Do we ever tire of these 30 minute dinners? I’ve been cooking them a lot lately. Mostly because I am so freakin’ tired of baked chicken that there are nights I’d rather not eat. (okay, that is never gonna happen…such a food drama queen). But I do get tired of the daily hum drum of that baked breast and steamed broccoli. I mean you still gotta wash a pan right? You might as well cook something yummy in it!
You can use breasts or thighs in this recipe. I am a total thigh girl but breasts were what I had, or have or used to have. (like I wasn’t gonna throw a boob joke in there…come on, you know me by now …).
Truth is, there is only 1/4 cup cream in that whole pretty pan. Half and half will work too but a little cuppa cream is kinda nice. I threw a couple big handfuls of spinach in there too but you can omit if you don’t have it. Sprinkle some parm on top or some feta to kick it up a bit. Serve with some steamed veggies or salad and it’s a whole meal!
I based this on an old recipe of mine for Italian Orzo Chicken Skillet and just changed it up a bit. I have always loved this recipe and use it tons. Needs new photos though. This blog is getting so old!
Mushrooms are kinda a thing with me lately too. Check out another one skillet dinner for Easy One Skillet Pork Chops and Mushroom Gravy.
Have a wonderful week!
Creamy One Skillet Chicken with Mushrooms and Orzo
- 4 chicken breasts or 6 boneless chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz sliced cremini mushrooms
- 3 cloves garlic chopped
- 1 cup uncooked orzo pasta
- 2 1/4 cups chicken stock
- 1/4 cup cream
- 2 cups fresh spinach optional
- Salt pepper
- Parm or Feta to garnish
Wash and pat dry chicken.
Sprinkle liberally with salt and fresh ground pepper.
Heat large skillet or dutch oven over medium high heat.
Add olive oil and butter. Heat about two minutes until bubbly.
Sear chicken for 2-3 minutes on each side until a nice crust forms. (chicken will not be cooked through but will continue cooking with orzo).
Remove seared chicken to plate and keep warm.
Add mushrooms to hot skillet and sauté until golden.
Reduce heat to medium.
Add garlic and orzo to pan and sauté for 2 minutes.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken stock, cream and spinach.
Nestle chicken on top of orzo mixture.
Cover and cook for 20 minutes or until internal temp of chicken reaches 165 degrees and orzo is tender.
Top with parm or feta and serve!