One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Paprika

  Spices

  1 tsp or 2g

• Crushed red pepper flakes

  25g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Butter

  Unsalted

  2 tbsp or 28g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• White wine

  Alcoholic beverage, table

  2 ⅔ fl oz or 78g

• Heavy whipping cream

  Fluid

  1 cup, whipped or 120g

• Dijon mustard

  Grey poupon

  2 tsp or 10g

• Parmesan cheese

  Low sodium

  ⅓ cup, grated or 33g

• Spinach

  Raw

  2 cup or 60g

• Sun-dried tomatoes

  ½ cup or 27g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Chicken thigh

  Broilers or fryers, meat only, raw

  453g

• Classic Blue Box Orzo Pasta

  Barilla

  8 oz or 227g

Directions

1. 1. Preheat the oven to 400 degrees F.2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.4. Serve the chicken topped with lemon juice and rosemary, if desired.
2. Recipe by: halfbakedharvest (source: https://www.halfbakedharvest.com/one-skillet-creamy-sun-dried-tomato-chicken-and-orzo/)

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