Creamy Tuscan Chicken & Orzo
Serves 415 mins prep40 mins cook
A delicious one-skillet dish featuring creamy Tuscan chicken thighs cooked with orzo, finished with cheese, cherry tomatoes, spinach, and served with parsley on top. Perfect for weeknight dinners.
0 servings
What you need
Instructions
1: Season the chicken thighs with your favorite seasoning blend. 2: Heat a large cast-iron or oven-safe skillet over medium to medium-high heat. Add olive oil and sear the chicken for 3 minutes on each side, then remove. 3: Turn the heat down to medium. Preheat oven to 350°F. Add salted butter, chopped onion, and minced garlic to the pan and toss for about 1 minute. Then add orzo. 4: Toast the orzo in the butter for about 2 minutes. Deglaze with white wine and add chicken stock or water. 5: Once the liquid simmers and reduces by half (about 5 minutes), add heavy cream. 6: Bring everything to a simmer again for about 2 minutes, then add pecorino romano cheese, stirring it into the orzo. 7: Add cherry tomatoes, spinach, sun-dried tomatoes, and hot sauce if desired, and stir. 8: Add the chicken and its juices back to the pan on top of the orzo. Top with remaining pecorino romano cheese. 9: Bake for 20-25 minutes. 10: Top with freshly chopped parsley and let it rest for 5 minutes before serving.View original recipe