Trader Joe’s Chicken and Orzo Skillet
This Trader Joe’s chicken and orzo skillet will impress your friends and family! Tender chicken is cooked with orzo, artichoke hearts, and sun-dried tomatoes. It’s all simmered in Trader Joe’s bone broth which gives the most incredible flavor. The best part is, this easy Trader Joe’s meal comes together in about 30 minutes!
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RECIPE INGREDIENTS
You’ll need the following ingredients to make these yummy Trader Joe’s Chicken and Orzo Skillet:
INGREDIENT NOTES & SUBSTITUTIONS
Chicken thighs: You can also use chicken breast. Just make sure they are fairly even in size and consider cutting them into smaller pieces if they’re too big (it will make for quicker cooking).
Chicken bone broth: The bone broth really adds soooooo much depth and flavor to this dish. If you can’t find it, no worries! Regular chicken stock works fine, too.
Aglio olio seasoning: This is the go-to spice in my cabinet! I use it on everything! If you can’t find it, you can use Italian seasoning.
Sun-dried tomatoes and artichokes: If you don’t like one or the other, leave it out! That’s the beauty of cooking at home – make this recipe yours! You can substitute cherry tomatoes and even add kalamata olives.
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Thank you! ~ Casey
Trader Joe’s Chicken and Orzo Skillet
Ingredients
- 1 tbsp olive oil
- 1-1 1/2 lbs. boneless, skinless chicken thighs you can also use chicken breast
- 1 tsp Trader Joe's Aglio Olio Seasoning if you can't find Aglio Olio seasoning substitute with Italian seasoning.
- 1 tsp garlic powder
- 1/2 tsp coarse salt (sea salt or kosher salt)
- 1 cup onion, diced (about one small onion)
- 1 cup dry orzo
- 1 17 oz. container of Trader Joe's bone broth about 2 cups
- 1 14 oz. can of plain artichokes, drained and roughly chopped
- 1 cup sliced sun-dried tomatoes packed in oil, drained (one jar from TJ’s)
- 1/4 cup half and half
- 1/2 cup Parmesan cheese + more for sprinkling
- juice from one lemon (optional)
- fresh basil, chopped (optional)
- freshly ground black pepper (optional)
Instructions
- Brown chicken: Season the chicken on both sides with garlic powder, salt, and Aglio Olio seasoning. In a large deep-sided skillet (preferably non stick), heat the oil over medium-high. When the oil is hot, add chicken. Cook 3-4 minutes on each side until browned. Then add onion and cook 2-3 more, stirring occasionally.
- Add & Simmer: Add the orzo and bone broth. Give everything a big stir so the orzo is submerged in the broth. Bring to boil, then reduce heat to low, and cover. Cook for about 12-14 minutes until the orzo is al dente–stir frequently so the orzo doesn’t stick to the bottom of the pan. Uncover and cook 1-2 minutes more, stirring often.
- Add: Once the orzo is cooked, stir in the half & half, artichokes, sun-dried tomatoes, and Parmesan cheese. Cook 2-3 minutes more until creamy and the liquid is mostly absorbed.
- Finish (optional): Top with a squeeze of lemon juice, fresh basil, fresh black pepper and more Parmesan, if you like!
This was delicious and easy to make.
This dish will definitely impress! And it’s way easier than you think–enjoy! XO~ Casey