Chicken, Mushrooms and Parmesan with Orzo
Chicken, Mushrooms, and Parmesan with Orzo
Ingredients:
- 1 tbsp olive oil or butter
- 8 oz button mushrooms, sliced
- ½ cup yellow onions, chopped
- 2 cloves of garlic, minced
- ½ tsp dried thyme
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- ¼ cup of dried orzo, cooked per instructions, reserving ½ cup of cooking liquid
- 2-3 tsp chicken bouillon granules, to taste
- ½ cup Parmesan cheese, grated
- ¼ cup fresh parsley, chopped
How to Make Chicken, Mushrooms, and Parmesan with Orzo:
Heat oil or butter in a large skillet over medium-high heat. Add chopped mushrooms, onion, and thyme and cook, stirring often, for 5 minutes, or until the onion is tender.
Add the chicken, sea salt, and freshly cracked pepper to taste then cook, stirring often, for 7-8 minutes or until the chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute.
Meanwhile, cook the orzo in a large saucepan in well-salted water, according to the package instructions. Drain, reserving ½ cup of cooking liquid.
Remove skillet from the heat then add the cooked orzo, bouillon granules, Parmesan, and parsley to the chicken mixture, and a bit of cooking liquid as needed; toss to mix thoroughly. Taste and re-season with salt and pepper if needed. Serve and enjoy.
Equipment
Ingredients
- 1 tbsp olive oil or butter
- 8 oz button mushrooms sliced
- ½ cup yellow onions chopped
- 2 cloves of garlic minced
- ½ tsp dried thyme
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- ¼ cup of dried orzo cooked per instructions, reserving ½ cup of cooking liquid
- 2-3 tsp chicken bouillon granules to taste
- ½ cup Parmesan cheese grated
- ¼ cup fresh parsley chopped
Instructions
- Heat oil or butter in a large skillet over medium-high heat. Add chopped mushrooms, onion, and thyme and cook, stirring often, for 5 minutes, or until the onion is tender.
- Add the chicken, sea salt, and freshly cracked pepper to taste then cook, stirring often, for 7-8 minutes or until the chicken is golden brown and cooked through; add the minced garlic and cook, stirring constantly, for 1 minute.
- Meanwhile, cook the orzo in a large saucepan in well-salted water, according to the package instructions. Drain, reserving ½ cup of cooking liquid.
- Remove skillet from the heat then add the cooked orzo, bouillon granules, Parmesan, and parsley to the chicken mixture, and a bit of cooking liquid as needed; toss to mix thoroughly. Taste and re-season with salt and pepper if needed. Serve and enjoy.
This looks so good! I am always looking for new ways to use chicken and I have some leftover mushrooms from pizza the other night so I know what I’ll be making for dinner tonight! Yum!
~Holliday
I LOVE this recipe – thanks so much for posting it! I make it for my family a couple times per month and they always love it. I add frozen peas to mine to bulk up the ‘veg’ component 😛
I wish I had the calorie usage for this recipe! It looks very tasty!
Very good! I only had a few mushrooms so I also added peas and bell peppers. This will become a reglar!
This was wonderful! I added a little more orzo, since I love pasta. My husband liked the recipe best as written. My son devoured it and he has usually been picky about mushrooms. Thanks!
Hi, at what point do we add the bouillon?
L,
Add with the parmesan.
-Pam