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Amazingly creamy orzo with juicy hen, mushrooms and child spinach. All made in a single skillet, even the raw pasta!
The creamiest orzo with all of the fix-ins and the juiciest, golden brown hen thighs all made in a single. single. pot.
It’s fairly presumably the simplest dinner one can ask for, and you may simply substitute hen breasts if darkish meat shouldn’t be your jam. (You realize we love our boneless, skinless thighs!) Kale and/or arugula may also be substituted for the spinach. And if you happen to hate mushrooms, you’ll be able to omit them altogether. IT IS ALL GOOD.
Aspect notice: I throw in further mushrooms + spinach for myself to ensure I get in ALL my veggies as a result of that creamy orzo goodness is simply too good to cross up.
CAN I USE CHICKEN BREASTS?
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and the next fats content material which is able to yield juicier, extra flavorful hen.
I DON’T LIKE THYME. CAN I SUBSTITUTE SOMETHING ELSE?
Completely! You’ll be able to substitute rosemary, oregano, Italian seasoning (dried or contemporary!) or another herb of your selecting. And since dried herbs are sometimes stronger/concentrated than contemporary herbs, you want much less when utilizing dry. The proper ratio is 1 tablespoon contemporary herbs to 1 teaspoon dried herbs.
- 1 ½ kilos boneless, skinless hen thighs
- Kosher salt and freshly floor black pepper, to style
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, halved
- 2 giant shallots, diced
- 3 cloves garlic, minced
- 4 teaspoons chopped contemporary thyme leaves
- 2 tablespoons all-purpose flour
- 3 cups hen inventory
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo pasta
- 4 cups child spinach
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
- 2 tablespoons chopped contemporary parsley leaves
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Season hen with 3/4 teaspoon salt and 1/2 teaspoon pepper.
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Soften butter in a Dutch oven over medium warmth. Working in batches, add hen to the Dutch oven in a single layer and prepare dinner till golden brown and cooked by way of, reaching an inner temperature of 165 levels F, about 4-5 minutes per facet; put aside.
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Add mushrooms and shallots, and prepare dinner, stirring sometimes, till tender, about 3-5 minutes. Stir in garlic and thyme till aromatic, about 1 minute.
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Whisk in flour till frivolously browned, about 1 minute.
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Stir in hen inventory and Dijon, scraping any browned bits from the underside of the Dutch oven. Stir in orzo; season with salt and pepper, to style.
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Convey to a boil; scale back warmth and simmer, stirring sometimes, till pasta is cooked by way of, about 6 minutes. Stir in spinach, Parmesan and heavy cream till the spinach has wilted, about 3 minutes. Return hen to the Dutch oven.
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Serve instantly, garnished with parsley.
