Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (I love using cremini, but any variety will do)
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Juice of 1 lemon (optional, for a touch of brightness)
Feel free to make substitutions as needed. For a lighter version, you can use milk instead of heavy cream, or swap the Parmesan for nutritional yeast to make it dairy-free. The mushrooms can be replaced with zucchini or spinach for a different twist.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and cook until fragrant, about 30 seconds. Stir in the mushrooms and cook for 5 minutes until they are tender and slightly golden.
- Add the orzo to the skillet, stirring to combine with the mushrooms and garlic. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook for about 10 minutes, or until the orzo is al dente and has absorbed most of the liquid.
- Stir in the heavy cream and Parmesan cheese, then return the chicken to the skillet. Cook for an additional 2-3 minutes until everything is heated through and well combined.
- Finish the dish with a squeeze of fresh lemon juice and a sprinkle of parsley before serving. Enjoy the dish warm, and savor every creamy, flavorful bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International