Description

This dish features tender chicken pieces, pan-seared to a golden finish, nestled among earthy mushrooms and delicate orzo pasta. Everything is brought together in a rich, savory sauce, offering a harmonious blend of textures and deep flavors. Garnished with fresh parsley, this comforting meal is prepared in a single pan, making it both elegant and convenient.

Ingredients

Scale

1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1/4 cup all-purpose flour
1 tsp salt, divided
1/2 tsp black pepper, divided
2 tbsp olive oil
1 tbsp unsalted butter
8 oz cremini mushrooms, sliced
1 large shallot, minced
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 tsp brown sugar (or maple syrup)
3 cups low-sodium chicken broth
1 cup uncooked orzo pasta
1/2 tsp dried thyme
2 tbsp fresh parsley, chopped, for garnish

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Instructions

Pat chicken pieces dry with paper towels. In a shallow dish, combine flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge the chicken pieces in the flour mixture, shaking off any excess.
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the floured chicken in a single layer, working in batches if necessary to avoid overcrowding. Sear for 3-4 minutes per side, until golden brown. Remove chicken from the skillet and set aside.
Reduce heat to medium. Add butter to the skillet. Add sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until softened and browned.
Add minced shallot and garlic to the skillet. Cook for 1-2 minutes until fragrant, stirring constantly.
Pour in the balsamic vinegar and brown sugar, scraping up any browned bits from the bottom of the pan. Cook for 1 minute until slightly reduced.
Stir in the chicken broth, orzo pasta, remaining 1/2 tsp salt, 1/4 tsp black pepper, and dried thyme. Bring the mixture to a simmer.
Return the seared chicken pieces to the skillet. Reduce heat to low, cover, and cook for 12-15 minutes, or until the orzo is al dente and the chicken is cooked through (internal temperature of 165°F / 74°C). Stir occasionally to prevent sticking.
Remove from heat and let stand for 5 minutes, allowing the sauce to thicken slightly. Garnish with fresh chopped parsley before serving.

Notes

Ensure chicken is patted dry for a better sear.

Adjust the amount of chicken broth if you prefer a thinner or thicker sauce.

For added vegetables, stir in a cup of fresh spinach during the last few minutes of cooking.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 35 minutes

Nutrition

Calories: 580
Fat: 24g
Carbohydrates: 45g
Protein: 48g