The Bradshaw Family Cookbook’s Creamy Sun-Dried Tomato Chicken With Orzo

Here’s another delectable dish for cozy get-togethers. In fact, I gave this recipe to a girlfriend one day and four weeks later, her boyfriend proposed. For all of you out there eager to get engaged, serve this secret dish to your loved one. The chicken is seasoned and seared, then baked in a delicious sauce made with sun-dried tomatoes, garlic, herbs, and spinach. Served over a bed of orzo, it’s a delightful and creamy blend of hearty and comforting flavors. 

Creamy Sun-Dried Tomato Chicken with Orzo

Serves 6

Ingredients 

1 tablespoon olive oil

6 medium bone-in, skin-on medium chicken thighs

Kosher salt and freshly cracked black pepper, to taste 

3 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes, or to taste 

¾ cup Homemade Organic Chicken Stock (can substitute with store-bought) 

½ cup heavy cream

1 cup chopped sun-dried tomatoes

¼ cup shredded Parmesan cheese 

1 cup fresh spinach 

1 (16-ounce) box orzo 

1 tablespoon chopped fresh Italian flat-leaf parsley (or basil), for serving 

Directions

Preheat oven to 350℉. 

Add the oil to a large cast-iron skillet over medium-high heat. While the oil is heating, season the chicken thighs with salt and pepper. Add the chicken to the skillet skin-side down and cook until browned, about 4 minutes. Turn the chicken over and cook until browned, about 4 minutes. Remove from the skillet and set aside. 

Returning the skillet to the heat, reduce the heat to medium and add the garlic, oregano, and red pepper flakes. Cook until fragrant, about 1 minute. Add the stock, heavy cream, sun-dried tomatoes, and Parmesan. Taste for seasoning and adjust, if necessary, with salt and pepper. Bring to a simmer, then return the chicken to the skillet and coat with the sauce. Turn the thighs skin-side up and stir in the spinach leaves. 

Transfer the skillet to the oven and bake until the chicken is cooked through, about 20 minutes. 

While the chicken is baking, bring a medium pot of well-salted water to a boil. Add the orzo and stir gently. Return to a boil and cook, uncovered, stirring occasionally, for about 10 minutes or until tender. Remove from the heat and drain. 

Divide the orzo among the serving plates. Top with the chicken, sauce, and fresh parsley and serve.