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Tuscan Burst Chicken and Orzo Sauté

Treat your taste buds to the sumptuous flavors of Tuscany with our Tuscan Burst Chicken and Orzo Sauté. This delightful one-pan meal combines tender chicken thighs, orzo, fresh spinach, sun-dried tomatoes, and a creamy Parmesan sauce for an easy, satisfying dinner.
5
40 min
TOTAL TIME
652
CALORIES
$2.40
PER SERVING
Tuscan Burst Chicken and Orzo Sauté
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Ingredients
15 INGREDIENTS
4 SERVINGS
Olive Oil
4 tbsp olive oil
divided
Boneless Skinless Chicken Thighs
1 1/2 lbs boneless skinless chicken thighs
Garlic
4 cloves garlic
minced
Dry Orzo
1 1/2 cups dry orzo
Sun Dried Tomatoes
2/3 cup sun dried tomatoes
chopped
Heavy Cream
1/2 cup heavy cream
Salt
1 tsp salt
Italian Seasoning
1 tsp italian seasoning
Diced Onion
1/2 cup diced onion
Lemon Juice
1 tbsp lemon juice
Baby Spinach
3 cups baby spinach
Fresh Parsley
1/4 cup fresh parsley
chopped
Black Pepper
1/4 tsp black pepper
Grated Parmesan Cheese
1/4 cup grated parmesan cheese
plus extra for sprinkling
Low Sodium Chicken Broth
3 cups low sodium chicken broth
Directions
12 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
1
Season the chicken thighs with salt, black pepper, and Italian seasoning.
2
In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
3
Add the seasoned chicken thighs and cook for 3-4 minutes on each side until browned. Remove the chicken from the pan and set aside.
4
In the same skillet, add the remaining 2 tablespoons olive oil and sauté the diced onion for 2 minutes, until softened.
5
Add the minced garlic and chopped sun-dried tomatoes and cook for another minute.
6
Stir in the orzo and cook for 1 minute, allowing it to lightly toast.
7
Pour in the chicken broth, give it a good stir, and bring to a boil. Reduce the heat to a simmer.
8
Return the chicken thighs to the skillet, cover with a lid, and cook for 12-15 minutes, until the orzo is cooked and the chicken is cooked through.
9
Carefully remove the chicken thighs from the skillet and set aside.
10
Stir in the baby spinach, heavy cream, and 1/4 cup Parmesan cheese.
11
Once the spinach has wilted, return the chicken thighs to the skillet.
12
Finish by drizzling with lemon juice and sprinkling with chopped fresh parsley and extra Parmesan cheese before serving.
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Health Info
Macros
23g
CARBS
40g
FAT
49g
PROTEIN
Contains these allergens
MILK
WHEAT