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