This creamy one-pan chicken and mushroom orzo recipe contains an array of flavors and is the perfect evening dish to make during the winter months. This recipe can be found in the 2023 Winter Gatherings magazine.
Ingredients:
4 thin-sliced boneless, skinless chicken breasts (about 1½ pounds)
1 tsp. kosher salt
½ tsp. ground black pepper
3 Tbsp. unsalted butter
1 package (8 ounces) sliced baby bella mushrooms
½ medium yellow onion, chopped
3 garlic cloves, minced
1 tsp. chopped fresh thyme plus additional sprigs for garnish (optional)
2 Tbsp. all-purpose flour
3 cups chicken broth
1½ Tbsp. fresh lemon juice
1 cup orzo
1 cup packed baby kale
½ cup grated Parmesan cheese
⅓ cup heavy whipping cream
Lemon wedges for garnish (optional)
Directions:
Sprinkle both sides of chicken with ½ teaspoon salt and pepper. In large skillet, melt butter over medium-high heat; add chicken to skillet and cook 6 minutes or until internal temperature reaches 165°, turning once. Transfer chicken to plate.
In same skillet over medium-high heat, add mushrooms and onion; cook 6 minutes or until tender, stirring occasionally. Add garlic and thyme; cook 1 minute or until fragrant, stirring frequently. Whisk in flour; cook 1 minute or until lightly browned, whisking frequently. Whisk in broth and lemon juice; heat to a simmer, whisking occasionally. Reduce heat to low; add orzo and cook 6 minutes or until tender, stirring occasionally. Stir in kale, cheese, cream and remaining ½ teaspoon salt; cook 2 minutes or until kale is wilted, stirring frequently. Add chicken back to skillet; cover and cook 2 minutes or until heated through. Makes about 4 cups orzo mixture.
Serve orzo mixture garnished with lemon wedges and thyme sprigs, if desired.
