Rosemary Chicken Thighs with Burrata, Sun-Dried Tomatoes, and Orzo

Rosemary Chicken Thighs with Burrata, Sun-Dried Tomatoes, and Orzo

123 mins
Serves 4
Serves

Directions

  1. 1.

    In a bowl, mix olive oil, salt, garlic powder, and rosemary. Brush the mixture onto the chicken thighs.

  2. 2.

    Sear the chicken thighs in a pan until golden brown.

  3. 3.

    Remove chicken and set aside. Add more olive oil to the pan.

  4. 4.

    Add chopped onions and cook until translucent.

  5. 5.

    Add sun-dried tomatoes and minced garlic. Cook for a few minutes.

  6. 6.

    Add orzo pasta and stir.

  7. 7.

    Add chicken broth and simmer until orzo is cooked through.

  8. 8.

    Return chicken thighs to the pan.

  9. 9.

    Stir in parmesan cheese.

  10. 10.

    Garnish with fresh basil leaves and burrata cheese.

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

  7. 7.

  8. 8.

  9. 9.

  10. 10.

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

bowl brush frying pan tongs wooden spoon

Tips

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