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Spoon the roasted cranberries over the chicken and orzo skillet Recipe

Spoon the roasted cranberries over the chicken and orzo skillet Recipe
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★★★★★

4.8 from 13 reviews

This Honey Garlic Chicken & Orzo Skillet features tender bite-sized chicken pieces cooked with aromatic garlic and warm spices, combined with perfectly cooked orzo pasta. It is topped with sweet, roasted cranberries and a creamy, tangy feta sauce made from Greek yogurt and fresh parsley, offering a delightful balance of savory, sweet, and fresh flavors in one easy skillet meal.

Ingredients

Scale

For the Chicken & Orzo

  • 1 lb (450g) boneless skinless chicken breasts, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup dry orzo pasta
  • 2 cups chicken broth
  • 1 tablespoon honey
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Roasted Cranberries

  • 1 cup fresh cranberries
  • 1 tablespoon honey
  • 1 teaspoon olive oil

For the Creamy Feta Sauce

  • 1/2 cup crumbled feta cheese
  • 1/2 cup Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Roast the Cranberries: Preheat your oven to 375°F (190°C). In a small bowl, toss the fresh cranberries with honey and olive oil until evenly coated. Spread them out on a small baking sheet in a single layer and roast for 10 to 12 minutes, allowing them to soften slightly and develop a light caramelization. Once done, set aside to cool.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and sauté for 5 to 6 minutes until they turn lightly golden brown. Add minced garlic, paprika, dried oregano, salt, and black pepper to the skillet, stirring well and cooking for an additional minute until fragrant.
  3. Cook the Orzo: Stir in the dry orzo pasta, toasting it in the skillet for about one minute. Pour in 2 cups of chicken broth and 1 tablespoon of honey, then bring the mixture to a gentle simmer. Cook uncovered for 8 to 10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the liquid.
  4. Prepare the Feta Sauce: While the orzo cooks, combine crumbled feta cheese, Greek yogurt, lemon juice, olive oil, and chopped fresh parsley in a small bowl. Whisk the ingredients together until the sauce is smooth, creamy, and well blended.
  5. Assemble the Dish: Once the orzo and chicken are ready, spoon the roasted cranberries evenly over the skillet. Drizzle the creamy feta sauce generously on top, adding extra fresh parsley if desired for garnish.
  6. Serve: Serve the dish warm directly from the skillet for a comforting and flavorful meal that perfectly balances sweet, savory, and tangy notes.

Notes

  • You can substitute the chicken breasts with boneless skinless chicken thighs for a juicier texture.
  • For a vegetarian version, omit the chicken and use vegetable broth instead of chicken broth.
  • The roasted cranberries can be made in advance and stored in the refrigerator for up to 3 days.
  • Adjust the amount of honey to your taste preference if you prefer a sweeter or less sweet dish.
  • Use low-fat Greek yogurt for a lighter feta sauce option.

Nutrition

Keywords: Honey garlic chicken, orzo skillet, roasted cranberries, feta sauce, Greek yogurt sauce, easy one-pan meal, Mediterranean chicken recipe

Find it online: https://maicook.com/spoon-the-roasted-cranberries-over-the-chicken-and-orzo-skillet-recipe-2/