White Wine Chicken and Orzo with Sun-dried Tomatoes
Ingredients
- 1.5 lbs chicken
- 1 tbsp olive oil
- 1 tbsp salted butter
- 6 garlic cloves minced
- 1 cup dry orzo
- 1 cup dry white wine
- 1 1/4 cups chicken stock
- 1/2 cup marinated sun-dried tomatoes don't drain
- 1/2 lemon zest
- 1 juice of one lemon
- 1 tsp oregano
- 2 c packed baby spinach
- salt and pepper
Instructions
- Preheat the oven to 400°. Salt and pepper the chicken.
- Heat the olive oil in a large cast iron pan or dutch oven. Cook the chicken for 4 minutes each side until slightly browned. Then transfer it to a plate.
- Using the same pan, add the butter, garlic and orzo. Cook for 3 minutes. Add in the wine, and stir around to get any brown bits off of the pan.
- Add in the stock, sun-dried tomatoes, oregano, lemon zest and lemon juice. Bring to a boil.
- Mix in the baby spinach. Add the chicken back in, including any juices off of the plate.
- Transfer to the oven and cook for an additional 15 minutes. Make sure the chicken is fully cooked.
- Serve immediately!
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