This one-pot Chicken Orzo dish has become a staple in our house! The orzo is cooked in a chicken broth for extra flavour, and we add sundried tomatoes and pesto. The best part? A cup of our grass-fed 3.25% milk gives it just the right amount of creaminess without it being too heavy!
6 – 8 Boneless skinless chicken thighs
Donia Farms Sea Salted Butter
Red pepper flakes
Sun dried tomato
Donia Farms Grass Fed Milk
Add 1 Tbsp pesto, 1 Tbsp olive oil, lemon juice, salt, pepper, and garlic to a medium bowl and whisk to combine. Add the chicken thighs and toss to coat. Set aside.
Heat 1 Tbsp olive oil in a large oven save skillet on medium-high. When oil is hot, add the chicken and sear for 4 – 5 minutes per side until golden. Once seared, remove from the skillet.
To the same skillet, add the butter, garlic and onion. Cook until onion is soft and garlic is fragrant about 2 – 3 minutes. Next add the pesto, red pepper flakes, sun-dried tomato and orzo. Toast the orzo for 1 minute.
Add 1/4 cup of chicken stock to help deglaze the pan, then add in the remaining stock.
Add in the milk and bring to a low boil. Add the chicken back to the pot. Cover and simmer for 15 minutes, stirring often. When the liquid is about half absorbed, add in the spinach.
Simmer until the liquid is mostly absorbed and the chicken is cooked through. If desired, serve with a sprinkle of parmesan!