One Pot Chicken and Mushroom Orzo Recipe
Introduction
This one pot chicken and mushroom orzo recipe delivers a creamy, comforting meal that’s easy to make on busy weeknights. Tender chicken thighs combine with earthy mushrooms, fresh herbs, and creamy Parmesan for a flavorful, satisfying dish all cooked in a single skillet.
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, divided
- 8 ounces cremini mushrooms, halved
- 2 large shallots, diced
- 3 cloves garlic, minced
- 4 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo
- 4 cups baby spinach
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
Instructions
- Step 1: Season the chicken thighs with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Step 2: Add the remaining tablespoon of butter to the skillet. Sauté the mushrooms and shallots for 3-4 minutes until the mushrooms are soft. Stir in the garlic and thyme and cook for 1 minute until fragrant.
- Step 3: Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook the flour. Slowly pour in the chicken stock, scraping the browned bits from the bottom of the skillet. Add the Dijon mustard and bring the mixture to a simmer.
- Step 4: Stir in the orzo, then return the chicken to the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the chicken is cooked through.
- Step 5: Add the baby spinach and cook until wilted. Stir in the Parmesan and heavy cream until smooth. Garnish with fresh parsley before serving.
Tips & Variations
- Use chicken breasts if you prefer leaner meat, but be careful not to overcook them to keep them juicy.
- Substitute cremini mushrooms with button or portobello mushrooms for different flavor profiles.
- Add a splash of white wine before adding the chicken stock for added depth of flavor.
- Serve with crusty bread to soak up the creamy sauce.
- For extra veggies, stir in roasted asparagus or Brussels sprouts alongside the spinach.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken stock or water if the sauce thickens too much. This dish does not freeze well due to the cream and spinach.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs. Cook them until just done to avoid drying out, and adjust cooking time as needed.
Is orzo interchangeable with other types of pasta?
Orzo works best in this recipe due to its small size and texture, but you can substitute with other small pasta shapes like ditalini or small shells if needed. Cooking times may vary.
PrintOne Pot Chicken and Mushroom Orzo Recipe
This comforting one pot chicken and mushroom orzo recipe combines tender chicken thighs, earthy cremini mushrooms, and creamy parmesan-infused orzo pasta. Cooked together in a flavorful thyme and garlic chicken stock sauce, finished with fresh spinach and heavy cream, this dish is perfect for a hearty weeknight meal that requires minimal clean-up.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter, divided
Vegetables and Herbs
- 8 ounces cremini mushrooms, halved
- 2 large shallots, diced
- 3 cloves garlic, minced
- 4 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 4 cups baby spinach
For the Sauce
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 ½ teaspoons Dijon mustard
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup heavy cream
Grain
- 1 cup orzo
Instructions
- Season and Brown the Chicken: Season the chicken thighs evenly with kosher salt and freshly ground black pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken thighs and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Shallots: To the same skillet, add the remaining tablespoon of butter. Sauté the halved cremini mushrooms and diced shallots for 3-4 minutes until the mushrooms are softened. Add the minced garlic and fresh thyme leaves, cooking for an additional minute until fragrant.
- Make the Sauce: Sprinkle the flour evenly over the mushroom mixture and stir well, cooking for about 1 minute to eliminate the raw flour taste. Slowly pour in the chicken stock while scraping up any browned bits from the bottom of the skillet using a wooden spoon. Stir in the Dijon mustard and bring the mixture to a gentle simmer.
- Add Orzo and Spinach: Stir the orzo into the simmering sauce. Return the browned chicken thighs to the skillet, ensuring they are partially submerged in the liquid. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the chicken is thoroughly cooked. Add the baby spinach and cook until just wilted.
- 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
- Serve with crusty bread for soaking up the creamy sauce.
- A simple green salad with a light vinaigrette pairs well with this rich dish.
- Roasted vegetables like asparagus or Brussels sprouts offer a nice side contrast.
Keywords: one pot chicken orzo, chicken mushroom orzo, creamy chicken pasta, quick chicken dinner, easy one pot meals
