One Pot Chicken and Mushroom Orzo
Total Time
45 minutes
Prep Time
20 minutes
Cook Time
25 minutes
Rating
4.87 out of 5 stars
(153)
Ingredients
4 servings
- 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
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Preparation
Chef’s notes
Use a heavy bottom pot, such as a Dutch oven, for even heat distribution and a better sear.
Opt for unsalted or a lower-sodium variety of stock for better flavor.
Add leafy greens like spinach, kale, collard greens, swiss chard, or arugula.
Add heavy cream slowly at the end to prevent curdling.