Creamy mushrooms, asparagus and chicken on a bed of orzo...what's not to love? Try out this Mediterranean-style recipe in your Carolina Cooker cast iron skillet. A tasty mix of spices and textures that are simple to cook - Creating a quick, flavorful dish when you need a new dinnertime idea.
Ingredients:
- 1 pound chicken thighs, boneless & skinless
- Olive oil
- 1 large onion
- 2 cups mushrooms, quartered
- 1 cup asparagus, sliced into 2” pieces
- 2 cups orzo
- 3 cups chicken stock
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup Greek yogurt
- 1 lemon, juiced
- Parmesan, to taste
- 3 sprigs thyme
Directions:
- Begin by seasoning the chicken thighs with salt, pepper, and paprika. Prepare skillet by heating oil. Sauté chicken thighs in skillet over medium high heat on both sides until cooked through. Remove chicken and add in asparagus and mushrooms, reduce to medium heat. Cook asparagus and mushrooms until tender and remove to a plate. Add in onions and more oil if necessary. Cook until translucent. Next, add orzo and make sure to stir frequently. Toast the orzo for about 2-3 minutes while continuing to stir. Then add in chicken stock.
- Bring to a boil and reduce heat. Cover the skillet with a lid and simmer for around 15 minutes or until the orzo is cooked through. Remove lid, add in Greek yogurt and lemon juice. Stir to combine. Add chicken back, along with mushrooms and asparagus. Stir gently to mix well. Top with thyme leaves and parmesan.
- Serve and enjoy!
