One Pot Chicken and Mushroom Orzo
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 2 large shallots, diced
- 3 cloves garlic, minced
- 4 teaspoons chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo pasta
- 4 cups baby spinach
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- 2
Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
- 3
Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- 4
Whisk in flour until lightly browned, about 1 minute.
- 5
Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
- 6
Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the Dutch oven.
- 7
Serve immediately, garnished with parsley.
