Creamy Chicken & Mushroom Orzo

• Chicken breast(500 g)
• Mushroom(300 g)
• Orzo(240 g)
• Onion(1)
• Garlic(3 cloves)
• Parmesan(60 g)
• Heavy cream(180 ml)
• Chicken Broth(700 ml)
• Spinach(120 g)
• Olive oil(1 tbsp)
• Butter(1 tbsp)
• Thyme(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Lemon(1)optional
• Flat Leaf Parsley(2 tbsp)optional

Method

1. 1

   Cut {Chicken breast} into small irregular bite-size pieces. Thinly slice the {Mushroom}, finely chop the {Onion}, mince the {Garlic}, grate the {Parmesan}, and roughly chop the {Fresh parsley} if using.

   ~10 min

2. 2

   Heat {Olive oil} and {Butter} in a large deep skillet or pot over medium-high heat. Add the {Chicken breast}, {Salt}, and {Black pepper}, then cook for 3 minutes until the outside turns opaque. Stir in the {Onion}, {Mushroom}, and {Thyme}; cook until the mushrooms soften and turn golden at the edges. Add the {Garlic} and stir for 1 minute.

   ~8 min

3. 3

   Stir in the {Orzo} and pour in the {Chicken Stock}. Bring to a gentle bubble, then reduce the heat and simmer, stirring often, for 8 minutes until the orzo is nearly tender and the liquid has reduced to a thick, glossy base.

   ~8 min

4. 4

   Lower the heat and stir in the {Heavy cream}, {Parmesan}, and {Spinach}. Cook for 2 minutes, stirring, until the spinach wilts and the sauce turns rich and creamy, coating the orzo and chicken. Squeeze in a little {Lemon} juice if using.

   ~2 min

5. 5

   Spoon into bowls and finish with the {Fresh parsley} and any extra {Parmesan} from the pan.

   ~0 min