I used a cast-iron skillet for this recipe, but if you don't have one on hand, don't fret - use a large frying pan for the first part and then move everything over to an oven-safe dish before baking.
Chicken Thighs with Sun-Dried Tomato and Spinach Orzo
boneless skinless chicken thighs
2 cups of orzo pasta
1/2 cup of sun-dried tomatoes (I used jarred ones in oil and roughly chopped them up)
2 cloves of garlic (chopped)
1 chopped onion on shallot
2 cups of fresh spinach
1 cup of heavy cream
1 cup parmesan cheese
2 cups of chicken broth
1 tbsp ground thyme
1 tbsp ground cumin
1 tbsp dry parsley
1 tbsp smoked paprika
salt and pepper
fresh parsley for garnish
Preheat the oven to 400F.
Season the chicken thighs with the garlic powder, onion powder, smoked paprika, dry parsley and salt and pepper. Cook them in a splash of olive oil until browned on both sides.
Remove from the skillet (or frying pan) and set aside keeping them warm.
In the same grease sauté the onion and garlic for 30 sec until fragrant. Add the sun-dried tomatoes and cook for 30 sec.
Add the orzo, heavy cream and parmesan and mix well. Add the spinach and cook until wilted.
Pour in the chicken broth and simmer for 30 sec.
If using a cast iron skillet, nestle the chicken thighs amongst the pasta. If using a frying pan, move the pasta to an over safe dish and then nestle the chicken in it.
Bake at 400F for 20 min.
Remove from the oven and sprinkle with fresh parsley.