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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 minPour 4Nutri-Score C€€
par @heresyourbite93 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • sun-dried tomato oil (from the jar)Épicerie30 ml
  • boneless skinless chicken thighs (or chicken breasts)Viandes4 morceaux
  • shallot (finely chopped)Fruits et légumes1 morceau
  • dried oregano (1 tsp)Épices1 g
  • dried thyme (1 tsp)Épices1 g
  • smoked paprika (1/2 tsp, regular paprika works too)Épices1 g
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g
  • garlic (cloves, minced)Fruits et légumes8 morceaux
  • orzo (1 cup)Céréales180 g
  • dry white wine (1/2 cup)Boissons120 ml
  • low-sodium chicken broth (2 cups)Épicerie480 ml
  • Dijon mustard (1 tbsp)Épicerie15 g
  • Parmesan rind (optional)Produits laitiers1 morceau
  • heavy cream (1/2 cup)Produits laitiers120 ml
  • sun-dried tomatoes (1/2 cup, drained)Épicerie60 g
  • spinach (2 handfuls)Fruits et légumes100 g
  • lemon (juiced and zested)Fruits et légumes1 morceau
  • Parmesan cheese (grated, plus more for serving)Produits laitiers50 g
  • fresh parsley (chopped, for garnish)Fruits et légumes10 g

par portion

Nutrition

531kcal

Glucides
41 g
Protéines
33 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Râpe

pas à pas

Préparation

  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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 6
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