Description
Savory chicken thighs pan-seared in butter and roasted alongside mushrooms and veggies, served with a side of toasted orzo pasta cooked until soft with broth, crimini mushrooms, and Parmesan cheese.
Scale
Ingredients
For the chicken:
- 8 boneless, skinless chicken thighs
- kosher salt and freshly cracked black pepper
- 6 Tbsp unsalted butter
- 32oz crimini mushrooms – half quartered, half minced
- 3 large zucchini, sliced into half moons
- 3 large carrots, thinly sliced into rounds
- 4 cloves garlic, minced
- 4 sprigs fresh rosemary, leaves removed and roughly chopped
For the orzo:
- 4 cups chicken or vegetable broth
- 1 Tbsp unsalted butter
- 1 Tbsp extra-virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 cup uncooked orzo pasta
- 1/8 tsp black pepper
- 1/3 cup white wine
- 1/3 cup shredded parmesan cheese
Instructions
For the chicken:
- Preheat the oven to 450F.
- Pat chicken dry. Season with salt and pepper. Melt butter over medium-high heat in a large skillet. Sear chicken until brown on both sides, 4-5 minutes on each side.
- Meanwhile, prepare vegetables. Toss quartered mushrooms, zucchini, and carrot in a large bowl with the garlic and rosemary.
- Spread veggies out onto a large baking sheet. Nestle chicken into the veggies. Drizzle with butter and juices from the pan.
- Bake for 20 minutes, or until chicken is cooked through and veggies are tender.
For the orzo:
- Warm the broth in a small pot over medium-low heat.
- Use the skillet from the chicken and add additional butter and olive oil over medium heat. Add onion, garlic, and minced mushrooms. Cook, stirring occasionally, until onions soften, 3-4 minutes.
- Add, orzo and black pepper. Stir and cook the orzo for 2 minutes. Add the white wine and cook until evaporated, about 1 minute.
- Add broth to the orzo, 2/3 cup at a time, stirring until the liquid is absorbed. Repeat with remaining broth, waiting until the last batch is absorbed before adding the next.
- Remove from heat and stir in parmesan.