Preheat oven to 350 degrees Fahrenheit.
In a small bowl, combine chicken marinade ingredients. Spread evenly over the chicken breasts or thighs, making sure to fully coat the chicken. Let marinate for 30 to 60 minutes.
In a cast-iron skillet (or other oven-safe skillet), add enough oil to coat the bottom of the pan (amount depends on how large a skillet you have), and heat it up until the oil slides easily and shimmers.
Carefully add the chicken and sear on the first side for four minutes, flip, and cook the second side for three to four minutes, until golden and cooked through. Remove to a cutting board and slice each breast into strips, leaving the shape of the breast intact.
If there are any burnt bits from the chicken, remove them but leave the fat. Add in the diced onion and cook for about three minutes, until softened and just turning golden. Add in the mushrooms and cook till softened. Add in the cooking wine and scrape any bits from the bottom of the pan, then add the orzo and cook for one to two minutes, stirring, before adding the water, soup mix, pepper, and salt. Give it a mix and then add the chicken – carefully slide a chefs knife under the full sliced chicken breast (see video), and transfer to the skillet, setting the chicken on the uncooked orzo.
Cover the skillet tightly with foil and transfer to the oven to cook for 30 to 40 minutes. (Check after 30 minutes that the orzo has fully absorbed the cooking liquid – when it has, the dish is done.)
Slice the top off two heads of garlic and set them on to a square of foil. Drizzle with olive oil and wrap tightly. Add to the oven to roast next to the skillet, they will take 30 to 45 minutes to be soft.
Squeeze out the soft roasted cloves into a spice grinder or small food processor and add two tablespoons of olive oil. Blend till creamy. If the cream has trouble blending, add another tablespoon olive oil. Transfer to a dipping bowl, add a sprinkle or oregano and salt, and serve along with the chicken skillet.
Sponsored by Gefen