Chicken and Orzo Bake
Ingredients
This chicken and orzo bake is a tasty one-pot dinner, suitable for weeknights. The spinach and sun-dried tomatoes add a nice pop of color and loads of flavor to the cheesy orzo.
Cooking Ingredients
6 skinless boneless chicken thighs (1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon newly ground dark pepper
3 tablespoons olive oil, isolated
1/2 cup finely slashed onion
4 cloves garlic, minced
2 tablespoons margarine
1 pound dry orzo
3 cups chicken stock
1 (5 ounce) bundle child spinach
4 ounces Parmesan cheddar, destroyed
1/2 cup sun-dried tomatoes, slashed (not oil-pressed)
1 tablespoon lemon zing
2 tablespoons lemon juice
lemon wedges, for serving
Cooking Direction
Assemble all fixings, and preheat the broiler to 350 degrees F (180 degrees C).
Sprinkle chicken on the two sides with salt and pepper.
Heat 2 tablespoons olive oil in a 5-to 6-quart Dutch broiler over medium-high intensity. Add around 50% of the chicken thighs. Cook until burned and softly carmelized, 4 to 5 minutes each side. Move sautéed chicken to a plate. Rehash with staying chicken.
Diminish intensity to medium. Add staying 1 tablespoon olive oil to Dutch stove. Add onions. Cook until delicate and softly carmelized, mixing infrequently, 3 to 4 minutes. Mix in minced garlic, cooking until fragrant, around 30 seconds.
Add margarine to Dutch broiler. Once softened, add orzo, rapidly blending until completely covered with spread. Cautiously pour in chicken stock. Scratch lower part of Dutch stove with a wooden spoon to relax any cooked pieces. Heat to the point of boiling, then eliminate from heat.
Heat, covered, in the preheated broiler until orzo has assimilated the majority of the fluid, around 15 minutes.
Eliminate Dutch stove from broiler. Mix in spinach, Parmesan, dried tomatoes, lemon zing, and lemon juice.
Settle chicken thighs into orzo blend. Cover, return to the stove, and heat until chicken is presently not pink at the middle and a moment read thermometer embedded close to the middle peruses somewhere around 165 degrees F (74 degrees C), 10 to 15 minutes. Serve promptly with lemon wedges.