Tuscan Chicken Orzo

25m
Serves 4
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Directions

  1. 1Take some cleaned-off chicken thighs, season it with onion powder, garlic powder, smoked paprika, Creole seasoning, and Italian seasoning. Give it a mix and let it marinate.
  2. 2Dice up half an onion and freshly minced garlic.
  3. 3To a pan over medium-high heat, sear the chicken on both sides. Remove them and allow the chicken to finish in the oven at 400 for 10 minutes.
  4. 4Deglaze the bottom of the pan with white wine and add in the garlic and onions along with sun-dried tomatoes.
  5. 5Melt down one tablespoon of butter and season again with what we used for the chicken.
  6. 6Add in two cups of orzo. Mix it around so it can soak up all that flavor.
  7. 7Add in four cups of chicken stock and let that cook until the orzo is al dente, so about eight to ten minutes.
  8. 8Add in heavy cream, Parmesan cheese, a boatload of spinach, lemon juice, and don't forget to cut up the chicken.
  9. 9Add the chicken on top, top it off with some more Parmesan, parsley, and there you go.

Ingredients

  • 10 boneless, skinless chicken thighs
  • 2 teaspoons Italian seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0 salt
  • 0 pepper
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped
  • 1 teaspoon red pepper flakes
  • 1 cup uncooked orzo pasta
  • 4 cups chicken broth
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 2 cups fresh spinach, roughly chopped
  • 0.5 cup fresh basil, chopped
  • 1 lemon juice
  • 1 glass white wine

Equipment

large bowlknifecutting boardpantongswooden spoonmeasuring cupgrater