• Preheat the oven to 180C
• Slice / chop all your ingredients - onion, garlic, mushrooms & chicken

Cook the mushrooms

• Warm the butter in your oven / stove proof dish - get the dish hot
• Add your sliced mushrooms to the pan, allow to caramelise for a minute on each side.
• Once you have a nice colour, remove the mushrooms from the pan

Cook the chicken

• Add a dash of oil to the pan, allow to get hot
• Add your bite-sized chicken pieces to the pan, try to avoid disturbing them for a few minutes
• Turn the chicken over once you get a nice golden brown colour - cook on 2nd side for a couple of minutes
• Remove from the pan, set aside

Cook the rest

• Add about 1 tbsp oil to the pan, allow to heat
• Add onion and garlic, saute until soft and fragrant
• Add orzo and thyme to the pan, stir well
• (optional) add a glass of white wine to the pan - give it a good stir and release anything that has stuck to the bottom of the pan, allow to cook for a couple of minutes as the wine evaporates
• Add prepared chicken and mushrooms back to the pan, stir well
• Pour chicken stock into the pan, stir to combine
• Place dish into the oven, bake for 20 minutes
• Remove from the oven, stir - taste the sauce, season with salt and pepper to taste
• Add small dollops of ricotta on top of the orzo
• Return the dish to the oven for 10 minutes
• Once it's cooked through, serve with parmesan and a squeeze of fresh lemon juice (optional)