Tomato Tomatoe

chicken with creamy sundried tomato orzo

This one pan meal is always a hit in my house. The chicken thighs always turn out tender and juicy and the orzo is rich and creamy. This is a great weeknight meal and it’s so comforting during a cold winter night.

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chicken with creamy sundried tomato orzo

Ingredients

• 1/2 cup AP flour for dusting chicken thighs
• 6 boneless chicken thighs
• 1 cup orzo
• 1 shallot, chopped
• 3 cloves of garlic, minced
• 2 cups chicken stock
• 2 tbsp butter
• 1 tbsp Italian spice blend
• 1/4 tsp chilli flakes
• 1/2 cup cream
• 1/2 cup white wine
• 1/3 cup olive oil
• 1 cup spinach
• 1/4 cup chopped sundried tomatoes
• 1/2 cup tomato sauce

Directions

1. Pat the chicken thighs dry with a paper towel. Season on both sides with salt and pepper. Dust the chicken thighs in flour on both sides and shake off any excess.
2. Heat a large skillet or Dutch oven to medium high heat. Add oil and butter. Fry the chicken thighs on both sides until golden. This will take about 4-5 minutes. You may have to do this in batches if the pan is too overcrowded. Remove from the pan and set aside on a plate.
3. Add the shallots and garlic to the pan and cook for a few minutes until fragrant. Add the orzo and white wine. Cook this for 4 minutes. Add the chicken stock, sundried tomatoes, spices, tomato sauce and stir to combine. Let simmer for a few minutes. Turn the heat down to low and add the chicken back in along with any juices. Cook this for 15 minutes or until the chicken has cooked all the way through and the orzo is al dente.
4. Stir in the spinach and cream and let this cook for 5 minutes. Serve with Parmesan cheese and fresh basil.