Description
A one-pan wonder featuring tender chicken in a sweet garlic glaze, creamy orzo, tangy feta sauce, and festive roasted cranberries for a burst of flavor.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken thighs
- 1 cup orzo pasta
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 2 tbsp soy sauce
- 1 cup chicken broth
- 1/2 cup feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 cup fresh cranberries
- 1 tbsp balsamic vinegar
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss cranberries with balsamic vinegar and a pinch of salt, then spread on a baking sheet. Roast for 15 minutes until softened and slightly caramelized.
- Season chicken thighs with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add garlic and sauté for 1 minute until fragrant. Stir in honey, soy sauce, and chicken broth, scraping up any browned bits. Bring to a simmer.
- Add orzo to the skillet, stirring to coat. Return chicken to the skillet, nestling it into the orzo. Cover and simmer for 10-12 minutes until orzo is tender and chicken is cooked through.
- In a small bowl, mix feta cheese and Greek yogurt until smooth to create the feta sauce.
- Serve the skillet with chicken and orzo topped with feta sauce, roasted cranberries, and fresh parsley.
Notes
You can customize the seasonings to taste.