Even though the name makes this tasty dish sound complicated, I promise it’s easier than you think and only 20 minutes of prep time! Definitely well worth all the goodness that you get with this recipe.
This recipe calls for all of my favorite things: mushrooms, pasta, cheese, and chicken! It makes a creamy and savory meal while still being healthy and well-balanced – another thing I love to look for when fueling my body.
According to the author, Emily Weeks, RD, this weeknight meal is packed with vitamin A from the carrots, vitamin B-2 from the yummy crimini mushrooms, and vitamin C from the onions, adding to the already nutritious dish everyone will love!
Thank you to the Mushroom Council for allowing us to repost this flavorful recipe so everyone can nourish their bodies — and tastebuds — come dinner time!
Prep time: 20 minutes. Cook time: 50 minutes. Total time: 1 hour 10 minutes.
- 8 boneless, skinless chicken thighs
- Salt and pepper to taste
- 6 tbsp unsalted butter
- 16 oz crimini mushrooms, quartered
- 3 zucchini, sliced in half-moons
- 3 large carrots, thinly sliced
- 4 sprigs fresh rosemary, leaves removed and roughly chopped
- 4 cloves garlic, minced
- 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
- 16 oz crimini mushrooms, finely chopped
- 1 cup uncooked orzo pasta
- 1/8 tsp black pepper
- 1/3 cup white wine
- 1/3 cup shredded Parmesan cheese
For the chicken:
- Preheat the oven to 450 degrees F.
- Pat chicken dry and 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 the vegetables. Toss quartered mushrooms, zucchini, and carrot in a large bowl with garlic and rosemary.
- Spread veggies out onto a large baking sheet. Nestle chicken into vegetables. Drizzle with butter and juices from the pan.
- Bake for 20 minutes, until chicken is cooked through and vegetables are tender.
For the orzo:
- Warm the broth in a small pot over medium-low heat.
- Use the skillet from the chicken and add butter and olive oil over medium heat. Add onion, garlic, and finely chopped 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.
- Serve in individual bowls with chicken and roasted vegetables atop mushroom orzo risotto.