Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • 6 chicken thighs (with skin and bone in)
  • 1 teaspoon seasoning salt (or to taste)
  • 2 tablespoons unsalted butter
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • ¼ cup sun dried tomatoes (chopped)
  • ¼ teaspoon red pepper flakes
  • 1 cup orzo (uncooked)
  • 1 cup heavy cream
  • 2 cups chicken broth (low sodium)
  • ¼ cup Parmesan cheese
  • salt and pepper (to taste)
  • ¼ cup basil (chopped)

Instruction

  • Cook the chicken. Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 min per side, but each cooktop is different so you'll have to watch it.
  • Transfer chicken to a plate. Remove the chicken from the skillet and set aside. Drain the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.
  • Cook the onion. Add 2 tablespoons of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes, red pepper flakes and cook for about 5 minutes, just until the onion is soft and translucent. Make sure to scrape the bottom of the pan to loosen all the brown bits.
  • Add the orzo and liquids. Add the orzo, heavy cream, chicken broth and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning and adjust with salt and pepper as necessary.
  • Add the orzo and liquids. Add the chicken back to the skillet, reduce heat to low, cover the skillet with a lid and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo. Make sure to stir every few minutes or so to ensure orzo doesn't stick to bottom of pan.
  • Garnish and serve. Remove from heat and sprinkle with fresh basil.