One Pot Chicken and Mushroom Orzo

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One Pot Chicken and Mushroom Orzo - Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

INGREDIENTS:
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
2 large shallots, diced
3 cloves garlic, minced
4 teaspoons chopped fresh thyme leaves
2 tablespoons all-purpose flour
3 cups chicken stock
1 1/2 teaspoons Dijon mustard
1 cup orzo pasta
3-4 cups baby spinach
1/3 cup freshly grated Parmesan
1/4 cup heavy cream
2 tablespoons chopped fresh parsley leaves

DIRECTIONS:
1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. Melt butter in a large skillet over medium heat.
3. 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.
4. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
5. Whisk in flour until lightly browned, about 1 minute.
6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
7. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the skillet.
8. Serve immediately, garnished with parsley.