Prep Time: 15 mins, Cook Time: 30 mins, Total Time: 45 mins, Makes: 4 servings
These Tuscan chicken thighs with creamy orzo pasta is comfort at its finest! The chicken thighs are well seasoned and pan seared to crispy perfection on the outside, while remaining super tender and juicy on the inside. Nestled in a bed of creamy sundried tomatoes and spinach orzo, this recipe will quickly become a new addition to your weekly meal rotation!
Ingredients
For the Chicken Thighs:
1.5 lbs. Smart Chicken Bone-in, Skin-on Chicken Thighs, 4 thighs
2 tablespoons avocado oil divided
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
For the Creamy Orzo Pasta:
2 tablespoons butter
1/2 cup sweet onion, diced small
1 teaspoon garlic, minced about 1 large clove
2 sprigs thyme
1 sprig rosemary
1 cup dry orzo
1/2 cup sun-dried tomatoes, drained and chopped
2 teaspoons Dijon mustard
2 cups chicken bone broth or regular broth
1/2 cup heavy cream
1/4 cup grated parmesan cheese
2 cups baby spinach
Directions
Preheat the oven to 400°F. Add the chicken thighs to a mixing bowl and pat them dry with a paper towel. Drizzle with one tablespoon avocado oil and add the spice blend. (dried oregano, garlic powder, paprika, onion powder, salt, and black pepper) Make sure the chicken is well coated in the spice blend.
Add one tablespoon of avocado oil to a cast iron pan. Once it’s hot, add the seasoned chicken skin side down. Sear for 4-5 minutes over medium high heat. Turn the chicken over once it is golden brown and place the entire pan in the oven for approximately 20 minutes. You want to make sure the chicken reaches an internal temperature of 165°F to ensure doneness.
Remove the pan from the oven, then remove the chicken from the pan placing it on a plate. If there is a lot of grease in the pan, remove some of the grease with a paper towel. You’ll want about 1-2 tablespoons of grease in the bottom of the pan. Place the same pan over medium heat and add the butter, diced onion, minced garlic, sprig of thyme and rosemary. Sauté until the onions are soft.
Next, add the orzo pasta and the drained and chopped sundried tomatoes. Sauté for 2-3 minutes until the orzo is lightly browned. Add Dijon mustard and chicken broth. Bring the entire dish to a boil for 2-3 minutes then reduce the heat to medium low. Season with a pinch of black pepper. Once the orzo is al dente, add the heavy cream. Mix well and simmer.
Once the orzo is cooked to your liking, add the grated parmesan cheese and spinach. Once the spinach is wilted, nestle the chicken and any juices back into the orzo. After the chicken is warmed through, serve and enjoy! Option to top this dish with a few red pepper flakes for a pop of spice.
Nutrition
serving: 1serving or one chicken thigh with 1/4 of the creamy orzo pasta, calories: 644kcal, carbohydrates: 42g, protein: 44g, fat: 34g, saturated fat: 14g, polyunsaturated fat: 4g, monounsaturated fat: 12g, trans fat: 0.3g, cholesterol: 218mg, sodium: 1100mg, potassium: 1184mg, fiber: 4g, sugar: 9g, vitamin a: 2326IU, vitamin c: 14mg, calcium: 163mg, iron: 4mg