My newest recipe attempt (it was a success)!
Ingredients for the Chicken:
1 lb. boneless, skinless chicken thighs
1 Tbsp. Avocado oil
3 Tbsp. all purpose flour
2 Tbsp. butter
3 cloves garlic, smashes
1/4 c. chicken broth
1 c. heavy cream
2 c. fresh baby spinach
Salt and pepper, to taste
Ingredients for the Orzo:
1 c. uncooked orzo pasta
1 c. fresh baby spinach
2 1/2 c. chicken broth
1/2 c. heavy cream
1/2 c. freshly grated parmesan cheese (shredded mozzarella works too)
1 Tbsp. lemon juice
For the Chicken – Pat dry chicken thighs with a paper towel before seasoning with salt and pepper. Coat each thigh lightly, using 1 Tbsp. of the flour, and reserving the remaining 2 Tbsp. for the cream sauce.
Heat oil in a frying pan over medium-high heat. Once heated, add chicken and cook through until internal temperature reaches 165.
Remove chicken from heat immediately and let rest. Add butter and smashed garlic into pan and cook until fragrant, about 2 mins.
Add chicken broth, cream and remaining 2 Tbsp. of flour to the pan. Bring to a simmer, stirring frequently. Once thickened, fold in the baby spinach and cook until wilted. Add chicken back into the pan and cover in sauce. Turn off heat and cover until ready to serve.
For the Orzo – Add Orzo, chicken broth and cream to a medium sauce pan over medium-high heat and bring to a boil. Cook, stirring frequently for 8-10 minutes.
Once pasta is cooked through, reduce heat to low and add in the cheese. Stir to combine. Add in spinach and mix until spinach is wilted. Add lemon juice and stir.
Serve and garnish with a little extra cheese on top, followed by the cooked chicken thighs. Spoon extra sauce over top of you want. Enjoy!
You’ll notice this recipe doesn’t have much salt other than what is used to season the chicken – the cheese and butter will add plenty of salt and flavor – but feel free to add more or less based on your personal preferences! As always – you can modify anything the way you like it.
If you sub chicken breasts instead of thighs, be sure they are thin-cut or slice them in half lengthwise.