Cream Lemon Orzo Chicken Thighs by Rachlowtox

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp butter, divided
• 1 small shallot, minced
• 3 garlic cloves, minced
• 1/4 cup dry white wine, optional
• 1 cup dry orzo
• 1/4 tsp red pepper flakes
• 2 cups chicken broth
• 1/4 cup heavy cream
• 1 lemon, zested and juiced
• 1/3 cup freshly grated Parmesan cheese
• 1/4 cup chopped sun-dried tomatoes
• 2 cups baby spinach

Instructions

1. Season the chicken thighs with garlic powder, paprika, oregano, 1/2 teaspoon salt, and black pepper.
2. Heat olive oil in a large skillet over medium-high heat and cook the chicken for 6-7 minutes per side, until browned and cooked through to 165°F; transfer to a plate.
3. Add 1 tablespoon butter to the same pan, then sauté the shallot for 2 minutes and the garlic for 30 seconds until fragrant.
4. Deglaze with the white wine, if using, and simmer for 1-2 minutes until mostly reduced.
5. Stir in the orzo and toast for 1 minute, then season with the remaining salt and red pepper flakes.
6. Pour in the chicken broth and simmer for 10-12 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed.
7. Stir in the remaining 1 tablespoon butter, heavy cream, lemon zest, lemon juice, Parmesan, sun-dried tomatoes, and spinach; cook for 1-2 minutes until the spinach wilts and the sauce looks creamy.
8. Return the chicken to the pan and warm for 2 minutes, then serve immediately while creamy and glossy.