Description
A one-pan Tuscan Chicken & Orzo Skillet made with chicken thighs and orzo pasta, absorbing savory flavors for a filling meal.
Ingredients
Scale
- 1 pound chicken thighs
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup parmesan cheese, grated
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering.
- Season chicken thighs generously with salt and pepper, then add to the skillet. Cook for about 5-7 minutes on each side until golden brown and cooked through, then remove the chicken from the skillet.
- Add minced garlic and sun-dried tomatoes to the same skillet. Cook for 1-2 minutes until fragrant and garlic is lightly golden.
- Stir in orzo and chicken broth, then bring to a boil.
- Return chicken to the skillet, cover, and reduce heat to a simmer. Cook for 10-12 minutes, or until orzo is tender and has absorbed most of the liquid.
- Stir in parmesan cheese until melted, creating a creamy texture.
- Garnish with fresh basil and serve immediately.
Notes
Avoid overcooking the chicken for best flavor and texture. Consider adding red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg