Ingredients

The following ingredients have 4 Servings
  • 16 ounces boneless skinless chicken breasts (cubed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons olive oil (divided)
  • 1/2 small onion (diced)
  • 8 ounces button mushrooms (chopped)
  • 2 cloves garlic (minced)
  • 16 ounces chicken broth
  • 1 cup orzo (uncooked)
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried thyme
  • 4 ounces heavy cream

Instruction

  • Season cubed chicken with salt and pepper.
  • Heat saute pan over medium heat. Add 1 tablespoon of olive oil to pan. When hot, add chicken and cook until juices run clear, about 3-4 minutes. Remove from pan and set aside.
  • Add remaining tablespoon of olive oil. Add onions and mushrooms to pan and cook until onions are translucent and mushrooms have browned (about 4-5 minutes). Add garlic and cook for another 30 seconds.
  • Add chicken broth to pan, scraping the bottom of the pan to deglaze. Then, add orzo, parsley, and thyme. Stir to combine. Bring to a boil, cover, and reduce heat to low. Simmer until pasta is just al dente (according to your pasta's package directions). Most of the liquid should be absorbed. 
  • Remove lid and add heavy cream and cooked chicken. Stir to combine. Cook for one additional minute, then remove from heat. Allow to set for 5 minutes to allow sauce to thicken.
  • Optionally, top with fresh chopped parsley, or freshly grated parmesan.