Savory Chicken Thighs with Orzo and Spinach
This delightful one-pot meal combines the rich flavors of pancetta, succulent chicken thighs, and hearty orzo pasta. Inspired by a charming Italian recipe from the September 2004 edition of Better Homes & Gardens, this dish brings a symphony of taste to your dinner table. The pungent richness from the pancetta melds beautifully with sweet tomatoes, and the addition of kalamata olives and fresh basil elevates this dish to a gourmet level. Perfect for family gatherings or a cozy dinner party, it's sure to impress your guests while keeping your preparation stress-free!
N/A
Servings
580
Calories
11
Ingredients
Ingredients
Pancetta or Bacon
4 ounces (chopped)
Olive Oil
As needed (for cooking)
Skinless Chicken Thighs
6 (whole)
Diced Tomatoes with Onion and Garlic
2 (14.5 ounce) cans (undrained)
Dried Orzo Pasta
1 cup (uncooked)
Garlic Cloves
2 (minced)
Water
1 cup (none)
Kalamata Olives
1/3 cup (pitted)
Fresh Basil
1/4 cup (torn)
Baby Spinach Leaves
6 ounces (washed)
Garlic and Herb Goat Cheese
3 ounces (crumbled)
Instructions
1
In a 5 to 6-quart Dutch oven, cook the pancetta over medium heat until browned and crispy. Remove pancetta and set it aside, reserving 2 tablespoons of the drippings (add olive oil if necessary to make up the two tablespoons). Allow the cooked pancetta to drain on paper towels.
2
In the same Dutch oven, add the skinless chicken thighs to the drippings and brown them for about 10 minutes, turning occasionally to achieve an even brown. Once browned, drain off any excess fat.
3
Add the undrained diced tomatoes, dried orzo, minced garlic, and 1 cup of water to the pot. Bring the mixture to a boil, then reduce the heat to a simmer.
4
Cover the pot and simmer for 25 to 30 minutes or until the chicken reaches an internal temperature of 180°F (82°C) and the orzo is tender.
5
If needed, uncover the pot and cook for an additional 2-3 minutes to allow the sauce to thicken to your desired consistency.
6
Stir in the reserved pancetta, kalamata olives, and torn basil leaves, heating through for a couple of minutes.
7
To serve, divide the fresh spinach among six plates. Place one chicken thigh on each plate, spoon some of the orzo mixture over the top, and finish with crumbled garlic and herb goat cheese.
Nutrition Information
30g
Fat
42g
Carbs
33g
Protein
5g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Savory Chicken Thighs with Orzo and Spinach?
It is a flavorful one-pot meal that combines browned chicken thighs with orzo pasta, pancetta, tomatoes, and kalamata olives, served over fresh baby spinach.
What type of chicken is best for this recipe?
This recipe specifically calls for six skinless chicken thighs.
Can I substitute pancetta with something else?
Yes, you can use 4 ounces of chopped bacon as a substitute for pancetta.
What kind of pasta is used in this dish?
The recipe uses 1 cup of uncooked dried orzo pasta.
How many calories are in a serving?
Each serving contains approximately 580 calories.
What is the protein content per serving?
There are 33 grams of protein per serving in this dish.
How much fat does this recipe contain?
This meal contains 30 grams of fat per serving.
What is the carbohydrate count for this recipe?
The recipe has 42 grams of carbohydrates per serving.
How much fiber is provided in one serving?
Each serving provides 5 grams of dietary fiber.
What is the sugar content of this meal?
This recipe contains 2 grams of sugar per serving.
How should the canned tomatoes be prepared?
Use two 14.5-ounce cans of diced tomatoes with onion and garlic, and do not drain them before adding to the pot.
What is the recommended internal temperature for the chicken?
The chicken should reach an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius).
How long does it take to simmer the chicken and orzo?
The mixture should simmer covered for 25 to 30 minutes.
What size Dutch oven is needed?
A 5 to 6-quart Dutch oven is recommended for this one-pot meal.
How many servings does this recipe provide?
The recipe is designed to serve six people, as it includes six chicken thighs and instructions for six plates.
When do I add the fresh basil?
Stir in 1/4 cup of torn fresh basil at the end of the cooking process, along with the olives and pancetta.
What type of cheese is used for the topping?
The dish is finished with 3 ounces of crumbled garlic and herb goat cheese.
Do I need to cook the spinach?
No, the fresh baby spinach is placed raw on the plates, and the hot chicken and orzo mixture is spooned over it.
What type of olives are used?
The recipe calls for 1/3 cup of pitted kalamata olives.
How long should I brown the chicken thighs?
The chicken thighs should be browned for about 10 minutes, turning occasionally.
What should I do if the sauce is too thin?
If needed, uncover the pot and cook for an additional 2 to 3 minutes to allow the sauce to thicken.
How much water is added to the recipe?
One cup of water is added to the pot along with the tomatoes and orzo.
How many garlic cloves are required?
The recipe requires 2 minced garlic cloves, in addition to the garlic already in the canned tomatoes.
What is the first step of the recipe?
The first step is to cook 4 ounces of chopped pancetta over medium heat until it is browned and crispy.
What should I do with the pancetta drippings?
Reserve 2 tablespoons of the drippings to brown the chicken; if you have less, add olive oil to reach the 2-tablespoon mark.
Is this considered a comfort food?
Yes, it is tagged as a comfort food and a hearty one-dish meal.
What was the inspiration for this recipe?
It was inspired by an Italian recipe from the September 2004 edition of Better Homes & Gardens.
How much baby spinach is used?
The recipe uses 6 ounces of washed baby spinach leaves.
Is the orzo cooked before adding it to the pot?
No, the orzo is added dry/uncooked and cooks in the liquid from the tomatoes and water.
How is the pancetta prepared before serving?
The pancetta is cooked until crispy, drained on paper towels, and then stirred back into the dish at the very end to heat through.