Creamy French Chicken and Risoni Tray Bake

Creamy French Chicken and Risoni Tray Bake:

Ingredients:
4 chicken thighs (bone-in, skin-on)
1 tablespoon olive oil
Salt and pepper (to taste)
1 medium onion (finely chopped)
2 garlic cloves (minced)
1 ½ cups risoni (orzo pasta)
1 ½ cups chicken stock
½ cup white wine (optional, or replace with more chicken stock)
1 cup heavy cream
2 teaspoons Dijon mustard
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon smoked paprika
1 cup baby spinach (optional)
1 tablespoon butter
Fresh parsley (for garnish)
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Chicken: Season the chicken thighs generously with salt, pepper, and smoked paprika.

Brown the Chicken: Heat olive oil in a large oven-safe skillet or tray over medium-high heat. Place the chicken thighs skin-side down and cook until the skin is golden brown and crispy (about 5 minutes). Flip and cook the other side for another 3 minutes. Remove the chicken from the pan and set aside.

Cook the Aromatics: In the same skillet, melt the butter. Add the chopped onion and cook until softened (about 4 minutes). Stir in the minced garlic and cook for another minute until fragrant.

Add the Risoni: Stir the risoni into the onion mixture, allowing it to toast slightly for 1-2 minutes.

Deglaze the Pan: Pour in the white wine (if using) and scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce by half.

Make the Sauce: Stir in the chicken stock, heavy cream, Dijon mustard, and thyme. Bring the mixture to a simmer. If using baby spinach, stir it in now.

Combine & Bake: Place the browned chicken thighs back on top of the risoni mixture, skin-side up. Transfer the skillet or tray to the oven and bake uncovered for 25-30 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the risoni is tender and creamy.

Garnish and Serve: Remove from the oven and let the dish rest for a few minutes. Garnish with fresh parsley and serve hot.