Orzo Rosemary Mushroom with Roasted Chicken

• 8 oz orzo
• 1 lb chicken breasts
• 8 oz mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp fresh rosemary, chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tbsp butter
• Juice of 1 lemon
• 2 tbsp fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F. Season chicken breasts with salt, pepper, and half the rosemary.
2. 2 Place chicken on a baking sheet and roast for 25 minutes.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Add mushrooms, garlic, and remaining rosemary; sauté until golden.
4. 4 Add orzo to the skillet and toast for 2 minutes. Stir in chicken broth and simmer until liquid is absorbed.
5. 5 Remove skillet from heat and stir in butter, Parmesan, lemon juice, and season to taste.
6. 6 Slice roasted chicken and serve over orzo mixture. Garnish with parsley.

Equipment

• Skillet
• Baking sheet
• Chef's knife
• Cutting board

Variations

• Add sun-dried tomatoes for a tangy twist.
• Incorporate spinach or kale for extra greens.

Substitutions

• Use vegetable broth for a vegetarian option.
• Substitute thyme for rosemary if preferred.

Pairings

• Steamed asparagus
• Roasted Brussels sprouts

Nutrition

Tips

• For added flavor, use chicken stock instead of water to cook the orzo.
• If you prefer a saucier dish, add a splash of cream or extra broth to the orzo.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a splash of broth.

Serving Suggestions

• Pair with a crisp green salad and a glass of Sauvignon Blanc.
• Serve with crusty bread to soak up every last bit of the flavorful orzo sauce.

FAQ