Description
A delightful dish combining tender chicken, earthy mushrooms, and creamy orzo, perfect for family dinners or gatherings.
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into cutlets or halved
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 oz cremini mushrooms, sliced
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 cup orzo pasta
- 1¼ cups chicken broth
- 1/2 cup heavy cream
- Fresh thyme, for garnish
- Fresh parsley, optional, for serving
Instructions
- Cut the chicken into thinner cutlets. Pat them dry and season with salt and pepper. Dredge the chicken lightly in flour.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden and cooked through. Remove the chicken and set it aside.
- In the same pan, add the remaining butter, sliced mushrooms, shallots, and minced garlic. Cook until the mixture is softened and fragrant.
- Stir in the tomato paste, then add dry orzo and toast for 1–2 minutes.
- Pour in the chicken broth, bring it to a simmer, and then add the heavy cream. Cook for 8–10 minutes, stirring often until the orzo is tender and creamy.
- Nestle the cooked chicken back into the orzo mixture and simmer for an additional 2–3 minutes.
- Garnish with fresh thyme and optional parsley. Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for about 3-4 days. Reheat in a skillet with a splash of chicken broth if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian