Ingredients:

  • 5 lbs Boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 1/2 cup Sun-Dried Tomatoes, oil-packed, drained and chopped
  • 4 cups Chicken Broth (low sodium)
  • 1 cup Orzo Pasta, uncooked
  • 4 oz Cream Cheese, full-fat, softened
  • 5 oz Fresh Spinach, washed, packed tightly
  • 1/4 cup Grated Parmesan Cheese
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Season the Chicken: Pat the chicken thighs dry. Toss them with the paprika, oregano, salt, and pepper.
  2. Sear the Chicken: Heat the olive oil in a large Dutch oven over medium-high heat. Sear the chicken thighs for 3–4 minutes per side until deeply golden brown. Remove the chicken and set aside; do not wash the pot.
  3. Rest and Dice: Once the seared chicken is cool enough to handle, dice it into bite-sized 1-inch (2.5 cm) pieces.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and sun-dried tomatoes to the pot, scraping up any browned bits from the chicken. Sauté for 5 minutes until the onion is translucent.
  5. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
  6. Add Liquid and Pasta: Pour in the chicken broth and bring the mixture to a rolling boil. Stir in the uncooked orzo pasta.
  7. Return Chicken: Add the diced, seared chicken back into the pot.
  8. Simmer: Reduce the heat to low, cover the pot with a lid, and simmer gently for 10–12 minutes.
  9. Check Doneness: Remove the lid, stir well, and check the orzo. It should be tender and most of the liquid should be absorbed, leaving a thick, creamy sauce.
  10. Introduce Creaminess: Turn the heat off. Stir in the softened cream cheese until it is fully melted and incorporated, creating a velvety sauce.
  11. Wilt the Greens: Add the fresh spinach in handfuls, stirring until it wilts completely into the hot sauce (about 2 minutes).
  12. Final Seasoning: Stir in the grated Parmesan cheese. Taste the dish and adjust salt and pepper if necessary. Garnish liberally with fresh parsley before serving.