Chicken Thighs and Lemon Cream over Orzo

Prep Time: 20 mins | Cook Time: 35 mins | Course: Dinner | Serves: 6 

Bone in chicken thighs braised in a lemony parmesan cream sauce served over buttery orzo pasta. Inspired by Sally @ Good Dinner Mom https://gooddinnermom.com/chicken-with-tomato-and-basil-cream-sauce/ 

6 bone-in chicken thighs, dried between paper towels

1 Tbsp olive oil

Salt and pepper, to taste

1 small onion, diced 

7 cloves garlic, minced

1 tsp oregano

½ cup white wine

1 lemon, zested and juiced

2 cups chicken broth

1 cup heavy cream

¼ cup sundried tomatoes, optional

½ cup parmesan cheese + more for serving

¼ cup toasted pine nuts, optional

¼ cup basil, cut into chiffonade

16 oz orzo pasta, cooked

¼ cup butter

Preheat olive oil in a large skillet, salt and pepper chicken pieces, and cook for 5 minutes on each side over medium-high heat. Remove the chicken to a plate and keep warm. Remove all but 1 tablespoon of oil with a paper towel, stir in the onion, and cook until translucent, about 5 minutes. Add the chicken back in along with the garlic, oregano, and white wine, cover with a lid, and allow it to absorb into the chicken. Remove the lid, and stir in the lemon zest, lemon juice, chicken broth, and heavy cream, at this time add in the sundried tomatoes, if using. Simmer over low heat until the chicken is cooked through, about 15-20 minutes, check that the chicken is cooked through at 165* with an inst-thermometer. Stir in parmesan cheese, pine nuts, if using, and basil chiffonade. Stir butter into cooked and drained orzo pasta, and season with salt and pepper as desired. Plate chicken and cream sauce over orzo.