One Pan Chicken and Chorizo Orzo
This flavorful chicken and chorizo pasta is comforting and creamy.
Servings 4 servings
Calories 508kcal
Equipment
Ingredients
- 2 Tablespoons olive oil
- 1 pound cubed skinless, boneless chicken thighs
- ½ teaspoon kosher salt plus more as needed before serving
- ¼ teaspoon ground black pepper plus more as needed before serving
- 1 cup cubed Spanish chorizo sausage approximately 1 chorizo sausage
- 1 Tablespoon finely chopped shallot
- 2 garlic cloves, minced
- 1 cup uncooked orzo
- ½ cup dry white wine
- 2 cups chicken stock
- 1 cup heavy cream
- 2 cups spinach
- ½ cup Parmesan cheese
Instructions
- Heat oil in a large skillet or Dutch oven over medium-high heat. Once the oil is hot, add the cubed chicken, salt, and pepper. Stir and toss the chicken in the salt and pepper to season it, and continue stirring and cooking the chicken until just browned on all sides (about 7-9 minutes).
- Add the chorizo and cook with the chicken for 1 minute.
- Add the shallots and garlic and stir, cooking for 1 minute.
- Add the chorizo and stir, cooking for 2-3 minutes.
- Lower the heat to medium and stir in the white wine.
- Add the chicken stock and heavy cream, and simmer, stirring regularly, for 8-10 minutes, until most of the liquid is absorbed (see step-by-step photos in the blog post)
- Add the spinach and cook just until wilted, about 1-2 minutes.
- Sprinkle and stir in the cheese until melted, about 1 minute. Salt and pepper to taste, and serve.
Notes
Makes approximately 4-5 servings.
Storage: store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 508kcal | Carbohydrates: 25g | Protein: 27g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 154mg | Sodium: 543mg | Potassium: 459mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1813IU | Vitamin C: 11mg | Calcium: 137mg | Iron: 2mg