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Recipe Detail

Skillet Chicken and Mushroom Orzo

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Number of Servings:

Ingredients:

  1. 1 1/2 pounds - boneless, skinless chicken thighs or tenderloins
  2. - salt and pepper to taste
  3. 2 tablespoons - butter
  4. 8 ounces - cremini mushrooms halved
  5. 2 - large shallots diced
  6. 3 cloves - garlic minced
  7. 4 teaspoons - chopped fresh thyme leaves (OR 1 tsp. dried thyme)
  8. 2 tablespoons - all-purpose flour
  9. 3 cups - chicken stock
  10. 1 1/2 teaspoons - Dijon mustard
  11. 1 cups - orzo pasta
  12. 3 1/2 cups - baby spinach or more or less, to taste
  13. 1/3 cups - freshly grated Parmesan cheese
  14. 1/4 cups - heavy cream
  15. 2 tablespoons - chopped fresh parsley leaves for garnish

Directions:

Season chicken pieces with salt and pepper. Melt butter in a large skillet over medium heat.

Working in batches, add chicken to skillet in a single layer and cook until golden brown and cooked through (internal temperature of 165 degrees F), for about 4-5 minutes per side; remove from skillet and set aside.

To the skillet, add mushrooms and shallot; cook, stirring frequently, until tender, about 3 to 5 minutes. Stir in garlic and thyme and cook about 1 minute longer.

Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet.

Stir in orzo and season with salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through - about 6 minutes.

Stir in baby spinach, Parmesan cheese and heavy cream, stirring until the spinach has wilted, about 3 minutes.

Return chicken to the skillet. Serve immediately with parsley as garnish.

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