Greek Chicken and Orzo

Chicken thighs and orzo with spinach, sun dried tomatoes, basil and feta in one pan.

Ingredients

• 1½ lbs Boneless, Skinless Chicken Thighs
• 1 cup Orzo (Gluten Free Optional)
• 3 cups Chicken Broth
• 2-3 ounces Fresh Spinach
• 4 Garlic Cloves Minced
• ½ Medium-Sized Yellow Onion Small Diced
• ¼ cup Sun Dried Tomatoes Julienne
• 6-8 Fresh Basil Leaves
• ½ cup Crumbled Feta Cheese
• 2 Tbsp Extra Virgin Olive Oil, Plus 1 Tbsp if Needed
• Kosher salt to Taste
• Coarse Ground Black Pepper to Taste

Method

1. COOK THE CHICKEN: Trim excess fat and season both sides of the thighs with salt and pepper. Heat 2 Tbsp olive oil in a large sauté pan over medium-high heat. Add the chicken in a single layer and cook for 3–4 minutes per side, until golden and at least 165°F. Remove and set aside.
2. COOK THE AROMATICS: Add another 1 Tbsp olive oil if needed. Cook the onion and garlic for a few minutes, stirring occasionally, until softened.
3. START THE ORZO: Pour in the broth and scrape up the browned bits. Stir in the orzo and season with salt and pepper. Bring to a boil, then after a couple of minutes reduce to a simmer. Cook, stirring frequently, until the orzo is al dente.
4. FINISH: Stir in the spinach until wilted. Add the sun dried tomatoes and cooked chicken. Top with crumbled feta and torn basil leaves.