Quick One Skillet Chicken & Orzo
Today I wanted to share one of our favorite quick recipes. Did I mention quick? Quick and easy recipes are a staple in our home. Most evenings, we are so busy creating new home décor and filling orders that we are lucky if we even get a meal on the table at all unless it is take-out!
Several years ago, I found this recipe in one of my church cookbooks. What is a church cookbook you ask? Well, if you asked, you are probably not from the south. Down here, we love our collection of cookbooks that local churches put together to raise funds. They are filled with tons of old handed down southern recipes with the persons name that submitted it, and this one happens to be from Mabel McGee. I kid you not, that’s her name. Pretty cool, right?
Now, chicken and orzo is not exactly what you think of when you hear the word ‘southern’, but anything you can cook in a skillet is, so I’m going to count it. This is practically fail proof, and comes out perfect every time. And, y’all, it’s sooooo goooood!!!
Skillet Chicken & Orzo
8 Boneless Chicken Thighs
1 tablespoons Olive Oil
2 tablespoons Butter
8 oz Sliced Mushrooms
2 cup Orzo (uncooked)
3 teaspoons Minced Garlic
4 cups Chicken Broth
1/2 cup Heavy Cream
2 handfuls of Fresh Spinach
Salt & Pepper or Southern Seasoning Mix
Heat skillet with olive oil and butter on high. Season chicken and add to skillet, searing for 3 minutes on each side until brown. Remove chicken and set aside. Add mushrooms to skillet and cook until browned. Turn down heat to medium high and add orzo and garlic (you can add a touch more oil if needed) and cook until orzo is browned. Add broth, cream, spinach and more seasoning to suit. Place chicken on top and cover skillet. Cook for 30 minutes on medium, medium-high until orzo is soft and liquid is absorbed. Top with parmesan cheese before serving. Enjoy!