Creamy Sun-Dried Tomato Orzo with Chicken
Updated: Nov 15, 2021
CREAMY SUN-DRIED TOMATO ORZO WITH CHICKEN
2 tbsp. extra virgin olive oil
1 lb. skin-on chicken thighs
1 tsp. Italian seasoning
1 tsp. paprika
1/2 tsp. crushed red pepper flakes
salt and pepper
2 tbsp. butter
1 medium shallot, chopped
2 cloves garlic, minced
1 cup dry orzo pasta
1/3 cup dry white wine
1 cup heavy cream
2 tsp. Dijon mustard
1/3 cup freshly grated parmesan cheese
2 cups fresh baby spinach
1/2 cup oil packed sun-dried tomatoes, oil drained
juice of 1 lemon
fresh rosemary, for serving (optional)
Preheat oven to 400ºF.
Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat.
In a small bowl, combine the Italian seasoning, paprika, red pepper flakes, salt, and pepper.
Coat the chicken with the remaining olive oil and then season with the seasoning mixture, rubbing it in until it is fully incorporated.
When the oil is shimmering, add the chicken skin side down. Sear on both sides until golden, about 4-5 minutes per side. Remove the chicken from the skillet.
To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes.
Add the garlic and orzo, cooking until lightly golden, 2-3 minutes.
Add the wine and de-glaze the pan. Then, add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted.
Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 15-20 minutes, until the chicken is cooked through.
Serve the chicken topped with lemon juice and rosemary. Enjoy!