Tuscan Chicken Orzo
Rate
(5)

Details

Prep time 15mins
Cook time 35mins
Serves or Makes: 6

Recipe

  • 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.