One Pot Chicken and Orzo

The house is chilly in the early mornings, my feet needing slippers before I walk across cold wood floors in search of coffee. No longer can I open the slider doors to the morning air, instead waiting for the warm afternoon sunshine before throwing open windows and doors.

My beloved Poplar trees are showing little peeks of shimmering yellow and gold leaves, dancing in the afternoon breeze, not yet falling from their branches. The apple orchard adjacent to us is laden with perfectly crunchy golden delicious apples, my all-time favorite apple for snacking.

I used to dread fall because it meant winter was next. But somewhere along the way I realized fall has its own kind of magic; one I don’t want to miss.

Days start with cold dark mornings but quickly warm, heating my shoulders as I walk outside or work in the yard. Not to mention the colors of trees and bushes all around our Valley, catching my eye, as their leaves start their color change, day by day turning from green to red, orange, yellow and gold. By the time evening rolls around, the crisp cool air returns, sending me running for that sweatshirt and slippers. Suddenly soups, a roast, or a one pot meal sounds divine for dinner.

Dinner this week is a delicious and ultra comforting one pot meal. Tender, juicy chicken thighs simmer alongside orzo pasta, garlic, mushrooms and a little spinach for a cozy dinner you can easily add to your weeknight rotation. This recipe is a little riff on beef stroganoff, sharing some of the same flavors but a quicker, easier meal to throw together.

Cherry tomatoes or broccoli would be lovely additions or swaps to this recipe, should you decide mushrooms or spinach ins’t for you. Chicken sausage, sliced into medallions would be another great swap, if you want to try something other than chicken thighs. One pot meals are a great jumping off point for tweaking a recipe to your preferences, so go wild and make this your own. Enjoy!

One Pot Chicken and Orzo

• 2 pounds boneless skinless chicken thighs, cut into 2-inch pieces

• 2 tablespoons butter

• 1 tablespoon extra virgin olive oil

• 8 ounces white or baby Bella mushrooms, sliced

• 2 shallots, minced

• 3 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 4-5 cups low-sodium chicken stock

• 1 1/2 teaspoons dijon mustard

• 1 pound orzo pasta

• 4 cups fresh baby spinach

• 1/2 cup grated parmesan cheese

• 1/3 cup half and half

• 1 1/2 teaspoons dried thyme

• 2 tablespoons fresh parsley, minced

• 1 1/2 teaspoons Kosher salt

• 3/4 teaspoon black pepper

Start by generously sprinkling both sides of the chicken thighs with kosher salt and black pepper. Heat the butter in a large skillet over medium-high heat. Add the chicken to the skillet and cook until golden brown on each side, about 4 minutes per side. Remove the chicken from the pan and set aside on a plate.

Turn the heat down on the pan slightly, to a true medium heat and add the tablespoon of olive oil. Add the diced mushrooms and shallots to the pan, stirring constantly to scrape up any brown bits from the bottom of the pan. Add a small pinch of salt and pepper to the pan and keep stirring until the shallots are translucent and the mushrooms cook down, about 5 or so minutes. Add the dried thyme and garlic, cooking for an additional minute.

Sprinkle the all-purpose flour over the onion and mushroom mixture, stirring to combine. Slowly add four cups of chicken stock (reserve an extra cup of stock off to the side) and dijon mustard to the skillet, stirring to combine. Bring the liquid to a simmer and then stir in the orzo pasta. Add the chicken back to the pan, nestling into the orzo and liquid. Lightly cover with a lid and let simmer for about 10 minutes, checking occasionally and giving the pan a gentle stir.

If the liquid is evaporating too quickly, add a little splash of extra chicken stock, 1/4 cup at a time, giving the pan a good stir to absorb. Once the chicken is cooked through (use a meat thermometer, internal temperature of the chicken needs to be 165 degrees) and the orzo is tender, turn the heat on the stove down to a simmer.

Stir in the spinach, stirring to combine and wilt the spinach. Next, stir in the half and half along with the parmesan cheese. Garnish with fresh parsley and one more pinch of black pepper. Scoop orzo and a piece of chicken onto a plate. Serve alongside a simple green salad and a slice of crusty bread. Recipe serves 4-5 generous servings.