Ingredients

Method

1. 1

   Prepare the chicken by patting the boneless, skinless thighs dry.

2. 2

   Season both sides of the chicken thighs generously with your spice blend.

3. 3

   Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Place the seasoned chicken thighs in the hot pan.

4. 4

   Cook the chicken for about 4-5 minutes per side, until golden brown and cooked through. Once cooked, remove the chicken from the pan and set it aside.

5. 5

   In the same skillet, add the sliced mushrooms to the remaining drippings. Sauté until the mushrooms are browned and have released their moisture, about 5-7 minutes.

6. 6

   Push the mushrooms to the side of the pan. Add the remaining 2 tablespoons of butter to the center and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant. Mix the garlic in with the mushrooms.

7. 7

   Add the uncooked orzo to the skillet and toast for about 1 minute, stirring constantly.

8. 8

   Pour in the chicken broth, stirring to combine everything and scrape up any browned bits from the bottom of the pan. Bring the mixture to a simmer.

9. 9

   Cook the orzo, stirring occasionally, until it has absorbed most of the liquid and is al dente, about 8-10 minutes.

10. 10

    Stir in the pan juices from the resting chicken.

11. 11

    Remove the skillet from the heat. Stir in the grated Parmesan cheese and chopped fresh parsley until well combined and the cheese has melted.

12. 12

    Add a final pat of butter and stir until it melts into the orzo, creating a creamy finish.

13. 13

    To serve, spoon a generous portion of the mushroom orzo into a bowl. Top with a piece of the cooked chicken.

14. 14

    Garnish with a drizzle of olive oil mixed with fresh chives.

15. 15

    Finish with a squeeze of fresh lemon juice over the top.

16. 16

    Slice the chicken and enjoy immediately.