Description
This high protein one pan dinner features tender chicken, spinach, and sun dried tomatoes in a creamy sauce, ready in 30 minutes.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs trimmed
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 4 cloves garlic minced
- ½ cup sun dried tomatoes chopped
- 1 ¼ cups dry orzo pasta
- 3 cups low sodium chicken broth
- ¾ cup half and half
- 3 cups fresh baby spinach
- ½ cup finely grated parmesan cheese
Instructions
- Pat the chicken thighs dry and season on both sides with salt, black pepper, and Italian seasoning.
- Heat olive oil in a large deep skillet over medium high heat. Add the chicken thighs and cook for 4 minutes per side until golden brown. Remove to a plate.
- Reduce heat to medium. Add onion to the skillet and cook for 3 minutes until softened. Stir in garlic and sun dried tomatoes and cook for 30 seconds.
- Add the orzo to the skillet and stir for 1 minute to lightly toast.
- Pour in the chicken broth and bring to a gentle boil. Nestle the chicken thighs back into the skillet.
- Cover and simmer for 10 minutes, stirring once, until the orzo is tender and most liquid is absorbed.
- Remove the lid and stir in half and half, spinach, and parmesan cheese until the spinach wilts and the sauce thickens.
- Continue cooking uncovered for 2 to 3 minutes until chicken reaches an internal temperature of 165°F and the orzo is creamy. Remove from heat and serve.
Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One Pan Skillet
- Cuisine: American