Chicken Skillet Bake with Orzo and Red Pepper

*This post for Chicken Skillet Bake is sponsored by the Lodge Cast Iron and includes a GIVEAWAY for you to score your very own Lodge skillet (details further down the page).  However, all opinions expressed are 100% legit and my very own and I don’t endorse stuff I don’t love.

You asked for an easy weeknight dinner.  For real, it’s probably one of the top requested types of recipes I get!  So, how’s about this little number?

That’s crispy chicken thighs in orzo pasta with olives, tomatoes, red onions, all baked in a velvety red pepper sauce.  Best part is that this is a one skillet – one blender meal.  No need to dirty up a bunch of dishes.

Join me in the kitchen where I show you how gosh, darn easy this chicken skillet recipe is!

Chicken Skillet Bakin’ Time:

Okay, okay.  Yes, there’s a giveaway with this one.  Sorry, had to get all of that business stuff out of the way first!  But, I’m excited to share with you that Lodge is giving away one of their fabulous 15” skillets.  I use the 12” in the video, so you can make this recipe for a crowd!

How can you win it?  Easy peasy, my friend!  Just follow these simple instructions.  Be sure you’re on my E-MAIL LIST, too, as we’ll be having two more giveaways soon!  GOOD LUCK!
Joanie’s Lodge Cast Iron GIVEAWAY

And in case you wanted the recipe for the chicken skillet:

Chicken & Orzo Skillet Bake in Red Pepper Sauce

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★★★★★

5 from 1 review

• Author: Joanie Simon
• Total Time: 55 mins
• Yield: 4 servings 1x

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Description

En easy weeknight chicken dinner recipe with olives, red onions, tomatoes and a velvety red pepper sauce.

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Ingredients

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• 1 lb chicken thighs, skin on, seasoned with salt and pepper
• 2 Tbs cooking oil
• 2 tomatoes
• 3 red bell peppers
• 2 cloves garlic
• 1/4 cup olive oil
• 2 Tbs red wine vinegar
• 1/2 tsp paprika
• 1/8 tsp cinnamon
• 1/2 tsp salt
• 1/2 pint cherry tomatoes, halved
• 1 red onion sliced
• 1/2 cup kalamata olives
• 8 oz cooked orzo pasta, prepared according to package directions
• feta cheese and parsley for optional garnish

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Instructions

1. Heat oven to broil and place the peppers and 2 tomatoes in a 12” cast iron skillet and broil, turning occasionally until slightly charred and hot. Remove from oven and discard stems from the peppers. (use a larger skillet if you plan to increase the quantity of ingredients)
2. Add the roasted tomatoes and peppers with 2 cloves garlic, 1/4 cup olive oil, 2 Tbs red wine vinegar, 1/2 tsp paprika, 1/8 tsp cinnamon and 1/2 tsp salt to a blender and blend on high until smooth.
3. Heat the emptied cast iron skillet over medium high heat with 2 Tbs cooking oil (grapeseed or canola) and sear the chicken, skin side down to start until browned and then flip and continue cooking until chicken reaches at least 135F internal temp (will continue cooking later).
4. Put the chicken aside, then add the 1/2 pint sliced cherry tomatoes, sliced red onion and 1/2 cup kalamata olives to the skillet and sauté briefly until fragrant but not super soft. Then add in cooked orzo and sauce (only use enough sauce to make everything wet, but not too soupy) and stir until all combined.
5. Then nestle chicken thighs into the mixture.
6. Bake at 375F uncovered in the oven for 15 to 20 minutes until the top of the dish is nicely browned off and sauce is bubbling.
7. Garnish with feta and parsley and serve chicken thighs with a scoop of the orzo pasta.

• Prep Time: 15 mins
• Cook Time: 40 mins
• Category: Entree
• Cuisine: Mediterranean

*Original recipe by Joanie Simon (Joanie Simon Media)