Bacon and Mushroom-Topped Chicken

Buttery Broccoli Orzo
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Ingredients

  • 1½ lb boneless, skinless chicken thighs
  • 2 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 2 Tbsp olive oil
  • 4 slices center cut bacon, chopped
  • 1 (16-oz) pkg baby portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 Tbsp chopped fresh thyme (or use 1 tsp dried)

Instructions

  1. Sprinkle chicken with seasoning, salt, and pepper. Cook in hot oil in a large skillet over medium-high heat 3 to 4 minutes per side or until done.
  2. Meanwhile, cook bacon in a large skillet over medium-high heat 5 to 6 minutes or until crisp. Drain, reserving drippings in skillet. Add mushrooms and garlic to drippings; cook 5 to 6 minutes or until browned.
  3. Reduce heat to medium. Add chicken and cream to skillet, turning to coat. Cook 2 to 3 minutes or until sauce is thickened. Serve chicken with sauce; sprinkle with bacon and thyme.

Side Dish Ingredients

  • 1¼ cups whole wheat orzo
  • 1 (12-oz) pkg frozen broccoli florets
  • ¼ cup butter
  • ½ tsp salt
  • ¼ tsp pepper

Side Dish Instructions

  1. Cook orzo and broccoli according to package directions. Add broccoli, butter, salt, and pepper to orzo, stirring to blend.

Nutritional Information

Main Side Total
Servings 6 6
Calories
383
212
595
Fat (g) 29 9 38
Sat. Fat (g) 13 5 18
Protein (g) 27 6 33
Carb (g) 6 27 33
Fiber (g) 1 7 8
Sodium (mg) 404 272 676

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