One Pan Chicken Puttanesca With Creamy Orzo Recipe

Cooking Directions

• STEP 1.Season the chicken thighs with salt and pepper.
• STEP 2.In a large skillet, heat oil over medium-high heat. Add the chicken thighs and cook until browned on both sides.
• STEP 3.Remove the chicken from the skillet and set aside.
• STEP 4.In the same skillet, add garlic, anchovy paste, red pepper flakes, olives, capers, and tomatoes. Cook for a few minutes until fragrant.
• STEP 5.Add chicken broth and bring to a simmer. Return the chicken thighs to the skillet and cook for 15-20 minutes, or until cooked through.
• STEP 6.Meanwhile, cook the orzo according to package instructions. Drain and set aside.
• STEP 7.In a separate saucepan, heat heavy cream over medium heat. Add Parmesan cheese and stir until melted and creamy.
• STEP 8.Serve the chicken puttanesca over creamy orzo and drizzle with the Parmesan cream sauce.

Cooking Tips

• You can use chicken breasts instead of thighs if preferred.
• If you don't have anchovy paste, you can substitute with anchovy fillets.
• Garnish with fresh basil or parsley for added freshness.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the chicken and orzo separately in the microwave or stovetop.
• Serve with a side salad or steamed vegetables for a complete meal.