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Recipe Card
ingredients
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 1/4 teaspoon paprika
- 1/8 teaspoon black pepper
- 1 1/2 pounds boneless-skinless chicken thighs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 white onion, diced
- 3 garlic cloves, minced
- 1 1/2 cups dried orzo pasta
- 2 1/2 cups EPIC Tuscan-Style Chicken Bone Broth
- 1/2 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
- 1/2 cup sun dried tomatoes, chopped & oil drained
- 3 cups baby spinach
- 2 tablespoons fresh lemon juice
- fresh parsley, chopped for garnish
Method
Step 1
Preheat oven to 350° F. Combine Italian seasoning, garlic powder, kosher salt, paprika and black pepper together in a small dish. Rub evenly onto all sides of the chicken thighs.
Step 2
Heat oil in a cast iron skillet over medium-high heat. Brown the chicken thighs on each side for 3-4 minutes. Remove the chicken to a plate and set aside.
Step 3
Melt the butter in the cast iron skillet. Add the onion and cook for about 3 minutes. Add the garlic and cook for 30 seconds.
Step 4
Add orzo and stir to combine for about 1 minute. Add EPIC Tuscan-Style Chicken Bone Broth and bring to a boil.
Step 5
Stir in the heavy cream, parmesan cheese, sun dried tomatoes, spinach and lemon juice. Stir to combine. Return the chicken back into the pan.
Step 6
Cover with foil and bake for 35 minutes or until the bone broth has been absorbed and the chicken reaches an internal temperature of 165° F.
Step 7
Garnish with parsley and a squeeze of lemon juice on top, if desired.