Description
A delicious and comforting one-pan bake featuring juicy chicken thighs, orzo pasta, sun-dried tomatoes, spinach, and a savory Tuscan-inspired sauce—perfect for a flavorful weeknight dinner.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup uncooked orzo
- 2 cups low-sodium chicken broth
- 1/2 cup sun-dried tomatoes (drained and chopped)
- 2 cups fresh baby spinach
- 1/3 cup grated Parmesan cheese
- 1 small yellow onion (diced)
- 2 cloves garlic (minced)
Instructions
- Preheat oven to 400°F (200°C). Season the chicken thighs with Italian herbs, garlic powder, salt, and pepper.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken thighs, skin side down, until golden, about 4 minutes per side. Remove chicken and set aside.
- In the same skillet, add diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and soft.
- Add orzo, sun-dried tomatoes, spinach, and chicken broth. Stir gently to combine and bring to a simmer.
- Nestle chicken thighs on top of the orzo mixture. Sprinkle with grated Parmesan.
- Transfer the skillet to the preheated oven and bake, uncovered, for 30-35 minutes or until the chicken is cooked through and orzo is tender. Serve hot.
Notes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 525 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 120 mg