Description
Indulge in the savory goodness of Tuscan Chicken and Orzo. Discover a delicious and easy recipe to try tonight.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs (*)
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 4 tablespoons olive oil (divided)
- ½ onion (chopped)
- 4 cloves garlic (minced)
- ⅔ cup sun-dried tomatoes (chopped**)
- 1½ cups orzo (***)
- 3 cups low-sodium chicken broth
- 3 cups fresh spinach (****)
- ½ cup heavy cream
- ¼ cup grated parmesan cheese
- Chopped fresh parsley
- Lemon juice
Instructions
- Step 1: Season 1½ pounds boneless, skinless chicken thighs with 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, and 1 teaspoon Italian seasoning.
- Step 2: In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
- Step 3: Once heated, add in the chicken thighs, cooking for 3-4 minutes on each side until browned.
- Step 4: Remove the chicken from the pan. Add in the remaining 2 tablespoons olive oil.
- Step 5: Add ½ onion chopped, sprinkle with salt, and cook for a couple minutes until softened.
- Step 6: Add 4 cloves garlic minced and ⅔ cup sun-dried tomatoes. Cook for another minute.
- Step 7: Stir in 1½ cups orzo.
- Step 8: Add in 3 cups low-sodium chicken broth.
- Step 9: Bring the mixture to a boil, then reduce to a simmer.
- Step 10: Place the chicken thighs back in the pan.
- Step 11: Cover the pan and simmer for 10-15 minutes until the orzo is cooked.
- Step 12: Remove the chicken thighs from the pan once again.
- Step 13: Stir in 3 cups fresh spinach, ½ cup heavy cream, and ¼ cup grated parmesan cheese.
- Step 14: Return chicken thighs to the pan.
- Step 15: Finish with a sprinkle of chopped fresh parsley, more parmesan cheese and a squeeze of lemon juice.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg