Description
A creamy one-pot dinner made with juicy chicken thighs, mushrooms, spinach, Parmesan, and tender orzo for a comforting meal with easy cleanup.
Ingredients
- 1½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 2 large shallots, diced
- 3 cloves garlic, minced
- 4 teaspoons chopped fresh thyme leaves
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1½ teaspoons Dijon mustard
- 1 cup orzo pasta
- 4 cups baby spinach
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken thighs with salt and pepper.
- Heat butter in a large skillet or Dutch oven over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- Add mushrooms and cook until browned, about 5–6 minutes.
- Stir in shallots and cook for 2–3 minutes.
- Add garlic and thyme; cook for 30 seconds.
- Sprinkle flour over mixture and stir for 1 minute.
- Slowly add chicken stock while stirring.
- Whisk in Dijon mustard.
- Add orzo and stir well.
- Return chicken to the pot. Cover and simmer for 12–15 minutes, stirring occasionally.
- Stir in spinach until wilted.
- Add Parmesan and heavy cream.
- Stir until creamy and smooth.
- Garnish with parsley and serve warm.
Notes
- Stir occasionally while simmering to keep the orzo from sticking.
- Add extra chicken stock if the mixture becomes too thick.
- Freshly grated Parmesan melts best for a silky sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes