Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Use this chicken skillet recipe as a make-ahead freezer option to pull out and cook directly from frozen on a busy night, or cook it up in about an hour for dinner tonight.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary test

hands-on:
15 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Zest and juice one lemon. In a one-gallon freezer bag mix together the lemon zest and juice, jalapeno peppers, oil, garlic, dill, salt, and pepper. Place chicken in bag. Slice remaining lemon; add to bag. Turn to coat chicken. Remove air from bag; seal. Lay flat on a baking sheet. Freeze up to 3 months.

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  • Remove frozen mixture from bag; place in an extra-large skillet. Add chicken broth and butter. Bring to boiling; reduce heat. Simmer, covered, 7 minutes. Add orzo. Return to boiling; reduce heat. Simmer, covered, 10 minutes more. Add Brussels sprouts and olives. Return to boiling; reduce heat. Simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165°F). Top with feta. Serves 4.

Tips

If using fresh (not frozen) chicken, combine the ingredients in the skillet through the butter, bring to boiling, then add the orzo. Simmer, covered, 10 minutes. Add Brussels sprouts and olives; simmer, covered, 5 minutes more or until orzo is tender and chicken is done (165°F).

Nutrition Facts

349 calories; fat 13g; cholesterol 99mg; saturated fat 4g; carbohydrates 27g; mono fat 5g; poly fat 1g; insoluble fiber 5g; sugars 3g; protein 33g; vitamin a 659.5IU; vitamin c 81.7mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 10.1mg; vitamin b6 1mg; folate 54.4mcg; vitamin b12 0.4mcg; sodium 859mg; potassium 718mg; calcium 119mg; iron 2.7mg.
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