# Components:
→ Meats
01 - 2 large boneless, skinless chicken breasts, cut into bite-size pieces
→ Vegetables
02 - 2 cups sliced cremini or button mushrooms
03 - 4 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 2 tablespoons fresh parsley, chopped
→ Pasta & Dairy
06 - 1 1/4 cups dry orzo pasta
07 - 1 cup heavy cream
08 - 1/2 cup grated Parmesan cheese
09 - 2 tablespoons unsalted butter
10 - 2 tablespoons olive oil
→ Liquids & Other
11 - 2 1/2 cups low-sodium chicken broth
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried oregano
14 - 1/2 teaspoon crushed red pepper flakes (optional)
15 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat olive oil and butter in a large skillet or Dutch oven over medium-high heat.
02 - Season chicken with salt and pepper; sauté until golden-brown and cooked through, about 5 to 6 minutes. Remove and set aside.
03 - Add onion and mushrooms to the pan; cook until softened and browned, about 5 minutes.
04 - Stir in garlic, thyme, and oregano; cook for 1 minute until fragrant.
05 - Add orzo and lightly toast for 2 minutes, stirring frequently.
06 - Pour in chicken broth, scraping brown bits from the pan. Bring to a boil, then reduce to simmer.
07 - Return chicken and juices to the pan; simmer uncovered, stirring occasionally, for 8 to 10 minutes until orzo is al dente and most liquid absorbed.
08 - Lower heat; stir in heavy cream and Parmesan. Simmer 2 to 3 minutes until sauce thickens.
09 - Mix in parsley and adjust seasoning with salt, pepper, and red pepper flakes as desired.
10 - Serve warm, garnished with additional parsley and Parmesan if preferred.
