Tuscan Chicken Orzo
Directions
- 1Take some cleaned bone-in, skinless chicken thighs and season with onion powder, garlic powder, smoked paprika, creole seasoning, Italian seasoning, salt, and pepper. Mix and let marinate.
- 2Dice half an onion and mince four cloves of garlic.
- 3In a pan over medium-high heat, sear the chicken on both sides, then remove and finish in the oven at 400 for 10 minutes.
- 4Deglaze the pan with white wine, then add the garlic and onions, along with sun-dried tomatoes.
- 5Melt down one tablespoon of butter, season again with the chicken seasoning, and add two cups of orzo. Mix well.
- 6Add four cups of chicken stock, cover, and cook until the orzo is al dente (8–10 minutes).
- 7Add heavy cream, parmesan cheese, two cups of spinach, and lemon juice.
- 8Cut up the chicken and add it to the orzo. Top with more parmesan cheese, fresh basil, 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
- 0.5 onion
- 4 cloves garlic
- 1 cup sun-dried tomatoes
- 2 tablespoons 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
- 1 glass white wine
Equipment
large bowlknifecutting boardlarge skillettongswooden spoongrater