One skillet creamy sun dried tomato chicken & orzo
Entrees - Maindishes
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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