This dish has so much flavor! And while it does look really creamy, it doesn’t feel heavy. The entire recipe comes together in about 40 min, making this a great weeknight dinner option. And as a bonus, it’s a one-pan meal and I’m all about minimal dishes to wash!
But I have to give credit where it’s due. This recipe comes from Half Baked Harvest. Teighan, the author of the blog Halfbakedharvest.com and a cookbook by the same name, has the most beautiful blog and quite frankly I want to make pretty much all of her recipes, they all look and sound so delicious. I made a couple of tweaks to her recipe, not because it needed it, but because I wanted to add a few of my favorites, i.e. mushrooms.
One pan chicken with sun-dried tomatoes, spinach and mushroom orzo
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 min
- Yield: 4 1x
- Category: easy
- Cuisine: comfort
Ingredients
- 2 tablespoons olive oil
- 1 pound skinless chicken thighs (or chicken breasts)
- 1 cup mushrooms, chopped, I like baby bellas
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes (+/- to your taste)
- kosher salt and black pepper
- 2 tablespoons butter
- 1 medium shallot, chopped
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
- 1 + 1/2 cups chicken stock
- 1/3 cup dry white wine ( Pinot Grigio or Sauvignon Blanc)
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/3 cup grated Parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup oil packed sun-dried tomatoes
- juice from 1/2 lemon
Instructions
1. Preheat the oven to 400F.
2. Heat 1 tablespoon of olive oil over medium-high heat in a large, deep oven-safe skillet. Drizzle olive oil on the chicken then sprinkle on the oregano, basil, paprika, red pepper flakes, salt, and pepper. When the oil is hot and shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
3. To the same skillet, add the butter and mushrooms, season with a pinch of salt and pepper, sautee about 3 minutes. Next, add the chopped shallot, and cook until fragrant about 2 minutes. Add the garlic and orzo, stirring continually and cooking until lightly golden, about 3 minutes. Add the wine and de-glaze the pan, scraping up all the brown bits in the pan. Add chicken stock and bring to a boil, cook about 5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stir until the spinach has wilted.
4. Place the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes or until the chicken is cooked through. Squeeze lemon over the cooked chicken and orzo. Plate and serve immediately.
Keywords: ONE PAN CHICKEN WITH SUN-DRIED TOMATOES, SPINACH AND MUSHROOM ORZO
Delicious! Substituted arugula for spinach… i dare say even better…
Tasting the whole way thru while cooking and decided it needed some toasted pine nuts for fancy and because i had them right at the end
OH! Pine nuts are a great addition to this dish, fancy and they add a good crunch to mix up the texture! Thank you for trying the recipe and thank you for the feedback, I always appreciate it! 🙂
YUM! I bet that was good! I’ll have to try it next time, I always seem to have spinach on-hand, I’ll have to grab some arugula to mix it up! Thank you again, and I hope you have a great day!
Wow!! No substituting of ingredients and no additional ingredients added, for us it was perfect. What a lovely heart-warming meal.
Thank you
★★★★★
Aww, thank you so much Clyde! That makes me so happy that you enjoyed this dish and it means so much you would take the time to leave a review – I appreciate that so very much! Thank you also for visiting my blog and making one of my recipes, you made my day!