Rosemary Chicken Thighs with Burrata, Sun-Dried Tomatoes, and Orzo
Directions
- 1In a bowl, mix olive oil, salt, garlic powder, and rosemary. Brush the mixture onto the chicken thighs.
- 2Sear the chicken thighs in a pan until golden brown.
- 3Remove chicken and set aside. Add more olive oil to the pan.
- 4Add chopped onions and cook until translucent.
- 5Add sun-dried tomatoes and minced garlic. Cook for a few minutes.
- 6Add orzo pasta and stir.
- 7Add chicken broth and simmer until orzo is cooked through.
- 8Return chicken thighs to the pan.
- 9Stir in parmesan cheese.
- 10Garnish with fresh basil leaves and burrata cheese.
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 tablespoon chopped fresh rosemary
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1 cup sun-dried tomatoes
- 4 cloves minced garlic
- 2 cups orzo pasta
- 2 cups chicken broth
- 0.5 cup grated parmesan cheese
- 6 fresh basil leaves
- 4 tablespoons burrata cheese
Equipment
bowlbrushfrying pantongswooden spoon