Directions
- 1Bring a large skillet to med/high heat and combine olive oil and any leftover sundried tomato jar oil.
- 2Add chicken thighs (skin side down always) and sear on both sides, ~3-4 mins per side.
- 3Remove from the skillet & transfer to a serving plate; they’ll finish cooking later.
- 4Add butter to the pan and once melted and browned add onions and stir until softened ~3 mins.
- 5Add dry orzo and toast and coat in the oil and onion mixture for ~2 mins.
- 6Add sun-dried tomatoes, broth, kale and then place the chicken thighs back into the skillet.
- 7Bring to a boil, then reduce to a simmer and cover with a lid, let it cook for ~18 mins.
- 8If adding cream, do it here and then add grated Parmesan.
- 9Stir for ~3 mins and serve.
- 10Top with fresh herbs- feel free to grate more Parmesan!
Ingredients
- 2 Tbsp extra virgin olive oil
- 2 Tbsp butter
- 1 white or yellow onion, finely diced
- 4 boneless chicken thighs
- 0 sea salt
- 0 pepper
- 1 cup orzo
- 2 2/3 cup sundried tomatoes, diced
- 2.25 cups low sodium chicken or vegetable broth
- 0.5 cup sour cream or cream or oat cream
- 1 cup spinach or kale
- 0.5 cup grated pecorino or parmesan
- 1 handful basil or parsley for garnish
Equipment
large skillet
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