Description
This one-pot wonder is what weeknight dinner dreams are made of. Creamy orzo, savory chicken, and meaty mushrooms combine for a restaurant-quality meal that requires just one pan and zero culinary degrees.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 ounces cremini mushrooms, sliced (about 3 cups)
- 1½ cups orzo pasta (10 ounces)
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Season chicken pieces with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown chicken in batches for 2-3 minutes per side until golden. Transfer to a plate.
- Add remaining tablespoon of olive oil to the pot. Cook diced onions for 2-3 minutes until softened. Add mushrooms and cook for 4-5 minutes until they release moisture and begin to brown.
- Add minced garlic, dried thyme, dried oregano, and red pepper flakes. Stir continuously for 30 seconds until fragrant.
- Add orzo to the pot and stir for 1 minute to lightly toast. Pour in chicken broth, scraping bottom of pot to release browned bits. Return chicken and accumulated juices to the pot. Bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Remove from heat. Stir in Parmesan cheese and lemon juice until cheese melts. Fold in chopped parsley. Taste and adjust seasonings.
- Let rest for 2-3 minutes before serving to allow sauce to thicken slightly.