One Pot Chicken and Mushroom Orzo

Course Dinner

Cuisine American

Keyword Skillet Chicken Thighs

Prep Time 10

Cook Time 20

Servings

Calories 825kcal

Author Melissa

2 pounds bone-in, skin on chicken thighs 4 large chicken thighs about 1/2 pound each
1 tablespoon olive oil
Kosher Salt and Freshly Ground Pepper
1 teaspoon paprika
16 oz Baby Bella mushrooms
4 cloves garlic minced
8 oz dried orzo (1/2 of a 16 oz package of orzo)
3 cups low-sodium chicken broth
2 cups baby spinach
1/4 cup parmesan cheese freshly shredded
Fresh Parsley

Toss chicken thighs with olive oil, 1 teaspoon of kosher salt, 1/2 teaspoon of freshly ground black pepper, and paprika. Carefully place chicken thighs skin side down in preheated pan and brown 4-5 minutes on each side. Skin side should be crispy and golden. Chicken thighs do not need to be cooked through at this point. Remove thighs from skillet and set aside. Add mushrooms to pan and brown. After mushrooms are lightly browned, season mushrooms with 1/2 teaspoon kosher salt and 1/4 teaspoon of freshly ground black pepper. Add garlic mushrooms and cook for another 2 minutes.
Add chicken broth to pan and use a silicone spatula or wooden spoon to deglaze and scrape skillet. Bring broth to a boil. Stir in orzo. Return chicken thighs to skillet. Reduce heat to medium-low and let simmer covered for 20 minutes or until chicken thighs reach a minimum temperature of 165℉.
When chicken is done cooking, remove thighs from skillet. Stir in parmesan and baby spinach. Taste and season with additional salt and pepper as needed. Return chicken thighs to pan and sprinkle with fresh parsley.