Maella

Creamy Tuscan Chicken and Orzo One Pot


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This simple, high-protein recipe is the perfect 30-minute midweek dinner.

Yield6 servings

Ingredients

Directions

  1. 1

    Season chicken thighs with paprika, Italian herbs, olive oil, salt, and pepper. Let them marinate.

  2. 2

    Cook the thighs skin-side down for 3-5 minutes until crispy. Flip and cook for 15 minutes. Set aside.

  3. 3

    Sauté onions and garlic in the same pan for 3-5 minutes, then stir in the orzo.

  4. 4

    Add 700 ml of chicken stock and simmer for 10 minutes, stirring occasionally.

  5. 5

    Stir in cream, Dijon mustard, and more herbs. Season to taste.

  6. 6

    Add spinach, let it wilt, then return the chicken to warm for 2-3 minutes.

  7. 7

    Drizzle with lemon juice, top with basil, and serve.