Dinner Lunch

One Pot Chicken Orzo Bake

Yield: 4

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs Fresh

One Pot Chicken Orzo Bake

Ansley Wall
@tidal_tastes

Springer Mountain Farms is thrilled to be collaborating with Ansley Wall from @tidal_tastes on Instagram. Ansley is a busy working Mom of 2 in Charleston, South Carolina, and looks to feed her family in a quick, healthy, family friendly fashion. Her recipes are great for week night meals, sweet treats, or for those who love to entertain a crowd, as they do. Ansley started Tidal Tastes at the urging of her friends who were always requesting recipes to share with their family. What started with cake has diversified into so much more, and she’s enjoying every step of the way, especially having her adorable 2 year old sous chef by her side…and always stealing the show!

00:10
Prep
00:40
Cook
00:50
Total Time

Ingredients & Directions

Directions

One-Pot Chicken Orzo Bake

1.5 lbs
Springer Mountain Farms Boneless, Skinless Chicken Thighs
Salt & pepper, to season chicken to taste & final dish if needed
1-2 tablespoons
Olive oil
1
Small onion, diced
2 cloves
Garlic, minced
1 cup
Orzo pasta
1 cup
Chicken or vegetable stock
1 cup
White wine
1 5-oz
Bag fresh spinach
1 cup
Peas (fresh or frozen)
1 cup
Parmesan cheese, grated
  1. In skillet, over medium high heat, add about 1-2 Tbsp olive oil.
  2. Season chicken liberally with salt and pepper.
  3. Add chicken to skillet and sear for about 5 minutes or until golden brown.
  4. Flip and cook another minute.
  5. Remove from pan and set aside.
  6. To the same pan, add onion, and sauté for 1-2 minutes.
  7. Add orzo and garlic, and toss and cook for 1-2 more minutes.
  8. Next add stock, and wine, and bring to simmer.
  9. Add spinach in batches and stir to wilt.
  10. Add peas, tomatoes and Parmesan cheese, taste and season with salt and pepper if needed.
  11. Nestle chicken back into pan, and bake in oven at 400 for 25-30 minutes.
  12. Remove from oven, allow to cool slightly, and enjoy :)

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Dinner Lunch

One Pot Chicken Orzo Bake

One Pot Chicken Orzo Bake

Ansley Wall
@tidal_tastes

Boneless Skinless Thighs

Made With:

Boneless Skinless Thighs

Springer Mountain Farms is thrilled to be collaborating with Ansley Wall from @tidal_tastes on Instagram. Ansley is a busy working Mom of 2 in Charleston, South Carolina, and looks to feed her family in a quick, healthy, family friendly fashion. Her recipes are great for week night meals, sweet treats, or for those who love to entertain a crowd, as they do. Ansley started Tidal Tastes at the urging of her friends who were always requesting recipes to share with their family. What started with cake has diversified into so much more, and she’s enjoying every step of the way, especially having her adorable 2 year old sous chef by her side…and always stealing the show!

Yield: 4

00:10 Prep
00:40 Cook
00:50 Total Time

Ingredients

Directions

One-Pot Chicken Orzo Bake

1.5 lbs
Springer Mountain Farms Boneless, Skinless Chicken Thighs
Salt & pepper, to season chicken to taste & final dish if needed
1-2 tablespoons
Olive oil
1
Small onion, diced
2 cloves
Garlic, minced
1 cup
Orzo pasta
1 cup
Chicken or vegetable stock
1 cup
White wine
1 5-oz
Bag fresh spinach
1 cup
Peas (fresh or frozen)
1 cup
Parmesan cheese, grated
  1. In skillet, over medium high heat, add about 1-2 Tbsp olive oil.
  2. Season chicken liberally with salt and pepper.
  3. Add chicken to skillet and sear for about 5 minutes or until golden brown.
  4. Flip and cook another minute.
  5. Remove from pan and set aside.
  6. To the same pan, add onion, and sauté for 1-2 minutes.
  7. Add orzo and garlic, and toss and cook for 1-2 more minutes.
  8. Next add stock, and wine, and bring to simmer.
  9. Add spinach in batches and stir to wilt.
  10. Add peas, tomatoes and Parmesan cheese, taste and season with salt and pepper if needed.
  11. Nestle chicken back into pan, and bake in oven at 400 for 25-30 minutes.
  12. Remove from oven, allow to cool slightly, and enjoy :)
Springer Mountain Farms
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