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