Skillet Garlic Butter Chicken and Zucchini Orzo
1. Preheat oven to 400° F.
2. In a bowl, mix the chicken with 2 tablespoons olive oil, 2 tablespoons Italian seasoning, Dijon mustard, honey, and a pinch each of salt and pepper.
3. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. Remove everything from the skillet.
4. To the skillet, add 2 tablespoons butter, the orzo, shallots, garlic, and 2 tablespoons thyme. Mix in the zucchini slices. Cook until the orzo is toasted, about 2 minutes. Add the wine and 2 cups water. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken and any juices left on the plate back into the skillet. Arrange the cheese around the chicken. Bake, uncovered for 15 minutes or until the chicken is cooked through.
5. Meanwhile, lightly brown 4 tablespoons butter in a small skillet. Add 1 tablespoon of Italian seasoning and 1 tablespoon of thyme. Season with salt, pepper, and chili flakes.
6. Serve the chicken and orzo topped with garlic butter and fresh herbs.
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Serving Size: 1 Serving (378g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 671 | ||
Calories from Fat: 260 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.9g | 38 % | |
Saturated Fat 13.4g | 67 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 236.1mg | 73 % | |
Sodium 503.7mg | 17 % | |
Potassium 769mg | 20 % | |
Total Carbohydrate 51g | 15 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 49.8g | ||
Protein 49.3g | 70 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 671
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