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  • Michele E Mathews Books

Skillet Chicken with Creamy Mushroom Orzo


Well, well, well. This one's a keeper and so easy to make! The flavors go so well together! Perfect for a busy weeknight meal when you just want something delicious without all the fuss. Lot's of seasonings for flavor but basically a dump-and-go recipe!


Here's how we do it! Let's cook!


Skillet Chicken with Creamy Mushroom Orzo


Ingredients:

Chicken:

4 boneless skinless organic chicken breasts

4 tbsp olive oil

1 tsp kosher salt

1 tsp black pepper

1 tbsp oregano

1 tsp smoked paprika

4 tbsp butter

Orzo:

1/2 sweet onion, diced

8 large bella mushrooms, thickly sliced

6 celery stalks, sliced

2 tbsp olive oil

2 cups multi-colored orzo

4 tbsp butter

1 1/2 cups chicken broth

1/2 cup heavy cream

1/2 tsp red pepper flakes

1 tsp kosher salt

1 tsp black pepper

1 tbsp minced garlic

1 tsp oregano

1 tsp celery salt

1/4 cup shredded parmesan


Chop the mushrooms, onion, and celery. In a large stock pot, add 2 tbsp olive oil. Add vegetables and sauté until tender and translucent.










To marinate the chicken: Add all of the seasonings and olive oil to a ziplock bag (except for the butter) and mix with your fingers until well incorporated. Add chicken breasts to the marinade. Seal the bag tightly and mix with your fingers until the chicken is coated on all sides well. Set aside in the refrigerator for 2 hours or up to overnight.









Add orzo and the remaining ingredients to your cooked vegetables. Stir well to combine. Turn to medium high heat and bring to a boil. Allow to boil for 3 minutes, then turn heat to simmer. Cover stockpot and simmer for 20 minutes, stirring frequently, until orzo is creamy and tender.








Pour 2 tbsp olive oil into a large cast iron skillet over medium high heat. Once the oil sizzles, add the marinated chicken. Cook for 5 minutes on each side, without turning, until you get a gorgeous sear on both sides. Toss in 4 tbsp of butter and once melted, baste the chicken on both sides, turning frequently, for an additional 5-7 minutes.









Remove the chicken from the skillet and allow to rest on a cutting board for 5-7 minutes before slicing. Slice into thick pieces. Drizzle with the pan drippings (liquid gold!) and sprinkle with red pepper flakes (optional) and parsley to garnish.












Wa-La ya'll!! Dig in honey! So creamy and delicious it's gonna knock your socks clean off! Enjoy!!
















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