from the oven and dot the garlic butter around the dish, including some on each chicken breast. Pop back in the oven for 3 mins then remove and serve.