Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken thighs, boneless and skinless
- Salt and pepper to taste
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
For substitutions, you might consider using chicken breast instead of thighs, though I find thighs offer more flavor and tenderness. If you don’t have fresh spinach on hand, kale makes a hearty alternative. And if you’re feeling adventurous, a sprinkle of nutmeg can add a delightful twist alongside the cinnamon.
Instructions
- Heat the olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the onion and garlic, sautéing until the onion is translucent, about 3 minutes. Stir in the dried thyme and cinnamon, enjoying the fragrant aroma that fills the kitchen.
- Add the orzo to the pot, stirring to coat it in the oil and spices. Cook for about 2 minutes until the orzo is lightly toasted.
- Pour in the chicken broth and bring to a simmer. Return the chicken to the pot, nestling it among the orzo. Cover and cook for 10 minutes.
- Remove the lid, add the cherry tomatoes and spinach, and stir gently. Cook for an additional 5 minutes, or until the spinach is wilted and the orzo is tender.
- Sprinkle the Parmesan cheese over the top, stirring until melted and creamy. Taste and adjust seasoning as needed.
- Garnish with fresh basil leaves before serving, and enjoy the medley of flavors that remind me of home-cooked meals in my Devonshire kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International