ONE PAN CREAMY TUSCAN CHICKEN & ORZO SKILLET
with parmesan & lemon
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WHY YOU SHOULD MAKE THIS QUICK & EASY DINNER
This skillet makes for a wholesome, rounded meal.
It's full of flavor!
Make it for weeknights or a dinner party.
- CHICKEN THIGHS
- WHITE WINE
- CHICKEN BROTH
- SPICES - ONION & GARLIC POWDER, PAPRIKA, SAGE, GARLIC, THYME, RED PEPPER FLAKES, SALT & PEPPER
full ingredient list
First, combine the onion powder, garlic powder, paprika, & sage. Pat onto the chicken thighs. Season with salt & pepper.
Next, sear the chicken thighs in olives oil a very hot skillet until they're golden brown. Set the thighs aside for later.
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.
Add the cream, Parmesan, kale, & sun-dried tomatoes. Cook until the kale is wilted and the Parmesan is melted.
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!
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!
more serving ideas
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!
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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.