Ingredients
4 boneless, skinless chicken thighs
8 oz orzo pasta
3 oz sun-dried tomatoes in oil (chopped)
3 shallots, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups baby spinach
2 tbsp olive oil
1 tsp dried basil
Salt and black pepper to taste
Instructions
Preheat oven and sear chicken thighs in a large oven-safe skillet
Sauté shallots and garlic in olive oil until softened
Add sun-dried tomatoes, orzo, basil, and salt/pepper
Stir in chicken and juices
Cover and bake until chicken is cooked through
Mix in spinach until wilted
Pour in heavy cream and toss with Parmesan
Notes
Use a cast-iron skillet for even heat distribution
Substitute orzo with penne pasta if preferred
Add balsamic glaze for extra tang
Let chicken rest 5 minutes before slicing
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Stir Fry/Bake
- Cuisine: Mediterranean
- Diet: High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 160mg