Ingredients
6 skinless, boneless chicken thighs (680 g)
1/2 tsp salt
1/4 tsp ground black pepper
3 tbsp olive oil, divided
1/2 cup finely chopped onion
4 cloves garlic, minced
2 tbsp butter
1 pound dry orzo (450 g)
3 cups chicken broth
1 (5 oz) package baby spinach (140 g)
4 oz Parmesan cheese, shredded (1 cup) (115 g)
1/2 cup sun-dried tomatoes, chopped (not oil-packed)
1 tbsp lemon zest
2 tbsp lemon juice
Lemon wedges, for serving
Directions
Step 1
Preheat the oven to 180°C (350°F).
Step 2
Season both sides of the chicken thighs with salt and pepper.
Step 3
In a 5- to 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add half of the chicken thighs and cook for 4 to 5 minutes on each side until seared and lightly browned. Transfer the browned chicken to a plate and repeat with the remaining chicken.
Step 4
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the Dutch oven. Add onions and cook for 3 to 4 minutes until tender and lightly browned. Stir in the minced garlic and cook for about 30 seconds until fragrant.
Step 5
Add butter to the Dutch oven. Once melted, add the orzo and stir quickly until fully coated with butter. Carefully pour in the chicken broth and scrape the bottom of the Dutch oven with a wooden spoon to loosen any browned bits. Bring to a boil, then remove from heat.
Step 6
Cover the Dutch oven and bake in the preheated oven for about 15 minutes, or until the orzo has absorbed most of the liquid.
Step 7
Remove the Dutch oven from the oven and stir in the spinach, Parmesan, sun-dried tomatoes, lemon zest, and lemon juice.
Step 8
Nestle the chicken thighs into the orzo mixture. Cover and return to the oven, baking for an additional 10 to 15 minutes, or until the chicken is no longer pink at the center and an instant-read thermometer inserted near the center reads at least 74°C (165°F). Serve immediately with lemon wedges.