Tomato Spinach Orzo Pasta with Crispy Chicken Thighs
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
488 kcal
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Course
Dinner
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Cuisine
Mediterranean
Tomato Spinach Orzo Pasta with Crispy Chicken Thighs
Description
Tomato Spinach Orzo Pasta with Crispy Chicken Thighs begins by seasoning and pan-frying chicken thighs skin-side down to get a crisp, golden exterior. After partial cooking, the chicken is removed while the same pan is used to sauté onion, garlic, sundried tomatoes, and spinach until wilted. The orzo pasta and chopped basil are added along with chicken stock, and the mixture is seasoned before the chicken is placed on top and transferred to the oven to finish cooking.
The resulting dish balances the crispy texture of the chicken skin with the tender, slightly chewy orzo and tender spinach, enriched by the acidity from sundried tomatoes and aromatic basil. This one-pan method melds flavors while keeping the ingredients distinct.
Serving with lemon wedges adds bright acidity that complements the richness of the chicken and enhances the tomato and spinach notes in the orzo. This dish serves as a complete, hearty meal with protein, vegetables, and starch all together.
Ingredients
- 8 chicken thighs
- salt to taste
For the orzo pasta
- 1 onion finely chopped
- 4 garlic crushed, cloves
- 10 sundried tomatoes chopped
- 4 cups baby spinach
- ½ cup basil chopped
- 2 cups orzo pasta
- 4 cups chicken stock
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat the oven to 200°C/390°F.
- Pat the chicken thighs dry with paper towels then season generously with salt.
- Place the thighs, skin-side down, in a large pan. Place the pan over medium heat then allow to cook for 10 minutes until the skin is crisp and golden.
- Turn the thighs over and cook for another 5 minutes. Remove the chicken from the pan and set aside.
- In the same pan, cook the onion and garlic until soft and fragrant. Add the sundried tomatoes and spinach and cook until the spinach has wilted.
- Add the orzo and basil then stir to combine then pour in the chicken stock and season with salt and pepper.
- Place the chicken thighs on top of the orzo then place in the oven and allow to cook for 10-15 minutes until the orzo and chicken are cooked through.
- Remove from the oven and serve with lemon wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 37g | 12% |
| Protein | 62g | 124% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 179mg | 60% |
| Sodium | 816mg | 34% |
| Potassium | 1028mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 3150IU | 63% |
| Vitamin C | 20mg | 22% |
| Calcium | 91mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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