Scale

For the Chicken:

1 ½ lbs boneless, skinless chicken thighs, cubed

1 tsp salt

½ tsp black pepper

½ tsp smoked paprika

½ tsp garlic powder

2 tbsp olive oil

For the Sauce & Orzo:

4 cloves garlic, minced

½ cup sun-dried tomatoes, chopped

2 cups chicken broth

1 ½ cups half-and-half

1 cup uncooked orzo

½ cup grated Parmesan cheese

1 tsp Italian seasoning

½ tsp dried thyme

½ tbsp Dijon mustard (for depth of flavor)

2 cups baby spinach

¼ cup fresh basil, chopped (plus more for garnish)

Juice of ½ a lemon

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Season & Sear the Chicken:
- In a bowl, season the chicken thighs with salt, pepper, smoked paprika, and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 2-3 minutes per side until golden brown. Remove from the skillet and set aside (they’ll finish cooking later).
Make the Flavor Base:
- In the same skillet, lower the heat to medium and add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute until fragrant.
Cook the Orzo:
- Pour in the chicken broth, half-and-half, and Dijon mustard, stirring to combine.
- Add the orzo, Italian seasoning, and thyme. Bring to a gentle simmer, stirring occasionally to prevent sticking.
Finish Cooking the Chicken:
- Nestle the seared chicken thighs back into the pan, ensuring they are partially submerged in the sauce. Cover and let simmer for 10-12 minutes until the orzo is tender.
Final Touches:
- Stir in the spinach and stir until it is slightly wilted.
- Stir in the Parmesan cheese, lemon juice, and fresh basil. Adjust seasoning with more salt and pepper if needed.
- Let sit for 2 minutes to allow the sauce to thicken slightly.
Serve & Enjoy:
- Garnish with extra basil and Parmesan. Serve straight from the skillet with a side of crusty bread or a fresh salad!