Chicken and Mushroom Stroganoff with Orzo

Instructions

1. Heat the olive oil in a large pan and sear the chicken thighs until golden on both sides; remove and set aside.
2. Add the onion, mushrooms, and garlic to the same pan and saute until softened and the mushrooms have released their moisture. Stir in the Dijon mustard, smoked paprika, and a few dashes of Worcestershire sauce.
3. Add the orzo and pour in the chicken stock; bring to a simmer and cook, stirring, until the orzo is tender and the liquid has mostly absorbed.
4. Return the chicken to the pan, stir in the sour cream and chopped parsley, and simmer until warmed through and the sauce is creamy. Serve hot.