One-skillet chicken with buttery orzo from Bon Appétit Magazine, April 2017 (page 36)

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Notes about this recipe

  • TLouise on December 12, 2024

    Loved this easy, tasty dish and will definitely make it again. Maybe with a few little changes. I would like to increase the amount of orzo. Use skinless, boneless chicken thighs as the family prefers them. Also I couldn't get hold of fresh fennel when I made this the first time so I used fennel seeds which was okay. Next time I would like to use fresh.

  • clcorbi on August 08, 2017

    We really enjoyed this, and it was very weeknight-friendly to boot. The recipe as written actually uses two skillets, although you can alter your prep to make it all in one. I enjoyed that, with this cooking method, the chicken skin actually stayed crisp. We used homemade chicken stock here and it made the orzo extra rich and delicious, so I'd definitely do that again if possible.

  • bwhip on April 25, 2017

    Very delicious! Much like risotto preparation. Great flavor.

  • twoyolks on April 25, 2017

    This was nice. It was rather easy to make as it was all in one pan. I underbaked the chicken a little bit and then let it rest in a 250F oven while I was cooking the vegetables and orzo. The orzo took quite a bit longer to cook and with more liquid than called for in the recipe.

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