EASY CHEESY HERB-A-LICIOUS CHICKEN THIGH AND ORZO BAKE WITH TOMATOES, ARTICHOKES, AND SPINACH
Ingredients
The Chicken:
8 bone-in, skin-on chicken thighs* (about 4.5-5 pounds)
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons Dish off the Block Ciao Bella Italian Spice Blend
3 tablespoons olive oil
The Casserole:
3 cups chicken stock
1 cup heavy cream
12 ounces dry orzo pasta
1 pint grape or cherry tomatoes, cut in half
1, 14 ounce can quartered artichoke hearts, drained
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend
5 ounces fresh baby spinach
½ pound bacon, cooked crisp and chopped
½ cup grated parmesan cheese
1 cup shredded mozzarella cheese
1, 5.3 ounce package Boursin Garlic and Herb Cheese
2 tablespoons fresh parsley, chopped
Instructions
Preheat oven to 375 degrees. Coat a 9” x 13” baking dish with non-stick spray and set aside. Cook your bacon on a foil lined sheet pan in the oven for 12-14 minutes until crisp
Trim any excess fat or skin off the chicken thighs and then season them liberally on both sides with the salt, black pepper, and the Ciao Bella Italian Seasoning.
Heat the oil in a large skillet and place the thighs, skin-side-down, in the hot oil. Cook for 3-4 minutes until the skin is golden brown and crispy. Flip and cook for 1 minutes on the second side. Remove from the pan to a plate and set aside. The chicken will not be cooked through and will finish cooking in the oven.
Pour the chicken stock and cream into the prepared baking dish. Add the orzo, tomatoes, artichokes, salt, black pepper, and Ciao Bella Italian Seasoning to the pan and stir with a fork to evenly mix. Add the spinach to the pan and toss everything together with your hands to evenly coat.
Add the chopped bacon, parmesan, and shredded mozzarella to the pan and give another light toss so everything is evenly distributed. Break the Boursin into bite size chunks and spread it all over the top of the casserole, lightly pressing it into the top of the liquid.
Arrange the chicken thighs, skin-side-up on the top of the casserole. Bake for 30 minutes and then remove from the oven and lightly toss the liquid, veggies, and orzo around the edges of the casserole and between the thighs. This is just to ensure the orzo cooks evenly in the liquid and the orzo is not all stuck on the bottom of the pan. Place the pan back in the oven for 10-15 minutes until the orzo is cooked to al dente and the chicken thighs are cooked through (160-165 degrees internally with clear juices when pierced with a knife).
Tent with foil and let the casserole rest for 15-20 minutes so the casserole can set and juices are absorbed. DEVOUR!
*Note – this casserole could also be made with pre-cooked and shredded chicken mixed directly into the casserole.
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