Yield: 4 Servings
Made in one skillet, this delicious creamy orzo with juicy chicken, mushrooms, and baby spinach is a dinner must-have!
INGREDIENTS
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1 1/2 lbs boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tbsp unsalted butter
8 oz cremini mushrooms, halved
2 large shallots, diced
3 cloves garlic, minced
4 tsp chopped fresh thyme leaves
2 tbsp all-purpose flour
3 c chicken stock
1 1/2 tsp Dijon mustard
1 c orzo pasta
3-4 c baby spinach
1/3 c freshly grated Parmesan
1/4 c heavy cream
2 tbsp chopped fresh parsley leaves
HOW TO MAKE ONE POT CHICKEN AND MUSHROOM ORZO
Step 1: With 3/4 tsp salt and half a tsp pepper to season the chicken.
Step 2: In a large skillet, melt butter over medium heat.
Step 3: Add the chicken in the skillet in a single layer and sear for about 4 to 5 minutes on each side until golden brown. Work in batches if needed. The chicken is done when the internal temperature reads 165 degrees F.
Step 4: Add the mushrooms and shallot to the skillet and cook for another 3 to 5 minutes, stirring frequently until tender.
Step 5: Add in the garlic and thyme. Stir and cook for a minute more until aromatic.
Step 6: Whisk in the flour and cook for another minute until a bit browned.
Step 7: Pour the chicken stock in the skillet and the Dijon. Deglaze the skillet, scrape the browned bits from the bottom of the skillet.
Step 8: Stir in the orzo and to taste, season with salt and pepper.
Step 9: Bring the mixture to a boil, then decrease the heat. Simmer for about 6 minutes, seldomly stirring until the pasta is cooked through.
Step 10: Add in the spinach, Parmesan, and heavy cream. Stir and cook for 3 minutes more until the spinach has wilted.
Step 11: Place the chicken back to the skillet.
Step 12: Garnish with parsley. Serve quickly.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, halved
- 2 large shallots, diced
- 3 cloves garlic, minced
- 4 tsp chopped fresh thyme leaves
- 2 tbsp all-purpose flour
- 3 c chicken stock
- 1 1/2 tsp Dijon mustard
- 1 c orzo pasta
- 3-4 c baby spinach
- 1/3 c freshly grated Parmesan
- 1/4 c heavy cream
- 2 tbsp chopped fresh parsley leaves
Instructions
Step 1: With 3/4 tsp salt and half a tsp pepper to season the chicken.
Step 2: In a large skillet, melt butter over medium heat.
Step 3: Add the chicken in the skillet in a single layer and sear for about 4 to 5 minutes on each side until golden brown. Work in batches if needed. The chicken is done when the internal temperature reads 165 degrees F.
Step 4: Add the mushrooms and shallot to the skillet and cook for another 3 to 5 minutes, stirring frequently until tender.
Step 5: Add in the garlic and thyme. Stir and cook for a minute more until aromatic.
Step 6: Whisk in the flour and cook for another minute until a bit browned.
Step 7: Pour the chicken stock in the skillet and the Dijon. Deglaze the skillet, scrape the browned bits from the bottom of the skillet.
Step 8: Stir in the orzo and to taste, season with salt and pepper.
Step 9: Bring the mixture to a boil, then decrease the heat. Simmer for about 6 minutes, seldomly stirring until the pasta is cooked through.
Step 10: Add in the spinach, Parmesan, and heavy cream. Stir and cook for 3 minutes more until the spinach has wilted.
Step 11: Place the chicken back to the skillet.
Step 12: Garnish with parsley. Serve quickly.
