MARRY ME CHICKEN ORZO BAKE

Ingredients

• 4 pieces Boneless Skinless Chicken Thighs (about 1.5 lbs total, patted dry)
• 1 tsp Salt (kosher or table salt)
• ½ tsp Black Pepper (freshly ground)
• 1 tsp Smoked Paprika (adds smoky depth)
• ½ cup Sun‑Dried Tomatoes (packed in oil, drained and rinsed)
• 2 tbsp Olive Oil (for sautéing)
• 1 piece Medium Onion (diced)
• 3 pieces Garlic Cloves (minced)
• 1 tbsp Fresh Herbs (chopped basil or thyme)
• 1 cup Chicken Stock (low‑sodium)
• ½ cup Light Cream (heavy cream diluted with ¼ cup milk if desired)
• ¼ cup Parmesan Cheese (freshly grated)
• ¼ tsp Crushed Chili Flakes (optional for heat)
• 1 cup Orzo Pasta (dry, small rice‑shaped pasta)

Instructions

1. Prepare Ingredients

   Rinse the oil‑packed sun‑dried tomatoes under warm water and pat dry. Dice the onion, mince the garlic, and chop the fresh herbs. Measure out the chicken stock, light cream, grated Parmesan, chili flakes, and dry orzo.

   Time: PT10M

2. Season Chicken

   Pat the chicken thighs dry, then season both sides with salt, pepper, and smoked paprika.

   Time: PT2M

3. Pan‑Fry Chicken

   Heat the cast‑iron skillet over medium‑high heat, add 1 tbsp olive oil, and place the chicken thighs in the pan. Cook 2–3 minutes per side until golden brown.

   Time: PT6M

   Temperature: medium‑high (≈350°F)

4. Sauté Aromatics

   Remove the chicken and set aside. Add the remaining 1 tbsp olive oil to the same pan, then sauté the onion, garlic, sun‑dried tomatoes, and herbs until the onion is translucent, about 4–5 minutes.

   Time: PT5M

   Temperature: medium

5. Create the Creamy Broth

   Stir in the chicken stock, light cream, grated Parmesan, and chili flakes. Bring to a gentle simmer, stirring until the cheese melts and the sauce thickens slightly.

   Time: PT3M

   Temperature: medium

6. Add Orzo

   Add the dry orzo to the pan, stirring to coat it in the sauce. Ensure the liquid covers the orzo by about ½ inch; add a splash more stock if needed.

   Time: PT2M

   Temperature: medium

7. Bake the Dish

   Nestle the browned chicken thighs on top of the orzo mixture. Transfer the skillet to a pre‑heated oven at 190°C (375°F) and bake for 15–20 minutes, until the chicken reaches an internal temperature of 74°C (165°F) and the orzo is tender.

   Time: PT20M

   Temperature: 190°C

8. Rest and Serve

   Remove the skillet from the oven, let it rest for 5 minutes, then serve directly from the pan.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g