One Pot Chicken and Mushroom Orzo Recipe

Introduction

This One Pot Chicken and Mushroom Orzo is a comforting and flavorful meal that combines tender chicken thighs with earthy mushrooms and creamy orzo pasta. It’s an easy dish to prepare, perfect for busy weeknights when you want something satisfying without the fuss of multiple pans.

Ingredients

• 1 ½ pounds boneless skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 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
• 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

1. 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 from skillet and set aside.
2. Step 2: Add the remaining butter to the skillet. Sauté the mushrooms and shallots for 3-4 minutes until mushrooms are soft. Add the garlic and thyme, cooking for 1 minute until fragrant.
3. Step 3: Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook the flour. Slowly add the chicken stock while scraping any browned bits from the bottom of the skillet. Stir in the Dijon mustard and bring the mixture to a simmer.
4. Step 4: Stir in the orzo, then add the chicken back into the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the chicken is cooked through.
5. Step 5: Add the spinach and cook until wilted. Stir in the Parmesan and heavy cream until the sauce is smooth. Garnish with fresh parsley before serving.

Tips & Variations

• For more flavor, marinate the chicken thighs in a mixture of olive oil, garlic, and thyme before cooking.
• Use chicken breast if you prefer leaner meat, but reduce cooking time to avoid drying out.
• Swap cremini mushrooms for button or shiitake mushrooms depending on availability and preference.
• For a dairy-free version, omit the cream and Parmesan or substitute with coconut cream and nutritional yeast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells can be used, but adjust cooking time as needed to ensure the pasta is tender and the liquid is absorbed properly.

Is it possible to prepare this dish ahead of time?

You can assemble and cook the dish entirely, then cool and refrigerate it. When ready to serve, reheat gently on the stove. However, adding the spinach and cream just before serving keeps them fresh and prevents overcooking.

One Pot Chicken and Mushroom Orzo Recipe

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★★★★★

4.4 from 148 reviews

This One Pot Chicken and Mushroom Orzo is a creamy, comforting dish featuring tender chicken thighs, savory cremini mushrooms, and delicate orzo pasta all cooked together in a rich thyme-infused sauce. Finished with fresh spinach, Parmesan cheese, and a touch of heavy cream, this easy skillet meal is perfect for a weeknight dinner that requires minimal cleanup.

• Author: Caleb
• 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 1x2x3x

Chicken

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

Vegetables and Aromatics

• 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

Other Ingredients

• 2 tablespoons unsalted butter
• 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 evenly with kosher salt and freshly ground black pepper. In a large skillet, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken thighs and cook for about 3 to 4 minutes on each side until they develop a golden brown crust. Once browned, remove the chicken from the skillet and set aside.
2. Sauté Mushrooms and Shallots: To the same skillet, add the remaining 1 tablespoon of butter. Once melted, add halved cremini mushrooms and diced shallots. Sauté them together for 3 to 4 minutes until the mushrooms soften and the shallots become translucent. Add minced garlic and fresh thyme leaves; cook for an additional 1 minute until fragrant.
3. Make the Sauce: Sprinkle 2 tablespoons of all-purpose flour over the mushroom mixture, stirring continuously to coat and cook the flour for 1 minute. Gradually pour in 3 cups of chicken stock, scraping the bottom of the skillet to lift any browned bits for extra flavor. Stir in 1 ½ teaspoons of Dijon mustard and bring the mixture to a gentle simmer.
4. Add Orzo and Spinach: Stir in 1 cup of orzo pasta, then nestle the browned chicken thighs back into the skillet. Cover with a lid and cook over medium heat for 8 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is al dente and the chicken is cooked through. Once the orzo is tender and chicken is done, add 4 cups of baby spinach and cook until wilted.
5. Finish with Cream and Parmesan: Remove the skillet from heat and stir in ⅓ cup freshly grated Parmesan cheese and ¼ cup heavy cream until the sauce is smooth and creamy. Garnish with 2 tablespoons of chopped fresh parsley before serving. Serve immediately for best flavor and texture.

Notes

• You can substitute chicken breast for thighs if preferred, but thighs offer juicier results.
• For a lighter version, use half-and-half instead of heavy cream or omit the cream altogether.
• Ensure not to overcook the orzo; it should remain slightly firm to the bite.
• Fresh thyme can be replaced with rosemary for a different herbal flavor.
• Leftovers reheat well in a covered skillet over low heat to retain moisture.

Keywords: one pot, chicken, mushroom, orzo, creamy, easy dinner, skillet meal, comfort food