Creamy Chicken Orzo with Mushrooms and Spinach

on

Dinner is served in under 30 minutes! This One-Pot Creamy Chicken Orzo combines the bold flavors of the Mediterranean with the ease of a weeknight staple. Nutritious, comforting, and perfectly portioned for four, it’s the only recipe you’ll need for those hectic evenings.




Ingredients

1 1/2 lb. boneless, skinless chicken thighs

1 t Italian seasoning

1 t Paprika

1/2 t Salt, or to taste

1/2 t Black pepper

2 T Olive oil

8 oz Baby bella (cremini) mushrooms, sliced

1 C Orzo

5 Cloves Garlic, minced

2 C Chicken stock

5 oz Fresh baby spinach

1/2 C Heavy cream (or Half & Half)

1/4 t Red pepper flakes, or more to taste


Instructions

  1. Season the chicken thighs with Italian seasoning, paprika, and salt
  2. Heat a large, high-sided, heavy bottomed skillet over medium heat for about two minutes so it heats evenly
  3. To cook the chicken: Add 2 tablespoons olive oil, then place the chicken thighs in the skillet. Cook undistrubed for 5 minutes on one side to allow proper searing. Flip the checken, reduce heat to medium-low, and cook for another 5 minutes, or until fully cooked. (the internal temperature should reach 165 degrees at the thickest part). Remove the chicken from the skillet and set aside.
  4. To cook the mushrooms: In the same skillet, add the sliced mushrooms and season generously with salt and pepper. Cook over medium heat for about 2 minutes, flipping once, until softened and lightly browned. Transfer half of the cooked mushrooms to a plate and set aside.
  5. To make the creamy orzo: To the skillet with the remaining mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, 1/4 t salt. Bring to a boil, then reduce to a gentle simmer over medium -low. Cook for 5-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender. Add the spinach during the last 5 minutes of cooking and allow it to wilt. Pour in the heavy cream and stir gently over medium-low heat; do not allow sauce to boil. Season with additional salt and pepper if desired.
  6. Assemble the meal: Stir in the reserved, cooked mushrooms. Return the chicken thighs to the skillet and gently reheat over low heat until warmed through.
  7. Serve immediately.




Comments

Post a Comment