Directions
- 1Preheat oven to 375°F.
- 2In a greased 9x13 dish, add orzo, broth, garlic, sun-dried tomatoes, and all seasonings.
- 3Stir the ingredients in the dish.
- 4Let the mixture sit for 5 minutes.
- 5Nestle chicken thighs on top of the mixture.
- 6Season the chicken thighs with salt and pepper.
- 7Scatter cream cheese cubes around the dish, do not stir.
- 8Cover the dish tightly with foil.
- 9Bake for 25 minutes.
- 10Remove the foil and stir the orzo around the chicken.
- 11Cover the dish again with foil.
- 12Bake for another 15-20 minutes until the chicken reaches 165°F.
- 13Rest the covered dish for 5 minutes.
- 14Stir everything together until the cream cheese melts into a sauce.
- 15Add spinach and let it wilt for 1-2 minutes.
Ingredients
- 1.5 lbs boneless skinless chicken thighs (whole)
- 1 cup dry orzo
- 2.75 cups chicken broth
- 3 cloves pre-minced garlic
- 0.5 cup sun-dried tomatoes in oil, lightly drained
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried oregano
- 0.5 tsp salt
- Black pepper
- 6 oz cream cheese, cubed
- 1 handfuls fresh spinach (optional)
- small squeeze of lemon (optional)
Equipment
9x13 dishfoil
Tips
- Season chicken thighs with salt and pepper.
- Do not stir cream cheese cubes when scattering them around the dish.
- Rest covered for 5 minutes after baking.
- Stir everything together until cream cheese melts into a sauce.
- Add spinach and let it wilt for 1-2 minutes.
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