Ingredients
Scale
- 1 pound boneless chicken thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup sliced mushrooms (button or cremini)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat; add chicken, season, and cook until browned (5-7 minutes).
- Add diced onion and minced garlic; sauté until fragrant and translucent (about 3 minutes).
- Add sliced mushrooms and dried thyme; cook for another 3-4 minutes.
- Pour in orzo and chicken broth; bring to a boil, then reduce to a simmer and cover for 10-12 minutes until orzo is tender.
- Adjust seasoning if needed and stir in fresh parsley before serving.
Notes
- Feel free to substitute ingredients to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free orzo)