Directions
- 1Take some cleaned bone-in chicken thighs, season it with onion powder, garlic powder, smoked paprika, Creole seasoning and Italian seasoning. Give it a mix and let it marinate.
- 2Dice up half an onion and mince fresh garlic.
- 3In a pan over medium-high heat, sear the chicken on both sides, remove and allow it to finish in the oven at 400 for 10 minutes.
- 4Deglaze the bottom of the pan with white wine and add in the garlic and onions along with sun-dried tomatoes.
- 5Melt down 1 tablespoon of butter and season again with what we used for the chicken.
- 6Add in 2 cups of orzo, mix it around so it can soak up all that flavor.
- 7Add in 4 cups of chicken stock and let that cook until the orzo is al dente (8-10 minutes).
- 8Add in heavy cream, Parmesan cheese, a boatload of spinach, lemon juice and the cut-up chicken.
- 9Top it off with some more Parmesan and parsley.
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
- 0 white wine
Equipment
panbowlknifecutting boardtongswooden spoongrater
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