Prep: 20 mins | Cook: 25 mins | Total: 45 mins | Yield: 4 SERVINGS
This one-pot dish is packed with juicy chicken, mushrooms, and baby spinach. Even the pasta is cooked in the same skillet! This orzo is super delicious, creamy, and loaded with amazing flavors!
INGREDIENTS
2 tbsp unsalted butter
1 ½ lbs boneless, skinless chicken thighs
4 tsp chopped fresh thyme leaves
8 oz. cremini mushrooms, halved
2 large shallots, diced
3 cloves garlic, minced
2 tbsp all-purpose flour
1 c. orzo pasta
3-4 c. baby spinach
3 c. chicken stock
1 ½ tsp Dijon mustard
¼ c. heavy cream
⅓ c. freshly grated Parmesan
2 tbsp chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE ONE POT CHICKEN AND MUSHROOM ORZO
Step 1: Sprinkle the chicken with 3/4 tsp salt and 1/2 tsp pepper.
Step 2: In a Dutch oven, melt the butter over medium heat. Add the chicken (in batches) in a single layer and sear for about 4 to 5 minutes on each side until golden brown and the internal temperature of the chicken reaches 165 degrees F. Set aside when done.
Step 3: In the same skillet, add the mushrooms and shallot. Cook for about 3 to 5 minutes, stirring often until tender. Then, add the garlic and thyme. Stir and cook for another minute until aromatic.
Step 4: Stir in the flour and cook for a minute more until lightly browned.
Step 5: Pour in the chicken stock and add the Dijon. Stir well and scrape any browned bits from the bottom of the skillet. Next, add the orzo. Stir and season with salt and pepper.
Step 6: Bring everything to a boil. Once boiling, decrease the heat and simmer for about 6 minutes, stirring often, until the pasta is completely cooked.
Step 7: Toss in the spinach, Parmesan, and heavy cream. Cook for additional 3 minutes until the spinach has wilted. Then, place the chicken back into the skillet.
Step 8: Serve the chicken and mushroom orzo right away garnished with some parsley. Enjoy!
ONE POT CHICKEN AND MUSHROOM ORZO
Ingredients
- 2 tbsp unsalted butter
- 1 ½ lbs boneless skinless chicken thighs
- 4 tsp chopped fresh thyme leaves
- 8 oz. cremini mushrooms halved
- 2 large shallots diced
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 1 c. orzo pasta
- 3-4 c. baby spinach
- 3 c. chicken stock
- 1 ½ tsp Dijon mustard
- ¼ c. heavy cream
- ⅓ c. freshly grated Parmesan
- 2 tbsp chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper to taste
Instructions
- Sprinkle the chicken with 3/4 tsp salt and 1/2 tsp pepper.
- In a Dutch oven, melt the butter over medium heat. Add the chicken (in batches) in a single layer and sear for about 4 to 5 minutes on each side until golden brown and the internal temperature of the chicken reaches 165 degrees F. Set aside when done.
- In the same skillet, add the mushrooms and shallot. Cook for about 3 to 5 minutes, stirring often until tender. Then, add the garlic and thyme. Stir and cook for another minute until aromatic.
- Stir in the flour and cook for a minute more until lightly browned.
- Pour in the chicken stock and add the Dijon. Stir well and scrape any browned bits from the bottom of the skillet. Next, add the orzo. Stir and season with salt and pepper.
- Bring everything to a boil. Once boiling, decrease the heat and simmer for about 6 minutes, stirring often, until the pasta is completely cooked.
- Toss in the spinach, Parmesan, and heavy cream. Cook for additional 3 minutes until the spinach has wilted. Then, place the chicken back into the skillet.
- Serve the chicken and mushroom orzo right away garnished with some parsley. Enjoy!
