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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 minServes 4Nutri-Score C€€
from @heresyourbite93 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sun-dried tomato oil (from the jar)Pantry30 ml
  • boneless skinless chicken thighs (or chicken breasts)Meat4 pieces
  • shallot (finely chopped)Produce1 piece
  • dried oregano (1 tsp)Spices1 g
  • dried thyme (1 tsp)Spices1 g
  • smoked paprika (1/2 tsp, regular paprika works too)Spices1 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • garlic (cloves, minced)Produce8 pieces
  • orzo (1 cup)Grains180 g
  • dry white wine (1/2 cup)Beverages120 ml
  • low-sodium chicken broth (2 cups)Pantry480 ml
  • Dijon mustard (1 tbsp)Pantry15 g
  • Parmesan rind (optional)Dairy1 piece
  • heavy cream (1/2 cup)Dairy120 ml
  • sun-dried tomatoes (1/2 cup, drained)Pantry60 g
  • spinach (2 handfuls)Produce100 g
  • lemon (juiced and zested)Produce1 piece
  • Parmesan cheese (grated, plus more for serving)Dairy50 g
  • fresh parsley (chopped, for garnish)Produce10 g

per serving

Nutrition

531kcal

Carbs
41 g
Proteins
33 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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