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Chicken Thighs & Orzo

Serves 4

Prep time: 15 minutes

Cooking Time: 1 hr.



8 boneless & skinless Chicken Thighs

Olive oil

1 ½ tbsp of Chef Gone Mad Smoked Garlic & Herb

1 tbsp of Rosemary Garlic

1 tsp of Chef Gone Mad (CGM) Seasoning w/ seasoning

2 tsp of Minced Garlic


1 medium yellow onion (1 cup chopped)

1 cup of sliced & chopped portobello mushrooms

2 cups of Orzo 2 cup of mushroom broth

2 cup of vegetable broth

2 cups of spinach

½ cup of cooking white wine

  1. Preheat oven to 375º

  2. Rinse and pat dry chicken thighs

  3. Rub olive oil onto chicken on front and backside of the thigh

  4. In a bowl put 1 ½ tbsp of CGM smoked garlic and herb, 1 tbsp of rosemary garlic, ½ tbsp of garlic powder, 1 tsp of CGM seasoning my seasoning with seasoning, and mix them together

  5. Sprinkle seasoning mixture on front and back sides on each

  6. Set chicken aside and let rest for 5 minutes and set rest of seasoning mixture aside

Orzo Start:

  1. Pour 1/8 cup olive oil into stockpot and heat at medium-high heat

  2. Once the oil is heated, add 2 tsp of minced garlic

  3. Sautee garlic and quickly add onions cook for a couple of minutes or until translucent and then add mushrooms

  4. Sauté ingredients in the pot for 3 minutes

  5. Add 2 cups of orzo and mix for 1 minute to toast. Stir frequently.

  6. Add 1 cup of mushroom stock and stir, then add 1 cup of vegetable broth, stir, then remove the pot from heat, and leave uncovered

Chicken Start:

  1. Add 2 tbsp of olive oil to cast iron skillet and turn on high heat

  2. Once hot, sear both sides for at least 30 seconds on each. (You can do up to 4 thighs at a time but please don’t overcrowd your pan).

  3. Remove thighs from pan and seer additional thighs as instructed above.

  4. Set seared thighs aside

Meal Finish:

  1. Add orzo back to low heat and stir it. A lot of broth will be absorbed.

  2. Add ½ cup of white cooking wine, 1 cup of mushroom stock, 2 cups of spinach, 1 cup of vegetable broth, remaining seasoning from the bowl earlier; to the pot and stir.

  3. Now add the chicken thighs to Orzo mixture and gently push them down to cover half the thigh

  4. Cover and place in the oven for 25 minutes

  5. Take the pot out and gently stir to prevent sticking on the bottom of the pot then put back inside uncovered for 10 minutes

Sprinkle with Parmesean cheese and serve hot! Enjoy!


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