Cooking Instructions
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Step 1
Season the
Boneless, Skin-On Chicken Thighs (6)
with
Dried Basil (1 tsp)
,
Onion Powder (1 tsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Use a fork to poke some holes in the meat and use your hand to rub the seasoning around the chicken.
Step 2
Heat
Unsalted Butter (1 Tbsp)
and half of the
Olive Oil (1/2 Tbsp)
in a pan over medium-high heat. Once hot, place the chicken skin side down. Cook for 7-10 minutes on each side or until cooked through. Then remove from the pan and set aside.
Step 3
Heat the same pan with the remaining
Olive Oil (1/2 Tbsp)
over medium-high heat, add
Cherry Tomatoes (2 1/4 cups)
, and cook for about 5-8 minutes until partially broken down.
Step 4
Meanwhile, in the stock pot with boiling
Chicken Broth (7 cups)
, cook the
Orzo Pasta (2 2/3 cups)
for about 5 minutes, then drain. Reserve some pasta water to use later if needed.
Step 5
To the pan with tomatoes, add
Fresh Basil Leaves (2 sprigs)
,
Garlic (3 cloves)
,
Italian Seasoning (1/2 tsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
, 1 tsp of
Lemon Zest (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Stir to combine.
Step 6
Stir in cooked orzo, bring the chicken back to the pan, and heat up for about 3 minutes.
Step 7
Remove from the heat. Garnish with basil. Serve with
Feta Cheese (3/4 cup)
.
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