Creamy Tuscan Chicken and Orzo One Pot
This simple, high-protein recipe is the perfect 30-minute midweek dinner.
Yield6 servings
Ingredients
Directions
- 1
Season chicken thighs with paprika, Italian herbs, olive oil, salt, and pepper. Let them marinate.
- 2
Cook the thighs skin-side down for 3-5 minutes until crispy. Flip and cook for 15 minutes. Set aside.
- 3
Sauté onions and garlic in the same pan for 3-5 minutes, then stir in the orzo.
- 4
Add 700 ml of chicken stock and simmer for 10 minutes, stirring occasionally.
- 5
Stir in cream, Dijon mustard, and more herbs. Season to taste.
- 6
Add spinach, let it wilt, then return the chicken to warm for 2-3 minutes.
- 7
Drizzle with lemon juice, top with basil, and serve.