Chicken Provencal Skillet with Orzo

Chicken Provencal

fresh ingredients


  • 12 oz
    chicken thighs
  • 1 oz
    garlic/shallot blend
  • 4 oz
    baby tomatoes
  • 4 oz
  • 4 oz
  • 8 oz
    chicken stock/chicken base blend
  • 1 oz
    each of fresh rosemary, thyme & parsley
  • 6 oz
  • 1 oz
    garlic butter
  • 12

Not Included

Salt & pepper

Olive oil 


Kitchen Items Needed

Oven safe skillet/pot OR large skillet & oven safe dish


Small pot with lid 


Zester/box grater


cook along



Preheat oven to 425℉;

Bring pot of water to a boil;

Roughly chop olives, keeping any brine;

Remove leaves from stems & roughly chop parsley;

Slice baby tomatoes in half.

1Make Orzo

Add orzo to boiling water with a pinch of salt. Cook for 5-7 minutes until just al dente (just cooked with a bit of bite). Drain, rinse with water, add back to pot, cover with lid to keep warm. 

2Sear Chicken

Add olive oil to a large oven-safe skillet (or regular skillet) over medium to medium-high heat. Season chicken thighs liberally with salt & pepper. Once the oil is hot, add the chicken, sear for 3-4 minutes per side, or until deeply golden brown. Remove chicken from skillet, set aside on a plate.

3Make Base

Add the shallot/garlic blend to the pan, scraping up the brown bits with a spatula, cooking for 30 seconds - 1 minute or until fragrant. Add the white wine, continuing to scrape up the brown bits. Increase heat to high, simmer for 1-2 minutes. Add chicken stock blend, garlic butter, continue to simmer until melted.

4Prepare Chicken to Bake

Add chicken & its juices back into the skillet (this skillet will need to be oven safe - use oven safe dish if needed), along with cherry tomatoes, olives, rosemary & thyme springs. Season the skillet/dish with salt & pepper. Make sure all of the ingredients are nestled down into the skillet/dish & its liquid. Bake for 15 minutes, or until the chicken is cooked through & tomatoes are starting to cook down to burst. Discard the rosemary & thyme. 

5Finish Prep & Serve

Zest lemon, then cut into wedges. 

Divide orzo into bowls. Top with chicken & sauce mixture. Finish with chopped parsley, fresh lemon zest & a squeeze of lemon if desired.