One-Pan Tuscan Chicken Orzo

Serves 4 · 10 min prep · 25 min cook

Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1.5 cups orzo pasta
• 2 tbsp olive oil
• 4 garlic cloves
• 1/2 cup sun-dried tomatoes in oil
• 4 cups baby spinach
• 3 cups chicken broth
• 1/2 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 2 tsp Italian seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1/4 cup fresh basil

Instructions

1. 1Pat the chicken thighs dry and season both sides generously with salt, black pepper, and Italian seasoning until evenly coated.
2. 2Heat olive oil in a large deep skillet or sauté pan over medium-high heat until shimmering. Add the chicken and sear without moving for 4 to 5 minutes until deeply golden on the first side.
3. 3Flip the chicken and cook another 3 to 4 minutes until browned; transfer to a plate (it will finish cooking later).
4. 4Reduce heat to medium, mince the garlic, and add it to the same pan along with the sun-dried tomatoes; cook 60 to 90 seconds until fragrant and the garlic just turns golden.
5. 5Pour in the orzo and toast it for 1 to 2 minutes, stirring constantly so it picks up the pan flavors and turns lightly nutty.
6. 6Add the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a lively simmer.
7. 7Nestle the seared chicken back into the pan, cover, and cook 8 to 10 minutes until the orzo is nearly al dente and most liquid is absorbed.
8. 8Stir in the heavy cream and baby spinach; continue cooking uncovered 2 to 3 minutes until the spinach wilts and the sauce turns creamy.
9. 9Remove from heat, sprinkle in the Parmesan and red pepper flakes, and fold gently until the cheese melts into a silky sauce.
10. 10Taste and adjust seasoning if needed. Slice or shred the chicken slightly if desired, then finish with torn fresh basil leaves and an extra dusting of Parmesan before serving hot.