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One-Pan Creamy Tuscan Orzo with Chicken, Spinach and Sun-Dried Tomatoes
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One-Pan Creamy Tuscan Orzo with Chicken, Spinach and Sun-Dried Tomatoes

50 minPara 4Nutri-Score C€€
de @heresyourbite93 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • sun-dried tomato oil (from the jar)Despensa30 ml
  • boneless skinless chicken thighs (or chicken breasts)Carne4 piezas
  • shallot (finely chopped)Frutas y verduras1 pieza
  • dried oregano (1 tsp)Especias1 g
  • dried thyme (1 tsp)Especias1 g
  • smoked paprika (1/2 tsp, regular paprika works too)Especias1 g
  • salt (to taste)Especias5 g
  • black pepper (to taste)Especias2 g
  • garlic (cloves, minced)Frutas y verduras8 piezas
  • orzo (1 cup)Cereales180 g
  • dry white wine (1/2 cup)Bebidas120 ml
  • low-sodium chicken broth (2 cups)Despensa480 ml
  • Dijon mustard (1 tbsp)Despensa15 g
  • Parmesan rind (optional)Lácteos1 pieza
  • heavy cream (1/2 cup)Lácteos120 ml
  • sun-dried tomatoes (1/2 cup, drained)Despensa60 g
  • spinach (2 handfuls)Frutas y verduras100 g
  • lemon (juiced and zested)Frutas y verduras1 pieza
  • Parmesan cheese (grated, plus more for serving)Lácteos50 g
  • fresh parsley (chopped, for garnish)Frutas y verduras10 g

por ración

Nutrición

531kcal

Carbohidratos
41 g
Proteínas
33 g
Grasas
26 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Rallador

paso a paso

Preparación

  1. Sear the chicken

    • Heat the sun-dried tomato oil in a large skillet over medium-high heat.
    • Season the chicken thighs with salt, pepper, thyme, oregano and smoked paprika.
    • Sear until golden brown, about 4-5 minutes per side, then remove from the skillet and set aside.
    Paso 1

  2. Sauté the aromatics

    • In the same skillet, add the chopped shallot, oregano, thyme, paprika and a pinch of salt.
    • Cook until softened, about 3-4 minutes.
    • Add the garlic and cook for another 30 seconds, until fragrant.
    Paso 2

  3. Toast the orzo and deglaze

    • Add the orzo and stir to coat, toasting for 2 minutes.
    • Pour in the white wine to deglaze, scraping up the browned bits, and cook for 1-2 minutes.
    Paso 3

  4. Simmer the orzo

    • Add the chicken broth, season with salt and pepper, and stir in the Dijon mustard.
    • Add the Parmesan rind and bring to a boil, then reduce the heat to low, cover and simmer for 15-20 minutes, until the orzo is cooked, stirring occasionally.
    Paso 4

  5. Make it creamy

    • Pour in the heavy cream and add the sun-dried tomatoes, mixing until creamy.
    • Stir in the spinach and let it wilt, then add the lemon zest and juice.
    • Stir in the grated Parmesan until melted and well incorporated.
    Paso 5

  6. Finish with the chicken

    • Return the seared chicken thighs to the skillet along with their juices.
    • Stir and let warm through for a few minutes.
    • Garnish with fresh parsley and extra Parmesan, then serve.
    Paso 6
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