One Dish Sun-Dried Chicken Orzo
An explosion of flavors in this one dish chicken recipe the whole family is sure to love!
Servings: 6
Equipment
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil 14g
- 2 teaspoons oregano
- 2 teaspoons paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon flake salt
- 1/4 teaspoon pepper
- 1 tablespoon butter 14g
- 3-4 cloves garlic minced
- 1/2 small onion diced (75g)
- 1 cup orzo uncooked
- 2 tablespoons white wine or vinegar
- 2 cups chicken broth
- 4 ounces 1/3 less fat cream cheese
- 28 g Parmigiano Reggiano
- 5 ounces spinach
- 75 g drained sun dried tomatoes from jar in olive oil
Instructions
- Preheat the oven to 400 degrees.
- Heat olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with the oregano, paprika, red pepper flakes, salt, and pepper. When the oil has heated up, add the chicken. Sear on both sides until golden, about 5 minutes per side. Remove the chicken from the skillet and set aside.
- To the same skillet, add the butter and onions, cooking until fragrant, about 3 minutes. Add the garlic and orzo and cook until lightly golden, 2-3 minutes.
- Add the wine or vinegar and de-glaze the pan. Add the broth. Bring to a gentle boil, cook 3-5 minutes, then add the cream cheese, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted.
- Add the chicken back into the skillet. Put in the oven and cook, uncovered for 10-15 minutes, just be sure the chicken reaches 165 degrees. I like to put my meat thermometer in with it so it doesn't get over cooked.
- Serve with extra freshly grated Parmigiano Reggiano! Enjoy!
Notes
Search Myfitnesspal or the Macrosfirst app for, "Stay Fit Mom One Dish Sun Dried Chicken Orzo" to log in your food diary.
Nutrition
Serving: 263g | Calories: 387kcal | Carbohydrates: 23.3g | Protein: 32g | Fat: 19.9g | Fiber: 2.3g