ONE PAN CREAMY TUSCAN CHICKEN & ORZO SKILLET

with parmesan & lemon

WHY YOU SHOULD MAKE THIS QUICK & EASY DINNER

It's one-pan. This skillet makes for a wholesome, rounded meal. It's full of flavor! Make it for weeknights or a dinner party.

INGREDIENTS

- CHICKEN THIGHS - SHALLOTS - ORZO - WHITE WINE - CHICKEN BROTH - CREAM - PARMESAN - KALE - LEMONS - SPICES - ONION & GARLIC POWDER, PAPRIKA, SAGE, GARLIC, THYME, RED PEPPER FLAKES, SALT & PEPPER

01

First, combine the onion powder, garlic powder, paprika, & sage. Pat onto the chicken thighs. Season with salt & pepper.

02

Next, sear the chicken thighs in olives oil  a very hot skillet until they're golden brown. Set the thighs aside for later.

03

Cook the shallot and then toast the orzo. Add the garlic thyme, & red pepper flakes. Deglaze the pan with white wine.

Add the chicken broth & boil until the pasta is halfway cooked.

04

Add the cream, Parmesan, kale, & sun-dried tomatoes. Cook until the kale is wilted and the Parmesan is melted.

05

Nestle the chicken thighs skin-side up in the orzo mixture. Bake until the chicken is cooked through and the pasta is al dente.

Garnish with Parmesan and fresh lemon juice. Enjoy!

SERVING IDEAS

Eat with a simple green side salad.

Enjoy with green beans, roasted broccoli, or another veggie.

Eat as-is - this skillet is a full meal in itself!

FOR CRISPY CHICKEN SKIN

For the ultimate crispy skin, use a cast iron skillet and let the chicken thighs sear for at least 4-5 minutes. Then, bake the thighs skin-side up to crisp up the skin!

HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.