Skillet Chicken and Orzo is a great weeknight meal that’s easy to prepare, dirties only one pot, and can be on the table in about an hour. Super delicious with minimal effort!
Author: Compelled to Cook
or Vegetable Oil
, washed, sliced
, thinly sliced
Garden Vegetable Cream Cheese
Ground Black Pepper
Grated Parmesan Cheese
Preheat oven to 350 degrees F (180 degrees C).
Canola Oil (1/2 Tbsp)
in a cast iron or oven-safe skillet over medium-high heat. Pat
Chicken Thighs (6)
dry with a paper towel. When the oil is hot, add chicken thighs and cook about 5-6 minutes on each side until skin is browned. Remove to a plate.
Using the same skillet, heat the remaining
Canola Oil (1/2 Tbsp)
until hot over medium-high heat. Add
White Mushrooms (1 pckg)
and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate.
Once they have browned, give them a stir and continue to cook for 1-2 minutes.
Garlic (2 cloves)
and cook for 3-5 minutes until starting to soften, stirring occasionally.
White Wine (1/4 cup)
and allow to reduce for about 3 minutes.
Chicken Broth (1 1/2 cups)
Orzo Pasta (1 cup)
Garden Vegetable Cream Cheese (1/2 cup)
Fresh Parsley (1 Tbsp)
Italian Seasoning (1/2 tsp)
Kosher Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Once the cream cheese is fully incorporated, add the chicken back to the pan with the skin side up. Push chicken thighs down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
Remove from oven and turn oven to broil. Sprinkle with
Grated Parmesan Cheese (1/3 cup)
and broil for 1-2 minutes to melt the cheese.
Remove from oven and allow to rest for 2 minutes prior to serving.
Nutrition Per Serving
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