Description
Creamy and delicious one-pot meal with chicken thighs and orzo
Ingredients
Units
Scale
- 2 pounds boneless, skinless chicken thighs, cut into small pieces
- 1 tablespoon Italian seasoning blend
- 2 teaspoons sweet paprika
- 1 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons avocado oil
- 3 garlic cloves, minced (1.5 teaspoons)
- 7.9 ounce jar sun-dried tomatoes in oil, drained and finely chopped
- 1 cup orzo
- 32 ounces (4 cups) chicken broth or stock
- 3 cups baby spinach leaves
- 1/2 cup heavy cream
- 3/4 cup grated parmesan cheese
Instructions
- Dry the chicken pieces with a towel and place them in a medium bowl.
- In a small bowl, combine 1 tablespoon Italian seasoning blend, 2 teaspoons sweet paprika, 1 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Sprinkle it on the chicken pieces and stir them so they are evenly coated with the seasoning.
- In a very large skillet (14 inches), heat 2 tablespoons of avocado oil over medium high heat, and add the seasoned chicken to the skillet. Sauté the chicken for 7 minutes.
- Add the 1.5 teaspoons minced garlic and chopped sun-dried tomatoes and sauté for one
minute. - Add the orzo and chicken broth and bring to a boil. Reduce the heat to a simmer, cover,
and cook for 12 minutes. - Stir in the spinach and heavy cream. Stir until the spinach is wilted. Turn off the heat and stir in the parmesan cheese. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dinner recipe
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 437
- Sugar: 1.9 grams
- Fat: 21 grams
- Saturated Fat: 6.7 grams
- Carbohydrates: 22.5 grams
- Fiber: 3 grams
- Protein: 39 grams