One Pot Chicken and Mushroom Orzo
Ingredients:
2 tbsp olive oil
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
Salt and pepper, to taste
1 medium onion, diced
2 cloves garlic, minced
8 oz mushrooms, sliced (cremini, button, or your choice)
1 cup orzo pasta
3 cups chicken broth (or vegetable broth)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp dried thyme (or 1 tbsp fresh thyme)
1/2 tsp dried rosemary (optional)
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Chicken:
In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat.
Season the chicken pieces with salt and pepper. Add the chicken to the skillet and cook for 5-6 minutes, until browned and cooked through. Remove the chicken from the skillet and set aside.
Sauté the Veggies:
In the same skillet, add the remaining 1 tbsp of olive oil. Add the diced onion and sauté for 2-3 minutes until softened.
Add the minced garlic and sliced mushrooms to the skillet, cooking for another 5-6 minutes, until the mushrooms have released their moisture and become golden brown.
Cook the Orzo:
Add the orzo to the skillet and stir to coat with the onion and mushroom mixture.
Pour in the chicken broth and bring it to a simmer. Lower the heat to medium, cover, and let it cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
Finish the Dish:
Once the orzo is cooked, stir in the heavy cream, Parmesan cheese, thyme, and rosemary (if using). Add the cooked chicken back to the skillet and stir to combine. Continue to cook for an additional 2-3 minutes until everything is heated through and creamy.
Serve:
Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve warm.