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One Pan Sun-Dried Tomato Chicken Orzo
Serves 4
15 mins prep
25 mins cook
40 mins total
A creamy and delicious one pan dish loaded with chicken thighs, sun-dried tomatoes, spinach, and orzo pasta.
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Chicken
Other Ingredients
Preheat oven to 400 degrees F.
Chicken
In a small bowl, combine the paprika, oregano, red pepper flakes, salt and pepper. Drizzle both sides of the chicken thighs with 1 tbsp of the olive oil and rub to evenly coat with the oil. Generously sprinkle the chicken thighs with the combined seasonings.
Heat the other 1 tbsp of olive oil in a large high-rimmed oven-safe sauté pan over medium-high heat. Add the chicken to the pan and cook for 5 minutes a side and remove to a plate.
Other Instructions
In the same pan, turn the heat to medium and add the butter. Once melted, add the shallots and cook for 1 minutes, stirring often. Add the minced garlic and cook for another 1 minute, stirring often. Add the uncooked orzo, stir to combine, and toast for 2 minutes.
Pour in the white wine to deglaze the pan and scrape any stuck bits from the bottom of the pan with a wooden spoon. Simmer for 2 minutes until most of the wine is absorbed.
Pour in the chicken broth and bring to a boil. Once boiling, turn the heat to medium-low and add the sliced sun-dried tomatoes, Dijon mustard, heavy cream, and grated parmesan cheese. Simmer for 2 minutes.
Stir in the spinach and add back the chicken and any juices from the plate. Transfer the pan to the oven and cook uncovered for 15 minutes or until the chicken is cooked through.
Divide among plates and serve with lemon juice, chopped fresh parsley, and additional parmesan cheese as desired.