we have food at home.

~ingredients:

• 2 lbs chicken thighs
• 1 onion (diced)
• 1 tbsp butter
• 1 cup orzo
• 2 cups chicken broth
• 1 lb spinach
• handful of basil
• parmesan cheese
• 1/4 cups white wine
• 6 cloves garlic (minced)
• 1/2 cup sun-dried tomatoes (with the oil)
• 1/3 cup heavy cream
• lemon
• seasoning (onion powder, garlic powder, smoked paprika, italian seasoning, salt, pepper) 

~instructions: 

1. Season chicken thighs with onion powder, garlic powder, smoked paprika, italian seasoning, salt, pepper, and oil. (No exact measurements, season with love 🙂‍↕️) Set aside.
2. Dice an onion and mince garlic.
3. Heat up your dutch oven on medium-high heat with oil. 
4. Sear the chicken 2 minutes both sides. Remove and set aside. 
5. Add in 1/4 cup of white wine to deglaze the pan.
6. Add in garlic, onion, sun-dried tomatoes, and 1 tbsp of butter. Season with more onion powder, garlic powder, and paprika.
7. Add in your orzo and mix thoroughly to soak up the liquid. 
8. Pour in chicken stock and bring to a boil. Then, reduce heat to a simmer and place the chicken back on top.
9. Cover and cook the orzo according to package instructions. The chicken will also be done by the time orzo is done. Stir occasionally to prevent sticking. 
10. When the orzo is cooked, remove the chicken and set aside to rest. Resting your chicken is important to retain juices 🙂‍↕️
11. Add in heavy cream and spinach. Stir until spinach starts to wilt. In the meantime you can also slice up the chicken. 
12. Throw in basil and parmesan cheese (however much you like), and mix. Turn off the heat. 
13. Add some freshly cracked pepper and a squeeze of lemon before serving. Enjoy!