Tuscan Chicken Orzo

25 mins
Serves 1
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Directions

  1. 1Take some cleaned bone-in, skinless chicken thighs and season with onion powder, garlic powder, smoked paprika, creole seasoning, Italian seasoning, salt, and pepper. Mix and let marinate.
  2. 2Take some cleaned bone-in, skinless chicken thighs and season with onion powder, garlic powder, smoked paprika, creole seasoning, Italian seasoning, salt, and pepper. Mix and let marinate.
  3. 3Take some cleaned bone-in, skinless chicken thighs and season with onion powder, garlic powder, smoked paprika, creole seasoning, Italian seasoning, salt, and pepper. Mix and let marinate.
  4. 4Dice half an onion and mince four cloves of garlic.
  5. 5Dice half an onion and mince four cloves of garlic.
  6. 6Dice half an onion and mince four cloves of garlic.
  7. 7In a pan over medium-high heat, sear the chicken on both sides, then remove and finish in the oven at 400 for 10 minutes.
  8. 8In a pan over medium-high heat, sear the chicken on both sides, then remove and finish in the oven at 400 for 10 minutes.
  9. 9In a pan over medium-high heat, sear the chicken on both sides, then remove and finish in the oven at 400 for 10 minutes.
  10. 10Deglaze the pan with white wine, then add the garlic and onions, along with sun-dried tomatoes.
  11. 11Deglaze the pan with white wine, then add the garlic and onions, along with sun-dried tomatoes.
  12. 12Deglaze the pan with white wine, then add the garlic and onions, along with sun-dried tomatoes.
  13. 13Melt down one tablespoon of butter, season again with the chicken seasoning, and add two cups of orzo. Mix well.
  14. 14Melt down one tablespoon of butter, season again with the chicken seasoning, and add two cups of orzo. Mix well.
  15. 15Melt down one tablespoon of butter, season again with the chicken seasoning, and add two cups of orzo. Mix well.
  16. 16Add four cups of chicken stock, cover, and cook until the orzo is al dente (8–10 minutes).
  17. 17Add four cups of chicken stock, cover, and cook until the orzo is al dente (8–10 minutes).
  18. 18Add four cups of chicken stock, cover, and cook until the orzo is al dente (8–10 minutes).
  19. 19Add heavy cream, parmesan cheese, two cups of spinach, and lemon juice.
  20. 20Add heavy cream, parmesan cheese, two cups of spinach, and lemon juice.
  21. 21Add heavy cream, parmesan cheese, two cups of spinach, and lemon juice.
  22. 22Cut up the chicken and add it to the orzo. Top with more parmesan cheese, fresh basil, and parsley.
  23. 23Cut up the chicken and add it to the orzo. Top with more parmesan cheese, fresh basil, and parsley.
  24. 24Cut up the chicken and add it to the orzo. Top with more parmesan cheese, fresh basil, and parsley.

Ingredients

  • 10 boneless, skinless chicken thighs
  • 10 boneless, skinless chicken thighs
  • 10 boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon creole seasoning
  • 1 teaspoon creole seasoning
  • 1 teaspoon creole seasoning
  • 2 teaspoons italian seasoning
  • 2 teaspoons italian seasoning
  • 2 teaspoons italian seasoning
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 1 cup sun-dried tomatoes
  • 1 cup sun-dried tomatoes
  • 1 cup sun-dried tomatoes
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 cups orzo pasta
  • 2 cups orzo pasta
  • 2 cups orzo pasta
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 4 cups chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 0.5 cup parmesan cheese
  • 2 cups fresh spinach
  • 2 cups fresh spinach
  • 2 cups fresh spinach
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 0.5 cup fresh basil
  • 1 lemon juice
  • 1 lemon juice
  • 1 lemon juice
  • 1 glass white wine
  • 1 glass white wine
  • 1 glass white wine

Equipment

large bowlknifecutting boardlarge skillettongswooden spoongrater