One Pan Chicken and Orzo with sundried tomatoes, kale & parmesan

20 mins
Serves 1
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Directions

  1. 1Bring a large skillet to med/high heat and combine olive oil and any leftover sundried tomato jar oil.
  2. 2Bring a large skillet to med/high heat and combine olive oil and any leftover sundried tomato jar oil.
  3. 3Bring a large skillet to med/high heat and combine olive oil and any leftover sundried tomato jar oil.
  4. 4Add chicken thighs (skin side down always) and sear on both sides, ~3-4 mins per side.
  5. 5Add chicken thighs (skin side down always) and sear on both sides, ~3-4 mins per side.
  6. 6Add chicken thighs (skin side down always) and sear on both sides, ~3-4 mins per side.
  7. 7Remove from the skillet & transfer to a serving plate; they’ll finish cooking later.
  8. 8Remove from the skillet & transfer to a serving plate; they’ll finish cooking later.
  9. 9Remove from the skillet & transfer to a serving plate; they’ll finish cooking later.
  10. 10Add butter to the pan and once melted and browned add onions and stir until softened ~3 mins.
  11. 11Add butter to the pan and once melted and browned add onions and stir until softened ~3 mins.
  12. 12Add butter to the pan and once melted and browned add onions and stir until softened ~3 mins.
  13. 13Add dry orzo and toast and coat in the oil and onion mixture for ~2 mins.
  14. 14Add dry orzo and toast and coat in the oil and onion mixture for ~2 mins.
  15. 15Add dry orzo and toast and coat in the oil and onion mixture for ~2 mins.
  16. 16Add sun-dried tomatoes, broth, kale and then place the chicken thighs back into the skillet.
  17. 17Add sun-dried tomatoes, broth, kale and then place the chicken thighs back into the skillet.
  18. 18Add sun-dried tomatoes, broth, kale and then place the chicken thighs back into the skillet.
  19. 19Bring to a boil, then reduce to a simmer and cover with a lid, let it cook for ~18 mins.
  20. 20Bring to a boil, then reduce to a simmer and cover with a lid, let it cook for ~18 mins.
  21. 21Bring to a boil, then reduce to a simmer and cover with a lid, let it cook for ~18 mins.
  22. 22If adding cream, do it here and then add grated Parmesan.
  23. 23If adding cream, do it here and then add grated Parmesan.
  24. 24If adding cream, do it here and then add grated Parmesan.
  25. 25Stir for ~3 mins and serve.
  26. 26Stir for ~3 mins and serve.
  27. 27Stir for ~3 mins and serve.
  28. 28Top with fresh herbs- feel free to grate more Parmesan!
  29. 29Top with fresh herbs- feel free to grate more Parmesan!
  30. 30Top with fresh herbs- feel free to grate more Parmesan!

Ingredients

  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 2 Tbsp butter
  • 2 Tbsp butter
  • 1 white or yellow onion, finely diced
  • 1 white or yellow onion, finely diced
  • 1 white or yellow onion, finely diced
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 4 boneless chicken thighs
  • 0 sea salt
  • 0 sea salt
  • 0 sea salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 1 cup orzo
  • 1 cup orzo
  • 1 cup orzo
  • 2 2/3 cup sundried tomatoes, diced
  • 2 2/3 cup sundried tomatoes, diced
  • 2 2/3 cup sundried tomatoes, diced
  • 2.25 cups low sodium chicken or vegetable broth
  • 2.25 cups low sodium chicken or vegetable broth
  • 2.25 cups low sodium chicken or vegetable broth
  • 0.5 cup sour cream or cream or oat cream
  • 0.5 cup sour cream or cream or oat cream
  • 0.5 cup sour cream or cream or oat cream
  • 1 cup spinach or kale
  • 1 cup spinach or kale
  • 1 cup spinach or kale
  • 0.5 cup grated pecorino or parmesan
  • 0.5 cup grated pecorino or parmesan
  • 0.5 cup grated pecorino or parmesan
  • 1 handful basil or parsley for garnish
  • 1 handful basil or parsley for garnish
  • 1 handful basil or parsley for garnish

Equipment

large skillet