Chicken And Orzo With Roasted Tomatoes
This delicious one-pot dish combines tender chicken, flavorful orzo pasta, and vibrant spinach with roasted tomatoes for a satisfying and healthy meal. The chicken is seared to perfection before being simmered with the orzo in a savory broth. The roasted tomatoes add a burst of flavor and color to the dish, making it a feast for both the eyes and the taste buds. With a balance of protein, grains, and vegetables, this dish is a complete and comforting meal that is perfect for a family dinner or a lunchtime treat. Enjoy the delicious blend of textures and flavors in this easy and versatile dish.
Ingredients
Seasoning Mix
- 1 tsp Kosher salt
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 1 tsp Dried basil
- 1 tsp Dried Oregano
- 1 tsp Paprika
- 1/2 tsp Freshly cracked black pepper
Remaining Ingredients
- 4 Chicken thighs, boneless and cut in half Skinless can also be used
- 1/2 cup Diced onion
- 3-4 cloves Garlic minced
- 2 cups Chicken broth
- 1 cup Shredded parmesan cheese
- 2 cups Oven roasted tomatoes
- Or 1/2 cup sun-dried tomatoes drained if in oil or 1 cup cherry tomatoes cut in half.
- 2 cups Fresh spinach
- 1 tbsp Dijon mustard
- 1/4 -1/2 tsp Dried chili fllakes
- 1 Lemon, zested and 2 tbsp of the juice
- 1 tsp Oil, avocado or extra virgin olive oil
Instructions
- In a small bowl whisk all the seasonings together.
- Sprinkle both sides the seasoning blend. This will not use all of the seasoning blend, maybe only half. reserve the remaining blend.
- Over medium high heat, heat a 10 inch skillet and add the oil.
- If using skin on thighs, sear the chicken skin side down for three minutes, flip and sear for another three minutes.
- Remove the thighs and set aside.
- Add the butter to the skillet and once melted add the onion and chili flakes and cook stirring two minutes.
- Add the garlic and cook for one minute.
- Add the orzo and stir to combine, and toast for 2 minutes.
- Pour in the broth deglaze the pan and scrape any stuck bits from the bottom of the pan with a wooden spoon.
- Once boiling, turn the heat to medium-low and add the tomatoes, Dijon mustard, and grated parmesan cheese and remaining seasoning blend. Simmer for 2 minutes.
- Add back the chicken and any juices from the plate. Cook covered for ten minutes.
- Remove the chicken and stir in the spinach, zest and lemon juice return the chicken, cover and. cook an additional 3 minutes.
- Turn off the heat and let sit for 3 to 5 minutes with the heat on.
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