One Pan Sun-Dried Tomato Chicken Orzo

One Pan Sun-Dried Tomato Chicken Orzo combines seasoned chicken thighs with creamy Parmesan orzo, sun-dried tomatoes, and spinach for an easy, flavorful dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven: Preheat the oven to 400°F.

Step 2

Season the chicken: Combine the paprika, oregano, red pepper flakes, salt, and black pepper. Drizzle the chicken thighs with 1 tablespoon olive oil, then season all over with the spice mixture.

Step 3

Sear the chicken: Heat the remaining 1 tablespoon olive oil in a large oven-safe sauté pan over medium-high heat. Sear the chicken for about 5 minutes per side until deeply golden. Transfer to a plate.

Step 4

Cook the aromatics and orzo: Reduce the heat to medium and add the butter. Add the shallot and cook for 1 minute, then add the garlic and cook for another minute. Stir in the orzo and cook for 2 minutes, stirring often.

Step 5

Build the sauce: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer until mostly absorbed, about 2 minutes. Stir in the chicken broth, sun-dried tomatoes, Dijon mustard, heavy cream, and Parmesan. Simmer for 2 minutes.

Step 6

Add the spinach and bake: Stir in the spinach until it begins to wilt. Nestle the chicken and any accumulated juices back into the pan. Transfer to the oven and bake uncovered for about 15 minutes, until the chicken reaches 165°F and the orzo is tender with most of the liquid absorbed. The orzo should still look slightly saucy.

Step 7

Finish and serve: Drizzle with the lemon juice and sprinkle with parsley. Serve immediately with additional freshly grated Parmesan, if desired.

↑Support creators by visiting their site 😊