Chicken and Orzo with Tuscan Herb Olive Oil and Oregano Balsamic
Juicy chicken is nestled in a bed of creamy orzo featuring herbaceous Tuscan Herb Olive Oil and Oregano Balsamic. A flavourful meal all layered into one pot!
Chicken and Orzo with Tuscan Herb Olive Oil and Oregano Balsamic
Rated 5.0 stars by 1 users
Category
Main
Cuisine
Mediterranean
Servings
2
Prep Time
20 minutes
Cook Time
30 minutes
Ingredients
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4 Tbsp. Tuscan Herb Olive Oil, Divided
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1 lb. Chicken thighs or breast, boneless and skinless
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1 Tsp. Paprika
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¼ Tsp. Red pepper flakes
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1 Shallot, chopped
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2 Garlic cloves, minced
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1 cup dry orzo pasta
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1/3 Cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
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1 Cup heavy cream
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2 Tsp. Dijon mustard
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⅓ Cup Parmesan, grated
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2 Cups spinach
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½ Cup Sun-dried tomatoes, oil drained and diced
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1 Tbsp. Oregano Balsamic
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Fresh Rosemary or Lemon wedge, for serving (optional)
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Salt and Pepper, to taste
Directions
Preheat the oven to 400 degrees F.
Heat 1 Tbsp. Tuscan Herb Olive Oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 Tbsp. Tuscan Herb Olive Oil, 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.
To the same skillet, add remaining 2 Tbsp. Tuscan Herb Olive Oil and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes.
Add the wine and Oregano balsamic to 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.
Place 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.
Serve the chicken topped with lemon juice and rosemary, if desired.
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