Creamy White Wine Chicken, Portobello & Artichoke Orzo with Fresh Basil & Kale - One Pan!

I LOVE orzo - it's extremely versatile and I've never made the same orzo dish twice. My absolute favourite thing about this rice-shaped pasta is that it's extremely easy - and delicious - to make it all in one pan. It's quick, hearty, and no fuss - making it the perfect weeknight dinner in my books.

The nature of this orzo dish makes it extremely easy to sneak all kinds of veggies into it, so feel free to get creative. Your kids don't like mushrooms or artichokes? No problem! Try sneaking in some extra kale or spinach, or even some asparagus, broccoli, or cauliflower instead. Just swap the mushrooms for your veggie of choice in step 4 if you think it will require sautéing before adding it to the dish (ie for asparagus, broccoli, cauliflower). Kale and spinach will wilt on their own and do not require sautéing beforehand.

Serves: 4-6

Prep time: 15 mins

Cook time: 30 mins

What you need:

• ¼ cup butter

• 4-6 boneless, skinless chicken thighs

• ¼ cup flour

• 1 tsp dried oregano

• 1 tsp garlic powder

• 1 tsp salt

• 1 tsp pepper

• 2 portobello mushrooms, roughly chopped

• 2 cloves garlic, pressed

• 1 cup orzo pasta

• 1/3 cup white wine

• 2.5 cups chicken broth

• ½ cup half & half

• ¾ cup artichoke hearts, chopped

• 2 cups kale, shredded & stems removed

• 1 bunch basil, chopped

• 1/3 cup parmesan, shaved

• truffle oil for serving (optional)

What you do:

1. Preheat oven to 400 degrees.

2. Set a cast-iron skillet or Dutch oven on the stovetop and preheat to medium-high, add the butter to the pan.

3. Combine the flour, dried oregano, garlic powder, salt & pepper. Coat each chicken thigh in the mixture. When the skillet is hot and the butter is bubbling, add the chicken thighs and brown them – about 3-4 mins per side. Remove the chicken from the pan, leaving the remaining butter and juices in the pan, and set aside.

4. Reduce heat and add the portobellos. Cook for 3-5 mins, until the liquids release.

5. Add the garlic and orzo to the pan, and cook for about 2 mins until the garlic becomes fragrant and the orzo is toasted. Add the white wine and de-glaze the pan.

6. Add the chicken broth, half & half, kale, artichoke hearts, and basil to the pan. Bring to a boil over high heat and stir. Slide the chicken thighs back on top of the skillet and carefully move the skillet to the oven. Cook uncovered for 15 mins, or until the chicken is cooked through.

7. Remove from the oven and top with parmesan shavings, any remaining basil, and drizzle with truffle oil if using. Enjoy!