One Pot Chicken Mushroom Orzo (Print Version)
# Ingredients:
→ Protein
01 -
680 g boneless, skinless chicken thighs
→ Produce
02 -
225 g cremini mushrooms, halved
03 -
2 large shallots, diced
04 -
3 cloves garlic, minced
05 -
4 teaspoons fresh thyme leaves, chopped
06 -
4 cups baby spinach
07 -
2 tablespoons fresh parsley leaves, chopped
→ Pantry
08 -
2 tablespoons unsalted butter
09 -
2 tablespoons all-purpose flour
10 -
3 cups chicken stock
11 -
1.5 teaspoons Dijon mustard
12 -
1 cup orzo pasta
→ Dairy
13 -
35 g freshly grated Parmesan
14 -
60 ml heavy cream
→ Seasoning
15 -
Kosher salt, to taste
16 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Sprinkle chicken thighs evenly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
02 -
In a Dutch oven over medium heat, melt the butter. Add the chicken in a single layer and cook in batches until golden brown and fully cooked, about 4 to 5 minutes per side, ensuring an internal temperature of 74°C. Remove chicken and set aside.
03 -
Add mushrooms and diced shallots to the Dutch oven. Sauté, stirring occasionally, until softened, about 3 to 5 minutes.
04 -
Stir in minced garlic and chopped thyme; cook for about 1 minute until fragrant.
05 -
Whisk in flour and cook, stirring, for 1 minute until lightly browned.
06 -
Pour in chicken stock and Dijon mustard, scraping any browned bits from the bottom of the pan.
07 -
Stir in orzo pasta. Adjust seasoning with salt and pepper to taste.
08 -
Bring to a boil then reduce heat to low, simmering and stirring occasionally for about 6 minutes until orzo is al dente.
09 -
Stir in baby spinach, grated Parmesan, and heavy cream. Cook, stirring, until the spinach wilts and the mixture is creamy, about 3 minutes.
10 -
Return cooked chicken to the skillet. Serve immediately, garnished with chopped parsley.
# Notes:
01 -
For optimal flavor development, brown the chicken thoroughly and deglaze the pan to incorporate all caramelized bits.