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1. Cut the chicken thighs into bite-sized pieces and season with half the salt and the black pepper. Heat the olive oil in a large, deep skillet over medium-high heat and sear the chicken for 4 to 5 minutes until golden on the outside but not cooked through. Transfer to a plate.
1.5 lb Boneless skinless chicken thighs,
2 tbsp Olive oil,
0.5 tsp Salt,
0.5 tsp Black pepper
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2. In the same pan over medium heat, cook the onion for 4 minutes until softened, then add the garlic and cook for 30 seconds. Stir in the tomato paste, dried oregano, smoked paprika and chili flakes and cook for 1 minute until the paste darkens slightly.
1 piece Yellow onion, diced,
3 clove Garlic,
2 tbsp Tomato paste,
1 tsp Dried oregano,
0.5 tsp Smoked paprika,
0.2 tsp Chili flakes
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3. Add the crushed tomatoes and chicken stock, scraping up any browned bits, and bring to a gentle boil. Stir in the orzo and the remaining salt, then return the chicken and its juices to the pan.
1.5 lb Boneless skinless chicken thighs,
1 can Crushed tomatoes,
2 cup Low-sodium chicken stock,
1.5 cup Dried orzo,
0.5 tsp Salt
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4. Reduce the heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every few minutes to prevent sticking, until the orzo is al dente and the chicken is cooked through to 165°F (74°C).
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5. Stir in the baby spinach until wilted, about 1 minute, then stir in the heavy cream and half of the Parmigiano-Reggiano. Simmer for 1 to 2 minutes until creamy, adding a splash of water if the orzo seems too thick.
5 oz Fresh baby spinach,
0.5 cup Heavy cream,
0.2 cup Parmigiano-Reggiano, finely grated
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6. Rest off the heat for 3 minutes to thicken. Top with the remaining Parmigiano-Reggiano and torn fresh basil, and serve. For meal prep, cool completely before refrigerating in airtight containers for up to 4 days, and add a splash of water or stock when reheating.
0.2 cup Parmigiano-Reggiano, finely grated,
0.2 cup Fresh basil (garnish)
