One Pot Chicken and Mushroom Orzo Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
