This was one of these "I have no inspiration to cook anything" nights and I was looking in my fridge and through my pantry for what's on hand... Threw a few things together and Oh My God! Did this turn out finger-licking good!!!
Try it an let me know how you like it!
Chicken Thighs with Creamy Mushroom Orzo
1lb of chicken thighs (I used boneless, skinless, but bone in and skin on can be used too)
2 cups Orzo pasta
2 cups cremini mushrooms
1 cup heavy cream
1 cup chicken bouillon
2 cups spinach
2 cloves of garlic
1 cup shaved parmesan cheese
1 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp onion powder
1 tbsp dry parsley
fresh parsley for garnish
salt and pepper
Preheat oven to 400F.
Chop up the garlic, shallot and mushrooms.
Season the chicken with salt and pepper, and the garlic powder, onion powder, paprika and dry parsley.
In a large frying pan heat up a splash of olive oil. Add the seasoned chicken and brown on both sides (about 10 min flipping it halfway through). Take the chicken out to a plate and keep warm.
In the same pan (no need to wipe) sauté the garlic and shallot until fragrant (30 sec). Add the mushrooms and cook stirring frequently for 3-5 min.
Add the orzo pasta and stir. Pour in the heavy cream and parmesan cheese. Mix well until the cheese is melted.
Add the spinach and stir until wilted.
Pour in the chicken bouillon and bring to boil.
Season with salt and pepper to taste (but careful on the salt if using salted chicken bouillon).
Transfer the orzo to a baking dish. Nestle the chicken within in (pour all juices from the chicken over). Place in the oven and cook for 15 min. NOTE: you can use a cast iron skillet for this dish - simply bring the chicken back to the skillet and transfer to the oven.
Once out of the oven, sprinkle with fresh parsley for garnish!
Pour yourself a glass of wine and enjoy!