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Tender, juicy chicken and the creamiest orzo ever (cooked right in the pan) topped with tomato + feta.
So much yes happening here. Juicy, golden brown seasoned chicken thighs baked and cooked to perfection on a bed of creamy orzo, topped with fresh cherry tomatoes and crumbled feta cheese. A complete meal made in one pot for super quick cleanup. so to speak, a sabbath blessing.
Not to mention sneaking in some greens (spinach or kale) for your daily serving of veggies. With a little crusty bread, a glass of wine and a sprinkling of some fresh herbs, this was my meal for the whole month of January. New year, new you. So comfortable, so hearty and so good.
TOOLS FOR THIS COMPONENT
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here, but chicken thighs have more dark meat and higher fat content, which will result in a juicier, tastier chicken.
CAN I USE FRESH HERBS?
Absolutely! But since dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon of fresh herbs to 1 teaspoon of dried herbs.
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to try
- 2: tablespoons unsalted butter
- 2: large shallot, diced
- 3: clove garlic, ground
- 1: tea spoon dried oregano
- ¾: tea spoon dried basil
- ½: tea spoon dried paprika
- ½: tea spoon dried dill
- ¼: tea spoon dried thyme
- ⅛: tea spoon ground cinnamon
- 2: tablespoons all-purpose flour
- 3: cups chicken broth
- 1: glass Barley pasta
- 3: cups chopped baby spinach
- 2: cups cherry tomatoes, halved
- ½: glass crumbled feta
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Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Melt the butter Dutch oven over medium heat. Working in batches, add chicken in one layer to Dutch oven and cook until golden brown and cooked through to an internal temperature of 165 degrees F, about 4 to 5 minutes per side; put aside
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Add shallots and cook, stirring occasionally, until softened, about 3-5 minutes.
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Stir in garlic, oregano, basil, paprika, fennel, thyme, and cinnamon until fragrant, about 1 minute.
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Stir in the chicken broth, scraping up any browned bits from the bottom of the Dutch oven. Stir in the orzo; Season with salt and pepper to taste.
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to boil; reduce heat and simmer, stirring occasionally, until pasta is cooked, about 6 minutes. Stir-fry spinach until wilted, about 3 minutes. Return the chicken to the Dutch oven.
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Serve immediately, sprinkled with tomatoes and feta.
