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One Pot Chicken and Mushroom Orzo Recipe

One Pot Chicken and Mushroom Orzo Recipe
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★★★★★

4.7 from 20 reviews

This One Pot Chicken and Mushroom Orzo is a comforting and flavorful dish featuring tender chicken thighs, earthy cremini mushrooms, and creamy orzo pasta all cooked together in a savory herb-infused sauce. Enriched with fresh spinach, Parmesan, and a touch of cream, it’s an easy and hearty meal perfect for weeknight dinners.

Ingredients

Scale

Chicken

  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Butter and Vegetables

  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, halved
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 4 teaspoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped

Dry Ingredients and Liquids

  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 ½ teaspoons Dijon mustard
  • 1 cup orzo pasta
  • 4 cups baby spinach
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ cup heavy cream

Instructions

  1. Season and Brown the Chicken: Season the chicken thighs generously with kosher salt and freshly ground black pepper. In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add chicken and cook until golden brown on each side, about 3 to 4 minutes per side. Remove the chicken from the skillet and set aside.
  2. Sauté Mushrooms and Shallots: Add the remaining tablespoon of butter to the skillet. Add the halved cremini mushrooms and diced shallots, sautéing for 3 to 4 minutes until the mushrooms are softened. Stir in minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
  3. Make the Sauce: Sprinkle the flour over the mushroom mixture and stir continuously for 1 minute to cook out the raw flour taste. Gradually pour in the chicken stock while scraping the browned bits from the bottom of the skillet. Stir in Dijon mustard and bring the mixture to a gentle simmer to thicken slightly.
  4. Add Orzo and Spinach: Stir the orzo into the skillet, then nestle the browned chicken thighs back into the sauce. Cover the skillet and cook for 8 to 10 minutes, stirring occasionally, until the orzo is al dente and the chicken is fully cooked through. Add the baby spinach and cook just until wilted.
  5. Finish with Cream and Parmesan: Remove the skillet from heat and stir in the freshly grated Parmesan cheese and heavy cream until the sauce is smooth and creamy. Garnish with chopped fresh parsley before serving.

Notes

  • You can substitute chicken breasts for thighs but adjust cooking time as breasts cook faster and can dry out.
  • For a lighter version, reduce heavy cream or use half-and-half instead.
  • Use low-sodium chicken broth to control salt levels.
  • Make sure not to overcook the orzo to maintain its firm texture.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove or microwave.

Nutrition

Keywords: one pot chicken recipe, mushroom orzo, easy chicken dinner, creamy chicken pasta, weeknight meal

Find it online: https://cheframi.com/one-pot-chicken-and-mushroom-orzo-recipe/