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One skillet creamy sun dried tomato chicken & orzo Recipe


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     One skillet creamy sun dried tomato chicken & orzo

Category   Entrees - Maindishes
Sub Category   None

1 pound boneless skinless chicken thighs
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
2 tbsp butter
1 medium shallot, chopped
2 garlic cloves, minced
1 cup dry orzo pasta
1/3 dry white whine (i use cooking wine)
1 cup heavy cream
1 1/2 cup chicken broth
2 teaspoons Dijon mustard
1/3 cup grated parmesan cheese
2 cups fresh spinach
1/3 cup oil packed sun dried tomatoes, oil drained

Preheat oven to 400 degrees. Heat 1 tbsp olive oil in a large oven safe skillet over medium high heat. Rub the chicken with 1 tbsp olive oil, oregano, paprika, red pepper flakes, salt, and pepper.
When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from pan when done.
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 deglaze the pan. Add 1 1/2 cups chicken broth. Bring to a boil, cook for 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun dried tomatoes. Stir until the spinach starts to wilt.
Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.

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