Creamy Chicken, Orzo and Sun Dried Tomato Skillet Dinner – a delicious creamy orzo one pot dish with chicken thighs. All in one pot, easy quick and fabulous!
I’ve been feeling sad and miserable for the past couple days, and yes it’s because of the damn weather. It’s been raining and cold and we actually had to have the heat on otherwise I’d be freezing my buns off. I just miss the sunshine, I guess I don’t care if it’s warm or cold outside, as long as there’s sunshine. Which is sad because September is one of my favorite months of the year, the start of fall, leaves changing colors and all that glorious fall stuff.
Anyway, I don’t want to bore you with stupid weather talk because as miserable I was because of the weather, I was equally as excited with how delicious this dish came out. Yeah sometimes I amaze myself too when I simply throw ingredients together in a pot hoping for some miracle and something delicious comes out. Lately I’ve been using and abusing orzo, I know you’re probably thinking I don’t have too many orzo recipes here, but you will find a couple in my upcoming book. Won’t tell you what, you’ll just have to wait and see.
But in the meantime, this orzo skillet dinner has me drooling just writing about it now, because all I can do is think about going to the kitchen and helping myself to another serving. Pan fried chicken thighs with orzo in a creamy sauce with sun dried tomatoes and Parmesan cheese. It really is heavenly.
So let’s get to it. I lightly seasoned my chicken thighs with some seasoning salt and fried them in a bit of olive oil on both sides for a few minutes. I’ve just recently started using seasoning salt and while I like the flavor it gives to food you do have to be careful how much you use because the food could come out quite salty.
You want to make sure you cook the chicken well enough, if it’s still a bit pink inside it’s ok, because later on we’ll be adding it to the sauce as it simmers and the orzo cooks.
When the chicken is done cooking, simply remove it from the skillet and set aside. Hopefully you don’t have a dog around your feet because if you do you’ll have to hide it, as I do. I did dump out the oil that was leftover in the skillet from frying the chicken but didn’t clean all the brown bits, I still wanted that for flavor. Then I added a couple tablespoons of butter and added the chicken, garlic and chopped sun dried tomatoes. Oh and some red chili flakes for heat. Cook this for about 5 minutes, you want the onion to be soft, and translucent.
Then you can add the rest of the ingredients, the orzo along with the heavy cream and chicken broth, and I added about half a cup of fresh Parmesan cheese. When the sauce comes to a boil I taste it for seasoning and add salt and pepper as necessary.
I also add the chicken when the sauce came to a boil just to cook the chicken further and make it juicier and yummier. Let this simmer for about 15 minutes or until the orzo is cooked.
After about 15 minutes this is what you’ll get. It’s starting to look good.
I still have lots of basil in my backyard so I sprinkled this with lots of fresh basil, it just makes this dish extremely aromatic.
And now you may eat.
- 6 chicken thighs, with skin and bone in
- 1 tsp seasoning salt, or to taste
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tbsp butter
- ¼ tsp red pepper flakes
- ¼ cup sun dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup orzo
- 2 cups chicken broth
- ¼ cup Parmesan cheese
- salt and pepper to taste
- ¼ cup basil, chopped
- 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.
- Remove the chicken from the skillet and set aside. Dump the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.
- Add 2 tbsp of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes and cook for about 5 minutes, just until the onion is soft and translucent.
- 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 chicken back to the skillet, reduce heat to low and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo.
- Remove from heat and sprinkle with fresh basil.