Sun-Dried Tomato Chicken Orzo Skillet

​I love a good skillet dinner - one dish and easy cooking & clean up.  I found this recipe on the Giadzy site from Giada De Laurentiis, and I had to give it a try in the Delaney Test Kitchen.  It was a big success all around, and it sneakily served my picky eaters a lot of vegetables.  I've made this numerous times already since we first tried it, and its always a hit. It only takes about 10 minutes to pull it together, and then it cooks for 30min.  That's my kind of weeknight meal.

Sun-Dried Tomato Chicken Orzo Skillet 

Ingredients:

• 1 Tablespoon extra virgin olive oil 

• 6 boneless skinless chicken thighs, (about 1 1/2 pounds) (NOTE:  I used  1 1/2 lbs of chicken breasts and it worked just fine)
• 1 teaspoon kosher salt, (plus 3/4 teaspoon, divided)
• 1 Large shallot, (chopped)
•  17 ounce jar of sun dried tomatoes, drained and roughly chopped.
• 1 Tablespoon fresh thyme (chopped)
• 1 cup orzo pasta
• 3 Cups low-sodium chicken broth
• 3 Tablespoons lemon juice
• 1 bunch Tuscan (Lacinato) kale, ribs discarded and chopped into 2” pieces
  
  INSTRUCTIONS:
• Set a large braiser or dutch oven over medium-high heat. Once the pan is hot, add 1 tablespoon of olive oil. Evenly season the chicken thighs with the teaspoon of salt, getting all sides. Place the chicken thighs in the pan, and cook until golden-brown, about 5 to 6 minutes. Flip on the other side and cook for another 5 to 6 minutes. Set the chicken aside on a plate.
• To the same skillet, add the diced shallot. Cook for about 2 minutes until just slightly translucent and softened. Add the sun-dried tomatoes, fresh thyme, and orzo pasta. Stir until the orzo is lightly toasted, about 2 minutes. Add the chicken broth, lemon juice, and 3/4 teaspoon kosher salt, and stir to combine. Stir in the kale until evenly distributed throughout the dish, coating it in the liquid so it wilts slightly. Nestle the par-cooked chicken thighs back into the pan, along with any juices.
• Cover the pan and maintain simmer at medium heat for about 15 to 20 minutes, or until the internal temperature of the chicken has reached 165 and the orzo is cooked through. Serve hot.

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