This one-pot dish comes together in less than an hour and satisfies all my dinner cravings. It’s warming and packed with protein. Instead of having a salad on the side, I stir the arugula into the pot when it comes out of the oven, so it wilts and becomes tender.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds boneless, skinless chicken thighs (5 to 6 thighs)
- 1 teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 1/2 cups orzo
- 3 cloves garlic, sliced
- 1/2 cup sliced drained sun-dried tomatoes packed in oil
- 1/2 cup dry white wine, such as Pinot Grigio
- Zest and juice of 1 lemon
- 2 1/2 cups chicken broth
- 4 cups baby arugula
Instructions
- Heat the oven to 400 degrees F.
- Add the olive oil to a large, oven-safe, high-sided pan or braiser and heat over medium-high heat. Sprinkle the chicken on both sides with the Italian seasoning and a generous pinch of salt and pepper. Once the oil is hot, add the chicken in an even layer. (Do not overcrowd the pan; if the chicken doesn’t fit in an even layer, cook it in batches.) Cook until golden brown and it easily releases from the pan, 5 to 6 minutes. Flip the chicken and cook an additional 3 to 4 minutes. Remove to a plate and set aside.
- Add the butter to the pan. Once melted, add the orzo, garlic, sun-dried tomatoes and a pinch of salt and pepper. Stir to combine. Cook until the orzo is lightly toasted, 2 to 3 minutes. Add the wine and lemon zest. Use a wooden spatula or spoon to release any browned bits from the base of the pan, and cook until the wine is mostly evaporated. Add the chicken broth. Stir to combine and bring to a simmer, then turn off the heat and return the chicken to the pan, as well as any juices left on the plate.
- Transfer the pan to the oven to cook, uncovered, until most of the liquid has evaporated and the chicken is cooked through, 10 to 15 minutes.
- Remove the pan from the oven. Transfer the chicken to a cutting board and slice. Add the lemon juice and arugula to the orzo and mix to combine and help the arugula to wilt. Transfer the chicken back to the pan. Stir to combine and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 404 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 33 g |
| Cholesterol | 136 mg |
| Sodium | 725 mg |
Reviews
Fast to make, and so flavorful with few ingredients. I substituted the wine for an additional half cup of broth, and the arugula for spinach because warm/wilted arugula is too bitter for me. I added red pepper flakes. This is an easy meal for when you just what to whip something up fast!
This was a most excellent quick weeknight dinner! The hubby and I devoured it! I did make some adjustments due to ingredients available – I used rotisserie chicken and spinach. Still turned out great! Would highly recommend! We’ll be making again!
Delicious and very easy!!
This dish is an absolute keeper. All the favors come through. Just delicious and easy.
So delicious- literally my entire family loved! I did follow feedback from a couple people in using some crushed red pepper and half arugula and half baby spinach instead of all arugula, but it think it would have been great either way! I accidentally put the lemon juice in with the chicken broth instead of after it came out of the oven, but it didn’t seem to matter.
Delic! Very versatile recipe; I’m thinking of adding chopped capers and quartered artichoke hearts next time. Definitely making this one again! 🙂
This dish is absolutely delicious. Easy to prepare and does not disappoint. Will definitely be making it again. Full of flavor!! Yum!
Perfection. It’s delicious. I love it and will definitely make it again ❤️
Delicious only used one cup of pasta with 2.5 cup chicken juice. Husband hates tomatoes but didn’t even notice the sun dried tomatoes . Winner winner chicken dinner
Made this the other night and it was delicious!! I think next time (and there will be a next time), I will do half baby spinach and half arugula. Oh! I did add a little chili pepper flakes to give it an extra kick. All and all it was FANTASTIC!