A flavorful and protein-packed dish featuring tender chicken thighs, colorful peppers, and creamy orzo, finished with balsamic vinegar and fresh chives.
Ingredients
Meat
4ouncesboneless, skinless chicken thighs(trimmed)
1teaspoonground pepper
⅛teaspoonsalt(plus ½ teaspoon divided)
½teaspoonsalt(divided)
Vegetables
2smallred or orange bell peppers(sliced (about 1½ cups))
1mediumshallot(sliced (about ½ cup))
6clovesgarlic(sliced (about 2 tablespoons))
Liquids
3cupsunsalted chicken broth(divided)
¼cupheavy cream
2tablespoonsbalsamic vinegar(divided)
1tablespoonthinly sliced fresh chives
Grains & Cheese
1½cupswhole-wheat orzo
¼cupgrated Parmesan cheese
Instructions
Pat chicken dry; season with pepper and ⅛ teaspoon salt.
Cook chicken in 2 tablespoons oil until browned and cooked through, about 6-7 minutes per side. Transfer and keep warm.
Sauté peppers and shallot in remaining oil until softened, then add garlic and ¼ cup broth; cook until evaporated. Toast orzo in the mixture.
Add remaining broth, cream, and salt; simmer until orzo is tender, about 12-14 minutes.
Stir in spinach, Parmesan, and vinegar; nestle chicken into the mixture. Cover and warm through, about 3 minutes. Drizzle with vinegar and sprinkle chives before serving.
Notes
Ensure chicken is cooked to an internal temperature of 160°F for safety.