You can buy lactose free whipping cream!!! I used both shitake and baby bellas..I will defintely make this again! Increase heat to medium high and let the stock in the pan come to a full boil. ive made this 15+ times and is always a hit!! Also very useful to give conversions for the cup measurements which we don’t use in the UK. 2 cups is 16 oz. Scatter over the parsley leaves to serve. I added more orzo like some people recommended. I made this for dinner last night and my husband and I loved it! It’s really simple to put together. It was delicious, easy to prepare and my husband the dishwasher in our home appreciates the fact it was cooked in one pot. If we omitted the heavy cream, would that significantly alter the flavor of the dish? Thank you for the recipe! I also used chicken breasts instead of thighs. 1 1/2 pounds boneless, skinless chicken thighs, Kosher salt and freshly ground black pepper, to taste, 2 tablespoons chopped fresh parsley leaves. This is a keeper! was a little more liberal with the heavy cream and parmesan cheese came out delish!! Next time I might try it with broccoli, and I’ll make it for my son’s vegetarian girlfriend minus the chicken. I’ve made this twice now. Used 1.5 cups orzo. Thank you so much for this recipe!! Looks amazing and has all my fav ingredients. It calls for simply a “large skillet”, but if a person were to use, say, a 10″ skillet, the thighs would steam more than brown, thereby giving off less liquid…plus the stock would have less surface area to evaporate. So easy and versatile, saving this recipe and adding to our dinner rotation. I’ve made several of your dinner recipes! I used broccoli and carrots because I did have enough spinach. Nestle the chicken back in the pan, skin-side up, and roast for 20 mins until the sauce is thickened, … 4 Stir together stock tomatoes, salt, pepper: In a large measuring cup, stir together the chicken stock, crushed tomatoes, 1/2 teaspoon pepper, and 1 teaspoon of salt. It has become a family favorite and my son’s special request dinner. Delicious! Not enough for a side dish. This was delicious! I’m done!!! PJ, if you are a regular here, then you would know that ANY recipe can easily have substitutions…chicken thighs can, for the most part, be swapped for breasts but you would just need to consider the meat wouldn’t be as tender as the thighs but easily substituted OR, try another protein of your choice! The “lttiles” loved it, and I am adding this delish dish to my small but growing family friendly meals. Thankful I made enough to have leftovers. Yummy. My whole family loved it! Crowd pleaser for my picky boyfriend and I! Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. orzo. I was really excited to make this for the family today. I’ve followed your instructions and the result was that I finished with a delicious dish. This is a “restaurant quality” meal. A few months ago my wonderful mother made what I thought was Spanish rice (a favorite around here, basically a rice pilaf with tomato) but instead of browning rice to start the pilaf, she browned orzo pasta. After adding the broth and dijon, I put the chicken back into the pan, covered the pan and cooked on medium low for 10 minutes before adding the 0rzo. Maybe low sodium stock would help. To Jana’s point, you are not the only one on this blog…we all enjoy different things, hence, substitutions and experimentation are a great way to make a recipe our own! It’s Delallo brand and so far I haven’t found an orzo recipe it hasn’t worked with. Add chicken stock, cream and thyme. Your email address will not be published. I found GF orzo that works well in place of regular orzo. Did I do something wrong? So, I thought I would step the idea up a notch and make something akin to arroz con pollo, except with pasta instead of the arroz. This looks absolutely delicious and easy and we’ll be adding it to our dinner line-up come the very next grocery shop. Thank you in advance for the reply! Swap the chicken thighs for a whole chicken, roasting it first for 1 hr before nestling it into the sauce and cooking for another 20-30 mins until cooked through and the orzo is tender. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”). I am wondering if I could use coconut milk as a sub for heavy cream? Made it tonight for my family for the first time. I made this last night. My husband asked for it to go in rotation. I’m worried the 2 1/4 c. Chicken stock was not enough for the 2 c. Measured orzo. I made this with frozen sliced mixed mushrooms (white, cremini, shitake, portabello) and half of a yellow onion because 1) I forgot the shallots [insert facepalm] and 2) I really wanted the mushrooms to be organic and that was all I could find. I prefer a little bit more sauce so just added another cup of stock I had on hand as well as 1/2 c. half & half instead of 1/4 c. heavy cream and was very happy & pleased with the dish. Absolutely delicious! Hi Pj. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. My family enjoyed it so much. Thanks for the recipe! Definitely make again. I made the recipe as written. I will begin a search for this product!! We only had one cup of orzo in the cupboard so I used that plus one cup of pearl (Israeli) couscous. He said it tasted like something from a restaurant and said it was delicious quite a few times. Our chicken was not cooked through. Definitely making this again! Haven’t tried yet, but this recipe Sounds & looks delicious, what could you suggest to sub for the mushrooms? Great Jackie! It literally says that you can. Otherwise, the pan was cleaned out so that is a good sign and will make again with different chicken.
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