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One Pot Chicken and Mushroom Orzo Recipe

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★★★★★

4.9 from 124 reviews

A creamy, flavorful one-pot chicken and mushroom orzo dish featuring tender chicken thighs, sautéed cremini mushrooms, fresh herbs, and a rich sauce finished with Parmesan and cream. This easy skillet meal combines protein, veggies, and comforting orzo pasta for a satisfying dinner.

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 & Herbs

  • 8 ounces cremini mushrooms, halved
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 4 teaspoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped (plus extra for garnish)
  • 4 cups baby spinach

Other Ingredients

  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 ½ teaspoons Dijon mustard
  • 1 cup orzo pasta
  • 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 over medium-high heat, melt 1 tablespoon of butter. Add the chicken thighs and cook for about 3-4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  2. Sauté Mushrooms and Shallots: Add the remaining 1 tablespoon of butter to the same skillet. Add the halved cremini mushrooms and diced shallots, sautéing for 3-4 minutes until the mushrooms soften and the shallots become translucent. Stir in the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
  3. Make the Sauce: Sprinkle the all-purpose 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 up any browned bits from the bottom of the pan. Stir in the Dijon mustard and bring the mixture to a gentle simmer.
  4. Add Orzo and Spinach: Stir the orzo pasta into the simmering sauce. Return the browned chicken thighs back to the skillet, nestling them into the sauce. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and chicken is fully cooked. Add the baby spinach and cook for another 1-2 minutes 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. Sprinkle with chopped fresh parsley for garnish before serving hot.

Notes

  • Use chicken thighs for juicier meat, but chicken breasts can be substituted; adjust cooking time accordingly.
  • To make this dish gluten free, use a gluten-free flour blend instead of all-purpose flour and ensure the chicken stock is gluten free.
  • Fresh herbs can be substituted with dried herbs; use about one-third the amount.
  • This recipe can be doubled, but cook orzo in batches to prevent overcrowding the skillet.
  • For a lighter version, substitute heavy cream with half-and-half or omit completely and add extra Parmesan.

Keywords: one pot chicken, mushroom orzo, creamy chicken skillet, easy dinner recipe, chicken thighs recipe, orzo pasta dish

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