Name: Pan-Fried Chicken Breast with Mushroom, Asparagus & Thyme Orzo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ small bunches asparagus; 1.02 kg chicken breasts, boneless skinless; 1420 ml chicken or vegetable broth; 1 small pkg fresh thyme; 425 g orzo pasta; 0.68 kg white mushrooms; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; garlic powder; salt; Worcestershire sauce

Pan-Fried Chicken Breast with Mushroom, Asparagus & Thyme OrzoPan-Fried Chicken Breast with Mushroom, Asparagus & Thyme Orzo — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ small bunches asparagus

1.02 kg chicken breasts, boneless skinless

1420 ml chicken or vegetable broth

1 small pkg fresh thyme

425 g orzo pasta

0.68 kg white mushrooms

1 ½ medium yellow onions

black pepper

extra virgin olive oil

garlic powder

salt

Worcestershire sauce

Instructions

Wash and dry the fresh produce.

Quarter mushrooms. Place in a medium bowl.

Snap (or cut) off woody ends of the asparagus; cut spears into 1-inch long pieces. Add to the bowl with the mushrooms.

Slide thyme leaves off the stems; discard the stems. Add leaves to the bowl.

Preheat a large pot over medium-high heat.

While the pot heats up, peel, halve, and medium dice onions. Add to the bowl.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies, thyme, and spices; cook, stirring occasionally, until softened, 5-6 minutes.

Add broth, orzo, and Worcestershire to the pot; stir to combine and bring to a simmer. Once simmering, reduce heat to medium-low, cover, and cook, stirring occasionally, until liquid is mostly absorbed and orzo is desired firmness, 10-15 minutes.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a cutting board. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Season both sides with spices.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and loosely cover with aluminum foil to keep warm.

To serve, divide chicken and orzo between plates. Enjoy!

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