Directions
- 1Take some cleaned boneless chicken thighs and season them with onion powder, garlic powder, smoked paprika, Creole seasoning, Italian seasoning, salt, and pepper. Give it a mix and let it marinate.
- 2Dice half an onion and mince 4 cloves of garlic.
- 3In a pan over medium-high heat, sear the chicken on both sides, then remove and finish in a 400°F oven for 10 minutes.
- 4Deglaze the pan with white wine, then add the garlic and onions along with sun-dried tomatoes.
- 5Melt 2 tablespoons of butter, season again with the same spices as the chicken, then add 2 cups of orzo pasta and mix.
- 6Add 4 cups of chicken stock, cover, and let it cook until the orzo is al dente (about 8-10 minutes).
- 7Add heavy cream, Parmesan cheese, 2 cups of spinach, and lemon juice.
- 8Cut up the cooked chicken and add it on top of the orzo mixture.
- 9Top 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
- 0.5 cup fresh basil
- 1 lemon juice
Equipment
large bowlknifecutting boardlarge skillettongswooden spoongrater
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