Directions
- 1Take some cleaned boneless chicken thighs, season with onion powder, garlic powder, smoked paprika, Creole seasoning, Italian seasoning, salt and pepper.
- 2Mix and let it marinate while dicing half an onion and mincing 4 cloves of fresh garlic.
- 3In a pan over medium-high heat, sear the chicken on both sides, remove and bake at 400°F for 10 minutes.
- 4Deglaze the pan with white wine.
- 5Add the garlic and onions along with the sun-dried tomatoes.
- 6Melt down 2 tablespoons of butter.
- 7Season again with the same mix used for the chicken.
- 8Add two cups of orzo and mix it around.
- 9Pour in four cups of chicken stock, cover, and cook until the orzo is al dente (about 8-10 minutes).
- 10Add the heavy cream, Parmesan cheese, spinach, and lemon juice.
- 11Cut up the baked chicken and add it on top.
- 12Top it off with more Parmesan cheese and parsley.
Ingredients
- 10 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- 2 teaspoons Italian seasoning
- 1 pinch salt
- 1 pinch pepper
- 1 small onion
- 4 cloves garlic
- 1 cup sun-dried tomatoes
- 2 tablespoons unsalted butter
- 2 cups orzo pasta
- 4 cups chicken broth
- 0.5 cup heavy cream
- 0.5 cup Parmesan cheese
- 2 cups fresh spinach
- 1 lemon juice
- 0.5 cup fresh basil
- 1 glass white wine
Equipment
large bowlknifecutting boardlarge skillettongswooden spoongrater
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