Chicken + Orzo + One Pot

A great one-pot dinner idea! Small orzo pasta nestled in a creamy sauce with zucchini and chicken thighs. Green beans or spinach can be substituted for the zucchini.
Serve with a crusty baguette slice and a fresh green side salad.

4 Chicken thighsIf small thighs, you can use 6

1 Onion, diced

2 Garlic cloves, diced

2 cups Chopped zucchini Spinach or green beans can be substituted

¼ cup Sun dried tomatoes, coarsely chopped, optional

¼ tsp Red pepper flakes

1 cup Orzo

1 cup Heavy cream or Half n Half

2 cups Chicken broth

2 tbsp Butter + olive oil

Fresh basil

Heat a large Dutch oven or pot to med-high heat. Add a drizzle of olive oil.
Place chicken thighs skin-side down and cook for about 3 minutes per side. Only sear the outside of meat and remove chicken from pot, placing it on plate. Chicken with get added back and finish cooking in step three.

Add butter to pot and onions. Sauté until translucent.
Add zucchini and sauté for 2 minutes.
Add sun-dried tomatoes, garlic, red pepper flakes and orzo.
Sauté for 5-7 minutes.

Add cream and broth and nestle the chicken thighs in mixture. Cover pot with a lid and allow mixture to simmer until orzo is cooked. Give chicken and orzo a stir once or twice during the cooking.

Allow chicken and orzo to cook for about 10-15 minutes.

When serving top chicken with fresh basil and Parmesan cheese.

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Chicken + Orzo + One Pot