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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 minPorcje: 4Nutri-Score C€€
od @heresyourbite93 importyugotowano 0 razy
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Składniki

4 osoby
  • sun-dried tomato oil (from the jar)Spiżarnia30 ml
  • boneless skinless chicken thighs (or chicken breasts)Mięso4 kawałki
  • shallot (finely chopped)Warzywa i owoce1 kawałek
  • dried oregano (1 tsp)Przyprawy1 g
  • dried thyme (1 tsp)Przyprawy1 g
  • smoked paprika (1/2 tsp, regular paprika works too)Przyprawy1 g
  • salt (to taste)Przyprawy5 g
  • black pepper (to taste)Przyprawy2 g
  • garlic (cloves, minced)Warzywa i owoce8 kawałki
  • orzo (1 cup)Produkty zbożowe180 g
  • dry white wine (1/2 cup)Napoje120 ml
  • low-sodium chicken broth (2 cups)Spiżarnia480 ml
  • Dijon mustard (1 tbsp)Spiżarnia15 g
  • Parmesan rind (optional)Nabiał1 kawałek
  • heavy cream (1/2 cup)Nabiał120 ml
  • sun-dried tomatoes (1/2 cup, drained)Spiżarnia60 g
  • spinach (2 handfuls)Warzywa i owoce100 g
  • lemon (juiced and zested)Warzywa i owoce1 kawałek
  • Parmesan cheese (grated, plus more for serving)Nabiał50 g
  • fresh parsley (chopped, for garnish)Warzywa i owoce10 g

na porcję

Wartości odżywcze

531kcal

Węglowodany
41 g
Białko
33 g
Tłuszcz
26 g
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Przybory

  • Patelnia
  • Tarka

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
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