I’m all about quick, easy and one pot dinners. Here’s a recipe for all you busy people out there that want a home cooked meal but don’t have the time or energy to spend more than 30 minutes making it. This is a fun take on chicken and rice. Except we are using orzo pasta instead of rice. For my vegetarian friends out there, feel free to omit the chicken, substitute vegetable stock and add more veggies to this recipe.
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- salt, pepper and garlic powder to season chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces sliced baby bella or cremini mushrooms
- 3 cloves garlic, minced
- 1 cup uncooked orzo pasta
- 2 1/4 cups chicken stock
- 1/4 cup heavy cream
- 2 cups fresh baby spinach
- Parmesan or Romano grated cheese for garnish
- Italian parsley for garnish
DIRECTIONS:
- Sprinkle liberally both sides of chicken breasts with salt, pepper and garlic powder.
- Heat large skillet over medium high heat.
- Add olive oil and butter. Heat until bubbly.
- Sear chicken for 2-3 minutes per side until a nice crust forms. (chicken will not be cooked through but will continue cooking with the orzo.)
- Remove seared chicken to a plate.
- Add mushrooms to hot skillet and saute until cooked about 2 minutes.
- Reduce heat to medium.
- Add garlic and orzo to pan and saute for 2 minutes.
- Add chicken stock, cream and spinach.
- Place chicken into orzo mixture.
- Cover and cook for 20-25 minutes or until internal temperature reaches 165 F degrees.
- Top with grated Parmesan or Romano cheese and Italian parsley leaves.
Makes 4 servings.
Can’t wait to try this sounds delicious!
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I hope you enjoy it! 🙂
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Great recipe! Thank you for inspiration !
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Thanks for stopping by! 🙂
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Joann, your family must love dinner time with the fabulous recipes you make; this looks great and appreciate you noting what I could do to substitute the chicken.
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Thank you, Sue! 🙂
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Omg I want to try this!!!
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You should! It’s easy and tasty. 🙂
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Such a delicious recipe, love it!
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Thanks for stopping by!
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Reblogged this on On the Road Cooking and commented:
😋…
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Very nice recipe Joann I like a change from spicy sometimes 🙂
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I love spicy. Unfortunately my son does not. Thanks for stopping by, Carol! 🙂
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Sometimes what I do is serve the non spicy person first and then add my spice and then we are all happy 🙂
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Great idea. I’ll try that on recipes that don’t need the spice to develop while cooking. Otherwise, my son is old enough he can cook for himself if he doesn’t like what I’m serving. Lol. 😉
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Ha Ha..that’s the answer then but yes it is good when spices don’t need to develop while cooking..for example my Thai Beef Salad 🙂
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🙂
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It looks yummy!
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Thank you! 🙂
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Looks so goooooooooooooooood! Yum!
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Thank you! 🙂
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Such a amazing blog great instruction on your fantastic recipe please follow back x
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Thanks and following! 🙂
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Loving this migraine trigger free dish for tonight’s unseasonably cold winter supper in Sydney. Bravo! 💜💜💜💜💜
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I’m glad you can try this recipe! Thanks for stopping by! 🙂
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