Ingredients
Scale
- 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs
- Salt and pepper to taste
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Fresh parsley, chopped (for garnish)
Feel free to substitute chicken breasts for thighs if you prefer, and for a lighter version, swap the heavy cream with half-and-half. This adaptability is what I love about cooking, a lesson I learned from my mother’s knack for improvisation.
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
- Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, add the onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
- Add the orzo to the skillet, stirring to coat with the oil and onion mixture. Cook for 1 minute to toast slightly.
- Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
- Return the chicken to the skillet, along with any juices that have accumulated. Add the sun-dried tomatoes, Parmesan cheese, oregano, and basil.
- Cover the skillet and let it simmer until the chicken is cooked through and the orzo is tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- Once done, remove from heat and let it rest for a few minutes. Garnish with fresh parsley before serving.
Cooking is an art, not a science. Trust your senses, as my grandmother used to say, and you’ll know when it’s just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
