4 Servings 30 min Cook
1 Tsp Garlic Powder
1 Tsp Onion Powder
4 Tsp Lemon Pepper Seasoning
1 Tsp Parsley
1 Tsp, ground Oregano
1 Tsp Salt
6 Thigh, bone removed Chicken Thigh
4 Tbsp Olive Oil
1 Cup Pasta
1 Cup, pieces or slices Mushrooms
2 Cup Chicken Broth
1 Tbsp Lemon Juice
Whisk together garlic powder, onion powder, lemon pepper, parsley, oregano, and salt.
Season chicken on both sides with some of the seasoning mixture.
Reserve the remaining of the seasoning.
Drizzle a large pan or skillet with oil and brown chicken over medium heat (about 2-3 minutes on each side).
Transfer to a plate and cover to keep warm.
Add orzo, mushrooms, and remaining seasoning mixture to the pan.
Stir over medium heat 2-3 minutes until fragrant and orzo is browned.
Stir in chicken broth.
Add chicken to the pan (on top of the orzo and mushrooms), cover and cook over medium-low heat for about 20 minutes until liquid is absorbed, orzo is tender, and chicken is cooked through.
Top with fresh-squeezed lemon juice and garnish with fresh herbs, if desired.
Serve and enjoy!
