Here’s a cozy, flavor-packed meal: Garlic Herb Chicken with Creamy Mushroom Orzo! Juicy, golden seared chicken is seasoned with garlic and herbs, then served over a rich, creamy mushroom orzo that cooks in one pot—perfect for weeknights or date nights.
🍗 Garlic Herb Chicken with Creamy Mushroom Orzo
📋 Ingredients:
For the Garlic Herb Chicken:
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2 large chicken breasts (or 4 chicken thighs), pounded to even thickness
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1 tsp garlic powder
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1 tsp Italian seasoning (or mix of thyme, oregano, basil)
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½ tsp paprika
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Salt and pepper to taste
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2 tbsp olive oil or butter
For the Creamy Mushroom Orzo:
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1 tbsp butter or oil
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2 cups mushrooms, sliced (cremini or white)
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2 cloves garlic, minced
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1 cup orzo pasta
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2 ½ cups chicken broth
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¼ cup grated Parmesan cheese
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¼ cup heavy cream or half-and-half
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Salt and pepper to taste
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Optional: chopped parsley for garnish
👩🍳 Instructions:
1. Season and sear the chicken:
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Rub chicken with garlic powder, Italian seasoning, paprika, salt, and pepper.
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Heat olive oil or butter in a skillet over medium heat.
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Sear chicken 4–5 minutes per side (depending on thickness) until golden and cooked through (internal temp 165°F/74°C). Remove and set aside.
2. Cook the mushrooms:
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In the same skillet, add butter and mushrooms. Sauté for 4–5 minutes until browned and tender.
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Add minced garlic and cook for 30 seconds until fragrant.
3. Make the orzo:
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Stir in orzo and toast for 1 minute with the mushrooms.
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Pour in chicken broth, bring to a boil, then reduce to a simmer.
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Cover and cook 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
4. Finish the creamy orzo:
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Stir in Parmesan cheese and heavy cream. Season with salt and pepper to taste.
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Let it simmer for 2–3 minutes until creamy. Add a splash of broth or cream if needed to loosen.
5. Serve:
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Slice the chicken and place over a bed of creamy mushroom orzo.
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Garnish with chopped parsley or extra Parmesan.
📝 Tips:
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For more flavor, deglaze the pan with a splash of white wine before adding broth.
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Add spinach or peas for a veggie boost.
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This dish pairs well with roasted asparagus or a crisp side salad.
Would you like a one-pan version or an oven-baked variation of this dish?