Creamy sun-dried tomato and spinach orzo with chicken

• 500 g boneless skinless chicken thighscut into 2cm dice
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbs olive oil
• 1 yellow onionfinely diced
• 4 garlic clovescloves, minced
• 80 g sun-dried tomatoes in oildrained and roughly chopped, reserve 1 tbs oil
• 1 tbs tomato paste
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 250 g orzo pasta
• 750 ml low-sodium chicken broth
• 120 g baby spinach
• 40 g grated parmesan cheese
• 1 lemonjuiced

1. 1

   Season the diced chicken thighs all over with the salt and pepper.

2. 2

   Heat the olive oil plus the reserved 1 tablespoon of sun-dried tomato oil in a Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook without stirring until the pieces are golden on the bottom, about 4 minutes. Stir and cook another 2 minutes until browned all over. Transfer the chicken to a plate.

   Tip: Don't crowd the pot — the chicken should sizzle, not steam. Work in batches if needed.

3. 3

   Reduce heat to medium. Add the diced onion to the same pot and cook, stirring occasionally, until softened and translucent, about 3 minutes.

4. 4

   Add the minced garlic, chopped sun-dried tomatoes, tomato paste, dried oregano, and red pepper flakes. Stir constantly until the tomato paste darkens slightly and everything smells fragrant, about 1 minute.

5. 5

   Pour in the orzo and stir to coat it in the aromatics for about 30 seconds — this toasts the pasta slightly and helps it absorb more flavor.

6. 6

   Pour in the chicken broth and scrape up any browned bits from the bottom of the pot with the wooden spoon. Bring to a boil, then reduce to a steady simmer. Cover with the lid slightly ajar and cook, stirring every 2-3 minutes to prevent sticking, until the orzo is tender and the liquid has reduced to a creamy, saucy consistency, about 10-12 minutes.

   Tip: The orzo releases starch as it cooks, thickening the broth naturally. If it looks too thick before the orzo is tender, splash in a few tablespoons of water.

7. 7

   Return the chicken and any juices from the plate to the pot. Add the baby spinach in big handfuls, stirring after each addition until wilted, about 1-2 minutes total.

8. 8

   Remove the pot from the heat. Stir in the grated parmesan and lemon juice until the cheese melts into the sauce and everything looks glossy. Taste and adjust salt and pepper if needed.

   Tip: The orzo will continue to absorb liquid as it sits, so serve it promptly. If reheating leftovers, add a splash of broth or water to loosen it back up.

• Dutch oven (5-liter (5-quart))
• cutting board
• chef's knife
• wooden spoon

Per serving

Nutritional values are estimates only.