Tuscan Chicken Orzo

Course: Chicken, Main Dish

Cuisine: American

Keyword: one pot meal, tuscan chicken orzo

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Calories: 892kcal

Author: Malinda Linnebur

This Tuscan Chicken Orzo is a one-pan wonder for easy cleanup! Tender chicken thighs are baked in a creamy garlic sauce, paired with sun-dried tomatoes, spinach, and orzo pasta. It's a hearty meal that's perfect for any night of the week or great for serving to guests!

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Ingredients

2 tablespoons oil from the sun-dried tomatoes
5 bone in skin on chicken thighs
1 small onion, chopped
3-4 cloves garlic, minced
1 tablespoon Italian seasoning
2 teaspoons paprika
¼ teaspoon red pepper flakes
1½ cups (260g) orzo pasta
3 cups (710ml) chicken broth or stock
⅓ cup (60g) sun-dried tomatoes packed in oil, chopped
2 cups (70g) spinach, packed into the cup
¾ cup (175ml) heavy cream
½ cup (55g) grated parmesan cheese

Instructions

Preheat oven to 400℉.
Liberally season the chicken thighs with salt and pepper. In a large, oven-going frying pan, heat the oil over medium heat. Add chicken thighs skin side down. Cook for 5 minutes or until the skin is deeply golden. Flip and cook other side for 5 mintues. Remove from pan and set aside.
2 tablespoons oil from the sun-dried tomatoes, 5 bone in skin on chicken thighs
Add onion to the skillet and cook until softened. (if there isn't any oil left in the pan add a little to cook the onion.) Reduce the heat and add the garlic, Italian seasoning, paprika, and red pepper flakes. Cook stirring constantly for 30 seconds. Stir in the orzo, chicken broth, and sun-dried tomatoes.
1 small onion, chopped, 3-4 cloves garlic, minced, 1 tablespoon Italian seasoning, 2 teaspoons paprika, ¼ teaspoon red pepper flakes, 1½ cups (260g) orzo pasta, 3 cups (710ml) chicken broth or stock, ⅓ cup (60g) sun-dried tomatoes packed in oil, chopped
Top orzo with chicken thighs and bake for 20-25 minutes or until chicken has an internal temperature of 165℉. Remove thighs and set aside. Stir in the spinach, cream, and parmesan cheese until smooth and creamy. Return chicken and serve.
2 cups (70g) spinach, packed into the cup, ¾ cup (175ml) heavy cream, ½ cup (55g) grated parmesan cheese

Notes

STORAGE: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
NUTRITION: Since different brands of ingredients have different nutritional information, the information shown is just an estimate. This website is not intended as nutritional advice, or a diet or health plan. Readers of this website are ultimately responsible for all decisions pertaining to their health.

Nutrition