Skillet Chicken and Orzo

by | May 25, 2019 | CHICKEN, PASTA | 0 comments

A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
Skillet Chicken and Orzo
Print Recipe
    Servings Prep Time
    3-4 people 50 minutes
    Cook Time Passive Time
    25 minutes 2 minutes
    Servings Prep Time
    3-4 people 50 minutes
    Cook Time Passive Time
    25 minutes 2 minutes
    A shallow serving dish with Skillet Chicken and Orzo garnished with fresh herbs by Compelled to Cook. A cast iron skillet with a serving spoon sits in the background.
    Skillet Chicken and Orzo
    Print Recipe
      Servings Prep Time
      3-4 people 50 minutes
      Cook Time Passive Time
      25 minutes 2 minutes
      Servings Prep Time
      3-4 people 50 minutes
      Cook Time Passive Time
      25 minutes 2 minutes
      Ingredients
      Servings: people
      Instructions
      1. Preheat oven to 350℉
      2. Heat oil in a cast iron or oven-safe skillet over medium-high heat. Pat chicken dry with a paper towel and season with salt and pepper. When the oil is hot add chicken thighs and cook about 5-6 minutes per side until skin browned. Remove to a plate.
      3. Using the same skillet, dab out excess oil, reserving about 1 tbsp. To the hot oil add the mushrooms and allow to cook without stirring until bottoms are golden and moisture is starting to evaporate. Once they have browned, give them a stir and continue to cook for 1-2 minutes. Add garlic and shallots and cook for about 3 minutes until starting to soften, stirring occasionally. Add herbs and salt and pepper.
      4. Add wine and allow to reduce for about 3 minutes. Over low heat stir in the cream cheese, and half of the broth, stirring until smooth. Add remaining broth and orzo pasta. Add the chicken back to the pan with the skin side up. Push chicken down into pasta as far as they will go. Cover with a lid or tin foil and bake for 20-25 minutes.
      5. Remove from oven and sprinkle with Parmesan cheese. Cover and allow to rest for 3-5 minutes prior to serving.
      Recipe Notes

      I personally like the garden vegetable cream cheese, however you may also like the garlic cream cheese.

      Mushroom Herb Rice

      by | Mar 28, 2018 | GLUTEN FREE, SIDE DISH, VEGAN, VEGETARIAN | 0 comments


      Mushroom Herb Rice
      Print Recipe
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time Passive Time
        30 minutes 5 minutes
        Servings Prep Time
        6-8 people 15 minutes
        Cook Time Passive Time
        30 minutes 5 minutes
        Mushroom Herb Rice
        Print Recipe
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time Passive Time
          30 minutes 5 minutes
          Servings Prep Time
          6-8 people 15 minutes
          Cook Time Passive Time
          30 minutes 5 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a medium pot heat 2 tbsp of butter over medium high heat until starting to foam. Add mushrooms and stir to coat in butter. Cook until mushrooms are browned and liquid has cooked out, stirring only once or twice, about 5-7 minutes.
          2. Add vegetable broth and bring to a simmer. Stir in rice, herbs, salt and pepper and allow to return to a simmer. Cover and reduce heat to low and cook for 23-25 minutes until rice is tender. Remove from heat and allow to rest for 5 minutes. Add remaining 2 tbsp of butter and fluff with a fork. Garnish with additional chopped parsley if desired and serve immediately.
          Recipe Notes

          Yields 4 cups of cooked rice. Use margarine or olive oil for vegetarian and vegan options.