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HERBED PARMESAN CHICKEN WITH ORZO PASTA (WITH OPTION FOR SLOW COOKER)

Throw these yummy ingredients together in a dutch oven or slow cooker for a (mostly) hassle free dinner the whole fam bam (and whatever friends are over) will love!
Serves 6

YOU'LL NEED:

  • 4-6 boneless skinless chicken breasts
  • olive or avocado oil, for cooking
  • Italian seasoning, to taste
  • S&P, to taste
  • 2 tablespoons butter
  • 1 cups mushrooms, sliced
  • 1/2 onion, diced
  • 2 teaspoons garlic, minced
  • 3-4 cups chicken broth
  • 2 cups orzo pasta
  • shaved parmesan, to top
  • rosemary, thyme, or parsley, to garnish (optional but fun!)

HERE'S HOW:

  • Season chicken with Italian seasoning, salt, and pepper, to taste. Drizzle olive or avocado oil in a pan over medium and cook until browned on the outside and cooked through the middle. Remove from heat, top with parmesan and cover while you complete the next step.
  • While the chicken cooks, add butter, mushrooms, onions, and garlic to a large pot or dutch oven. Season with salt and pepper, to taste and sauté to desired sauté-ness (lol). Add 3 cups of chicken broth and orzo and stir. Cover pot and simmer until pasta is cooked through (about 15 minutes). Add more chicken broth as needed.
  • Dish the pasta and chicken and top with extra parmesan and rosemary sprigs, if desired. Serve immediately!

Notes

SLOW COOKER OPTION:
  1. Season chicken as above and brown on both sides in a pan. Transfer to a greased slow cooker. Add butter, mushrooms, onion, garlic, and 2 cups of broth. Season with salt and pepper, to taste. Cook on low for 3-4 hours or high for 2 hours. Add more chicken broth if needed.
  2. Cook orzo separately. Before serving, remove chicken from slow cooker, stir orzo into the mushroom mix. Return chicken, top with parmesan, and cover until cheese is melted (about 10 minutes).