Skillet Chicken with Creamy Mushroom Orzo
Par excellence in the realm of one-skillet meals, this one of a kind chicken recipe is so good (even tastier as leftovers). Marinated in lime juice + Italian seasoning, chicken breasts are seared in butter to a beautiful golden, combined with sautéed mushrooms, garlic, vegetable stock and Orzo, seasoned with a sprinkle of red pepper flakes and baked until juicy + tender. A finishing touch of sun-dried tomatoes for a sweet + tart flavor, creamy mascarpone cheese, fresh parsley and dill, lemon zest + lemon juice (for an extra burst of flavor), all magically absorbed right into the fluffy orzo pasta. What's not to love? Oh and did I mention only one skillet?!
Servings: 5
Ingredients
- 3 chicken breasts *I used Crescent brand pre-marinated Cilantro Lime chicken breasts. (Or season chicken breasts with Kosher salt, black pepper, lime juice and Italian seasoning blend)
- 2 tbsp butter *unsalted
- 1 tbsp grape seed oil
- 20 oz mushrooms *white mushrooms, sliced
- 5 cloves garlic *thinly sliced
- 2½ cups vegetable stock +¼ cup as needed, for finishing step
- 1 cup orzo
- 3 tbsp parsley *freshly chopped
- 3 tbsp dill *freshly chopped
- 2 tbsp sun-dried tomatoes *chopped
- 3 tbsp mascarpone cream cheese
- ¾ tsp lemon zest
- 2 tbsp lemon juice *freshly squeezed
- 1 chicken bouillon cube
- ½ tsp red pepper flakes
- ¾ tsp black pepper
- 1 tbsp scallions *thinly sliced
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Rinse, pat dry and season chicken breasts with Kosher salt, pepper, lime juice and Italian seasoning (*or use pre-marinated chicken breasts). Heat oil + butter in large skillet on medium heat. Sear seasoned chicken breasts until golden brown approximately 4 minutes per side. Remove seared chicken from skillet, place on a plate and cover with aluminum foil. Set aside.
- In same skillet, sauté mushrooms on medium heat for 5 minutes until they start to soften and brown. Now turn heat to medium low, add sliced garlic, stir and continue to cook for 2-3 minutes. Add chicken bouillon cube, red pepper flakes and black pepper and mix to combine. Turn heat back to medium, deglaze skillet with vegetable stock and bring to a simmer on medium heat. Now add orzo, gently stir to combine. Continue to cook for 2-3 minutes. Now add seared chicken breasts, stir to combine, cover skillet with lid or aluminum foil, turn heat to low and simmer for 5 minutes.
- Now transfer covered skillet to preheated oven and bake for 35 minutes. Then carefully remove chicken breasts onto a plate, cover with foil and set aside. Place skillet on medium low heat, add ¼ cup more vegetable stock, mascarpone, chopped sun-dried tomatoes fresh parsley + dill, lemon juice and lemon zest, mix to combine, check for seasonings and adjust as needed and cook for 3-4 minutes.
- Add chicken breasts back into skillet, gently mix, garnish with sliced scallions, cover skillet, turn heat to medium and cook for a final 2-3 minutes.
- Flavorful, creamy and super tasty Skillet Chicken with Creamy Mushroom Orzo is now ready to serve. Slice the juicy chicken and dig in. Enjoy! Nosh Farma'aiye.