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

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

50 minVoor 4Nutri-Score C€€
van @heresyourbite93 imports0 keer gekookt
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wat u nodig heeft

Ingrediënten

4 personen
  • sun-dried tomato oil (from the jar)Voorraadkast30 ml
  • boneless skinless chicken thighs (or chicken breasts)Vlees4 stukken
  • shallot (finely chopped)Groente en fruit1 stuk
  • dried oregano (1 tsp)Kruiden en specerijen1 g
  • dried thyme (1 tsp)Kruiden en specerijen1 g
  • smoked paprika (1/2 tsp, regular paprika works too)Kruiden en specerijen1 g
  • salt (to taste)Kruiden en specerijen5 g
  • black pepper (to taste)Kruiden en specerijen2 g
  • garlic (cloves, minced)Groente en fruit8 stukken
  • orzo (1 cup)Granen180 g
  • dry white wine (1/2 cup)Dranken120 ml
  • low-sodium chicken broth (2 cups)Voorraadkast480 ml
  • Dijon mustard (1 tbsp)Voorraadkast15 g
  • Parmesan rind (optional)Zuivel1 stuk
  • heavy cream (1/2 cup)Zuivel120 ml
  • sun-dried tomatoes (1/2 cup, drained)Voorraadkast60 g
  • spinach (2 handfuls)Groente en fruit100 g
  • lemon (juiced and zested)Groente en fruit1 stuk
  • Parmesan cheese (grated, plus more for serving)Zuivel50 g
  • fresh parsley (chopped, for garnish)Groente en fruit10 g

per portie

Voedingswaarden

531kcal

Koolhydraten
41 g
Eiwitten
33 g
Vetten
26 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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