I hope all of you had a wonderful weekend! It was pretty low key at our house! We visited with some friends at the amazing Munsinger Gardens and relaxed the rest of the weekend. It was perfect!
Today's recipe is total comfort food, but yet still fresh and summery! It's perfect with garden fresh peas and basil, but you can also use frozen peas, if fresh aren't available. The orzo has great flavor from the chicken and veggies, and everything cooks up nicely in a baking dish. You can also change up the basil if you have other fresh herbs on hand. It's so versatile, and so satisfying! Enjoy!
Baked Chicken Tenderloins with Orzo and Peas (click here to print recipe)
What you need:
4 tablespoons butter, divided
2 pounds chicken tenderloins
1/2 cup onion, chopped
2 cloves garlic, minced
1 pound box orzo
2 cups fresh or frozen peas
1 tablespoon fresh basil, chopped
32 ounces chicken broth
salt and pepper, as needed
Preheat oven to 375 degrees.
In a large saute pan, melt 2 tablespoons butter over medium high heat. Season tenderloins with salt and pepper, and cook in the butter until each side is browned, about 3 minutes each side. Remove from pan and set aside.
Add remaining 2 tablespoons butter to the saute pan, melt and add the onion and garlic. Saute for 1-2 minutes then add the orzo. Saute for another 3-4 minutes until orzo starts to brown. Add peas, basil and chicken broth and stir to combine. Add salt and pepper if needed. Pour orzo mixture into a 9x13 glass baking dish. Place tenderloins on top of orzo. Bake for 45 minutes.
On the blog... one year ago: Lemon Blossom Cookies