Chicken and Orzo

This one pan wonder will become your favorite go to meal!  Using chicken thighs or chicken breasts it comes together in less than 30 minutes!

Course: Dinner, Main Course

Cuisine: American, Italian

Servings: 4 people

: 523 kcal

: Kathi & Rachel

Ingredients

• 6 boneless chicken thighs or 4 boneless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 oz sliced cremini mushrooms
• 3 cloves garlic chopped
• 1 cup uncooked orzo pasta
• 2 1/4 cups chicken stock
• 1/4 cup cream
• 2 teaspoons fresh thyme or 1 teaspoon dried
• salt and pepper
• garnish with parmesan if desired and more fresh thyme

Instructions

1. Wash and pat dry chicken. Sprinkle liberally with salt and pepper on both sides

2. Heat large skillet or dutch oven over medium high heat.
3. Add olive oil and butter. Heat about two minutes until bubbly.

4. Place chicken in pan, sear for about 4 minutes on each side until a nice crust forms. (chicken will not be cooked through but will continue cooking with orzo).

5. Remove seared chicken to plate and keep warm.
6. Add mushrooms to hot skillet and sauté until golden.
7. Reduce heat to medium.

8. Add garlic and orzo to pan and sauté for 2 minutes or until orzo is lightly toasted and garlic is fragrant.

9. Add 1/2 teaspoon salt and 1/4 teaspoon pepper.

10. Add chicken stock, cream and thyme.

11. Nestle chicken on top of orzo mixture.

12. Cover and cook for 20 minutes or until internal temp of chicken reaches 165 degrees and orzo is tender. NOTE: About half way thru stir chicken and orzo around a bit to be sure it isn't sticking. 

13. Top with parm and serve with a simple salad or fresh steamed veggies.