Season 1 ½ pounds of boneless, skinless chicken thighs with kosher salt and freshly ground black pepper. In a large skillet over medium-high heat, melt 2 tablespoons of unsalted butter. Once the butter is bubbling, add the chicken thighs and cook for about 3-4 minutes per side until they turn golden brown. Remove the chicken from the skillet and set aside on a plate.

In the same skillet, add an additional tablespoon of butter along with 8 ounces of halved cremini mushrooms and 2 diced shallots. Sauté the mixture for 3-4 minutes until the shallots soften and the mushrooms release their moisture. Then, stir in 3 minced garlic cloves and 4 teaspoons of fresh thyme leaves, cooking until fragrant, about 1 minute.

Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture in the skillet, stirring for 1 minute to cook the flour slightly. Gradually whisk in 3 cups of chicken stock, ensuring to scrape up any browned bits from the bottom for added flavor. Add 1 ½ teaspoons of Dijon mustard, stirring to combine, and bring the mixture to a gentle simmer.

Stir in 1 cup of orzo pasta and return the cooked chicken to the skillet. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente, and the chicken is fully cooked through. As the dish simmers, add 4 cups of baby spinach, allowing it to wilt into the mix for added color and nutrition.

To create a creamy finish for your Chicken and Mushroom Orzo, mix in ¼ cup of heavy cream and ⅓ cup of freshly grated Parmesan cheese until smooth. Taste and adjust the seasoning if needed. Finally, garnish with 2 tablespoons of fresh parsley before serving, and enjoy the rich, comforting flavors of this one-pot meal!