One 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
Scale
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
