Description
A creamy and comforting one-pot chicken and mushroom orzo dish, perfect for a quick and easy weeknight family meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound mushrooms, sliced
- 1 cup orzo pasta
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add sliced mushrooms to the pot and cook until softened, about 5 minutes.
- Stir in the orzo pasta and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and bring to a boil.
- Return the browned chicken to the pot.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the orzo is tender and most of the liquid has been absorbed.
- Stir in the heavy cream and Parmesan cheese.
- Cook for another 2-3 minutes, stirring, until the sauce is creamy and heated through.
- Season with salt and black pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Add a handful of spinach in the last few minutes of cooking for added greens.
- Ensure all orzo is submerged in liquid for even cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American