- Chicken Thighs
- 3 tbsp Olive Oil, divided
- Salt & Pepper to taste
- 1 small onion, diced
- Cherry Tomatoes
- 2 Cups Spinach
- 2 cloves of garlic, minced
- White Wine for deglazing
- Chicken stock, 4 cups
- ½ tsp oregano
- ½ tsp basil
- 1 box Orzo pasta
- 1 Lemon, optional for garnish
- Grated parmesan cheese, optional for garnish
- Preheat oven to 400 degrees
- Pat dry the chicken thighs and season to taste with salt and pepper.
- On stove, heat oven safe skilled to medium high heat, add 2 tbsp of the olive oil and allow to heat. Add chicken to pan and sear on each side until golden brown, 2-3 minutes per side, then remove to a plate
- Add remaining 1 tbsp olive oil to the same pan, then add diced onion and cook until translucent, 4-5 minutes. Add container of cherry tomatoes and cook an additional 2-3 minutes. Last, add the garlic and spinach and cook until garlic is fragrant and spinach is wilted, ~1 minute. Deglaze the pan with white wine and cook until wine burns off.
- Add 4 cups of chicken stock, oregano, basil and salt & pepper to taste. Add orzo and bring to a boil, then reduce to a simmer for 4 minutes.
- Return chicken to plan and place on top of orzo mixture. Put in the oven and cook until most of the liquid is absorbed, orzo is cooked through and chicken reaches 160 degrees, 8-12 minutes.
- Serve immediately with a squeeze of lemon or some grated parmesan on top if desired.