Skillet Chicken and Orzo
    Servings Prep Time
    3-4people 50minutes
    Cook Time Passive Time
    25minutes 2minutes
    Servings Prep Time
    3-4people 50minutes
    Cook Time Passive Time
    25minutes 2minutes
    Ingredients
    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.

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