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Chicken thighs, sun-dried tomatoes and spinach simmer with orzo in a creamy Parmesan sauce, all in one pot in about 35 minutes — a fast, filling weeknight dinner with the vegetables built right in.
Ísabella Marín
Detected automatically from the ingredient list — not a complete allergen declaration. Always check the labels on what you cook with.
Cut the chicken thighs into bite-size pieces and season with salt, pepper, paprika and thyme.
Heat the oil from the sun-dried tomato jar, with a little extra olive oil if needed, in a wide frying pan or shallow pot over high heat. Sear the chicken until golden and cooked through (74°C/165°F in the center, no pink left), then set aside.
Lower the heat to medium, add the garlic and sun-dried tomatoes to the pot and cook for about 1 minute until fragrant.
Pour in the chicken stock and cooking cream, scraping up any browned bits from the bottom of the pot.
Stir in the raw orzo and simmer uncovered over medium-low heat, stirring often so the pasta doesn't stick to the bottom, until the orzo is tender and the sauce has thickened and turned creamy.
Reduce the heat and stir in the Parmesan until melted into the sauce.
Add the spinach and stir until just wilted.
Return the chicken and any juices to the pot, heat through and serve right away.
Estimated — calculated from ingredient data, not lab-tested. The Nutri-Score is derived from the same figures.
Per serving
710
kcal
Calories
47.3
g
Protein
34.2
g
Fat
53
g
Carbs
3.9
g
Fiber
Orzo keeps soaking up liquid once it's off the heat, so this dish is best served right away. Leftovers keep in the fridge for 2 days — reheat gently with a splash of extra cream or stock to loosen the sauce again.
Written by Matinn's recipe assistant from the source recipe.
Round out the meal.
