One-Pan Creamy Chicken Orzo

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 30 minutes

Ingredientes

1 teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon salt

½ teaspoon freshly ground black pepper

1 ½ lb skinless boneless chicken thighs

3 tablespoons olive oil (divided)

1 tablespoon olive oil

8 oz baby bella mushrooms (or crimini)

salt and pepper

1 cup orzo (uncooked)

5 cloves garlic (minced)

½ teaspoon Italian seasoning (or Herbs from Provence)

½ teaspoon paprika (or more)

2 cups chicken stock

¼ teaspoon salt

5 oz fresh baby spinach

½ cup heavy cream

1/3 cup basil pesto

fresh basil (for garnish)

Instruções

Sear the Chicken

Heat a cast iron skillet over medium heat for 3 minutes.

Slice chicken thighs into large pieces. Season all over with paprika, oregano, salt, and pepper, using 1 tablespoon of olive oil to rub the spices in or on the chicken.

Add 2 tablespoons olive oil to the skillet. Sear chicken for 5 minutes without moving it.

Flip, reduce heat to low-medium, and cook another 5 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet, leaving juices behind.

Tip: Keep heat at medium or lower to avoid burning while still getting a good sear.

Cook the Mushrooms

In the same skillet, add sliced mushrooms seasoned with salt and pepper.

Cook over medium heat for about 2 minutes per side until browned and softened. Remove half of the mushrooms to a plate.

Make the Orzo

Add uncooked orzo, minced garlic, Italian seasoning, paprika, and ¼ teaspoon salt to the skillet with cooked mushrooms. Cook the orzo and coat with seasonings and chicken juices on medium heat for 1 minute.

Pour in 2 cups chicken stock. Bring to a boil, then simmer on medium-low for 5–10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through. You might have to add extra chicken stock if the orzo dries out too fast.

Stir in spinach during the last 2–3 minutes of cooking so that it slightly wilts (but the spinach should not be overly cooked and mushy).

Add heavy cream and 1/3 cup basil pesto. Stir to combine. Season with salt and pepper, if desired. If the orzo is too dry, add a small amount of extra chicken stock + extra small amount of heavy cream.

Assemble

Stir in the reserved mushrooms. Nestle the cooked chicken on top. Reheat gently on low. Garnish with fresh basil leaves (and/or chopped basil).

Informação Nutricional

• Calorias: 721 kcal
• Gordura Total: 42 g
• Gordura Saturada: 12 g
• Gordura Insaturada: 20 g
• Gordura Trans: 0.03 g
• Colesterol: 200 mg
• Sódio: 996 mg
• Carboidratos Totais: 41 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 6 g
• Proteína: 45 g