Pan-Seared Chicken with Porcini-Chestnut Sauce with Steamed Spinach and Orzo

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  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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2 pounds orzo pasta

1 ounce dried porcini mushrooms

1 tablespoon olive oil

6 boneless, skinless chicken breast halves

Salt and freshly ground black pepper

2 cloves garlic, minced

1/4 cup chopped shallots

1/2 cup dry sherry

1 teaspoon dried thyme

1 cup reduced-sodium chicken broth

1 cup chopped canned or bottled shelled chestnuts

1/2 cup heavy cream

12 ounces spinach, cleaned and steamed in the microwave


  1. Cook orzo according to package directions.
  2. Soak mushrooms in 1 cup hot water for 10 minutes.
  3. Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and saute 3 minutes, until soft. Add sherry and thyme and cook 1 minute. Return chicken to pan with the chicken broth and chestnuts. Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid. Simmer 5 minutes, until chicken is cooked through. Remove 2 chicken breast halves and reserve for another meal. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal. Serve spinach on the side.