Skillet Chicken with Zucchini and Orzo

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During the week I'm in need of easy and tasty dinners. This skillet chicken hits it out of the park. The chicken is rubbed down with a mixture of rosemary, thyme, garlic powder, salt, and pepper. The perfect mix of seasoning provides great flavor not only for the chicken but for the zucchini as well. I enjoy it atop Orzo that is cooked in chicken broth. Another way to sneak in flavor. It comes together easily and suits my week night needs. Enjoy!

 Ingredients: 

  • 1 lb chicken breast or tenders (if breasts are thick cut them in half width wise)
  • 2 zucchinis
  • 1 cup uncooked orzo
  • 1 cup chicken broth
  • 1 1/4 tsp dried rosemary
  • 1 1/4 tsp dried thyme
  • 1 teaspoon garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2-3 tablespoons butter

Directions:

  1. In a small mixing bowl combine the rosemary, thyme, garlic powder, salt, and pepper. Rub the chicken on both sides with the seasoning mix.
  2. Start cooking the Orzo according to the package, except replace one cup of water with one cup of chicken broth. 
  3. Using a non stick skillet heat 2 tablespoons of butter over medium heat. Add the chicken to the skillet and cook 5-7 minutes aside, until no longer pink in center. 
  4. While the chicken is cooking, cut the zucchini in half length wise and then slice. Once the chicken is cooked, remove from skillet and add in the zucchini. If the pan is looking dry, add in 1 tablespoon butter. Cook the zucchini for 5 minutes or until tender. 
  5. Once the zucchini is cooked add the chicken back into the skillet to warm through.
  6. Serve over the cooked Orzo and enjoy!