Mushroom Orzo and Chicken Skillet
Looking for a super easy one pot dinner recipe? Try my Mushroom Orzo and Chicken Skillet! So easy to prep, mostly bakes in the oven, and perfect for a family meal!
Ingredients
6 skin-on (bone-in chicken thighs, patted dry)
salt and black pepper
1 tablespoon olive oil
1 small onion (finely diced)
1 small leek (white and pale green parts only, chopped (optional))
10 oz brown button mushrooms (sliced)
1 clove garlic (minced)
8 oz uncooked orzo pasta
1/3 cup dry white wine (OR more broth)
2 cups low-sodium chicken broth
juice from 1 lemon (chopped parsley, shaved parmesan cheese and black pepper, to serve)
Instructions
Heat oven to 400°F. Season chicken all over with salt and pepper.
Heat 1 tablespoon oil in a medium (around 9 inches) ovenproof skillet over medium-high heat. Place chicken skin-side down in the hot oil and cook until skin is crispy, about 5 minutes. Flip and brown on the other side for 2-3 minutes, then remove to a plate and set aside.
In the same skillet over medium heat, cook onion and leek (if using) until starting to soften, about 3 minutes. Stir in the mushrooms and garlic and cook until softened, about 5 minutes.
Stir uncooked orzo into skillet and cook for another minute, then pour wine (OR extra broth) into skillet, scraping any browned bits off the bottom.
Once wine has almost cooked away, stir chicken broth into skillet. Bring to a boil, then take off the heat. Nestle chicken on top and bake for 20-25 minutes, or until orzo is cooked and chicken is done to the bone.
Serve with lemon juice, chopped parsley, parmesan shavings and freshly cracked black pepper.
Ingredients
6 skin-on (bone-in chicken thighs, patted dry)
salt and black pepper
1 tablespoon olive oil
1 small onion (finely diced)
1 small leek (white and pale green parts only, chopped (optional))
10 oz brown button mushrooms (sliced)
1 clove garlic (minced)
8 oz uncooked orzo pasta
1/3 cup dry white wine (OR more broth)
2 cups low-sodium chicken broth
juice from 1 lemon (chopped parsley, shaved parmesan cheese and black pepper, to serve)
Instructions
Heat oven to 400°F. Season chicken all over with salt and pepper.
Heat 1 tablespoon oil in a medium (around 9 inches) ovenproof skillet over medium-high heat. Place chicken skin-side down in the hot oil and cook until skin is crispy, about 5 minutes. Flip and brown on the other side for 2-3 minutes, then remove to a plate and set aside.
In the same skillet over medium heat, cook onion and leek (if using) until starting to soften, about 3 minutes. Stir in the mushrooms and garlic and cook until softened, about 5 minutes.
Stir uncooked orzo into skillet and cook for another minute, then pour wine (OR extra broth) into skillet, scraping any browned bits off the bottom.
Once wine has almost cooked away, stir chicken broth into skillet. Bring to a boil, then take off the heat. Nestle chicken on top and bake for 20-25 minutes, or until orzo is cooked and chicken is done to the bone.
Serve with lemon juice, chopped parsley, parmesan shavings and freshly cracked black pepper.
0 Response to "Mushroom Orzo and Chicken Skillet"
Posting Komentar