In the realm of comfort food, there’s something incredibly satisfying about a one-pan meal. It promises minimal cleanup, simple steps, and a hearty outcome that’s sure to leave everyone at the dinner table asking for seconds. This Tuscan Chicken and Orzo Skillet recipe is a testament to that – a dish brimming with the robust flavors of the Italian countryside, made in the comfort of your own kitchen.
Ingredients:
- Chicken: 1 and 1/2 pounds of chicken thighs seasoned with 1 teaspoon of salt, 1/4 teaspoon of pepper, and 1 teaspoon of Italian seasoning. The choice of thighs ensures the meat remains succulent and flavorful.
- Base: 4 tablespoons of olive oil, used in parts, to brown the chicken and sauté the veggies, providing a fragrant foundation.
- Aromatics: 1/2 a chopped onion and 4 cloves of minced garlic, the dynamic duo that starts off many delicious dishes.
- Sun-Dried Tomatoes: 2/3 cup, chopped for a tangy, concentrated tomato flavor that enhances the dish.
- Orzo: 1 and 1/2 cups of this rice-shaped pasta, adding a delightful texture and absorbing all the savory broth.
- Broth: 3 cups of low sodium chicken broth to cook the orzo to perfect tenderness.
- Greens: 3 cups of fresh spinach, wilting into the skillet, adding color, nutrition, and a slight earthiness.
- Creaminess: 1/2 cup of heavy cream and 1/4 cup of grated Parmesan cheese, adding a rich, velvety finish.
- Garnish: Fresh chopped parsley and a squeeze of lemon juice for a burst of freshness and brightness.
Directions:
- Preparation: Begin by seasoning your chicken thighs with salt, pepper, and Italian seasoning to infuse them with flavor.
- Sear the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 3-4 minutes on each side until they’re beautifully browned. Once done, set them aside.
- Sauté: In the same skillet, add the remaining olive oil along with the onions and a pinch of salt. Cook until the onions are softened. Then, stir in the garlic and sun-dried tomatoes, cooking for another minute to meld the flavors.
- Orzo: Add the orzo and chicken broth to the skillet. Bring it to a boil before reducing to a simmer. It’s time to return the chicken to the pan, covering and cooking until the orzo is tender and most of the liquid is absorbed.
- Finish: Remove the chicken once more, and stir in the spinach, heavy cream, and Parmesan until the spinach is wilted and the sauce creamy. Place the chicken back into the skillet, nestling it into the orzo.
- Garnish: Finish the dish with a sprinkle of fresh parsley, an extra grating of Parmesan, and a generous squeeze of lemon juice for a touch of zesty brightness.
Serving Suggestion:
This Tuscan Chicken and Orzo Skillet is best served hot, directly from the skillet. The creamy orzo, paired with the juicy chicken and the tang of sun-dried tomatoes, makes for a satisfying meal on its own. However, a side of crusty bread wouldn’t go amiss, perfect for sopping up any remaining sauce.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 899 kcal per serving
This dish is not just a meal; it’s a journey to Tuscany on a weeknight, bringing the warmth and richness of Italian cooking into your home with ease. The Tuscan Chicken and Orzo Skillet is a testament to the beauty of simple ingredients coming together to create something truly special. Enjoy crafting this culinary delight, and may it bring a taste of Italy to your table.
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Tuscan Chicken and Orzo Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Description
Immerse yourself in the rustic elegance of Tuscany with every bite of this Tuscan Chicken and Orzo Skillet. A dish that beautifully marries the robust flavors of garlic, sun-dried tomatoes, and Italian herbs with the succulence of chicken thighs and the heartiness of orzo. This meal isn’t just food; it’s a journey through the Italian countryside, a taste of the warmth and charm that define Tuscan cuisine.
Ingredients
1 and 1/2 pounds chicken thighs
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning
4 tablespoons olive oil, divided
1/2 onion, chopped
4 cloves garlic, minced
2/3 cup sun-dried tomatoes, chopped
1 and 1/2 cups orzo
3 cups low sodium chicken broth
3 cups fresh spinach
1/2 cup heavy cream
1/4 cup grated parmesan cheese
Fresh chopped parsley
Squeeze of lemon juice
Instructions
Season chicken thighs with salt, pepper, and Italian seasoning.
In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
Add the chicken thighs and cook for 3-4 minutes on each side until browned. Remove chicken and set aside.
Add the remaining olive oil to the skillet. Add onions and a pinch of salt; cook until softened.
Stir in garlic and sun-dried tomatoes; cook for another minute.
Add orzo and chicken broth; bring to a boil, then simmer.
Return chicken to the pan, cover, and cook until orzo is tender.
Remove chicken, stir in spinach, heavy cream, and parmesan. Return chicken to pan.
Finish with parsley, more parmesan, and a squeeze of lemon juice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes