Italian Chicken in Cream Sauce

Heat olive oil in a large skillet over medium heat.

Season the chicken thighs with salt and pepper, then add them to the skillet. Cook until browned on both sides, about 5-7 minutes. Remove chicken and set aside.

In the same skillet, add the diced onion and bell pepper. Sauté until softened, about 5 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in the diced tomatoes, chicken broth, oregano, basil, and red pepper flakes. Bring to a simmer.

Return the chicken to the skillet, cover, and let it simmer for about 20 minutes until the chicken is cooked through.

While the chicken is cooking, bring a separate pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.

Once the chicken is done, remove it from the skillet and shred it into bite-sized pieces.

Add the cooked orzo to the skillet with the sauce and stir to combine. Add the shredded chicken back into the skillet and mix well.

Garnish with fresh parsley before serving.

Spice Level: