One-Pot Lemon Orzo Chicken with Sweet Corn
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Tender chicken and sunny citrus, together with creamy pasta in a one-skillet meal, will brighten your table any time of the year. Our recipe includes one of our newest items, Boneless Skin-on Chicken Breasts, bright, fresh veggies and comes together in under an hour, making it an excellent choice for a busy weeknight dinner.
Ingredients
- 1 Pkg Bell & Evans Boneless Skin-On Chicken Breasts
- 3 cups Bell & Evans Organic Chicken Bone Broth
- 1 tsp Salt, plus more, to taste
- 1/4 tsp Pepper, plus more, to taste
- 2 TB Olive oil
- 1 large Shallot, minced
- 2 cloves Garlic, minced
- 2 tsp Chopped fresh thyme, plus more for garnish
- 1 TB All-purpose flour
- 2 cups Sweet corn kernels, fresh or frozen (thawed if frozen)
- 1 cup Orzo pasta
- 1 cup Cherry tomatoes, halved
- 2 cups Fresh baby spinach
- 1/3 cup Grated Parmesan cheese
- 1/4 cup Heavy cream
- 1 Lemon, cut into wedges
Preparation
- Pat the chicken dry with paper towels. Season with salt and pepper. Heat oil in a large straight-sided skillet over medium heat. Add the chicken and cook, about 4-5 minutes per side, until golden-brown, and the internal temperature reaches 165°F. Transfer to plate and set aside.
- To the same skillet, add the shallot and cook until tender, about 1 minute. Add the garlic and thyme and cook, stirring frequently, until fragrant, about 30 seconds. Stir in the flour and cook until no lumps remain, about 1 minute. Stir in the broth, scraping up brown bits from bottom of pan as needed.
- Add the corn, orzo and tomatoes and bring to a gentle boil. Reduce heat to medium-low and simmer, stirring frequently, until pasta is al dente and a thick sauce forms, about 6-8 minutes.
- Stir in the spinach, Parmesan and heavy cream, and cook until spinach is wilted and a creamy sauce forms, about 1-2 minutes. Return chicken to skillet. Garnish with additional thyme. Serve with lemon wedges.
