Introduction

This One Pot Chicken and Mushroom Orzo is a comforting and flavorful meal that combines tender chicken, earthy mushrooms, and creamy orzo pasta all cooked in a single pot. Perfect for a busy weeknight, this dish delivers rich, satisfying taste with minimal cleanup.

A close-up view of a black pan filled with a creamy rice dish topped with several golden-brown seared fish pieces. Scattered throughout the rice are cooked mushroom slices in a rich brown color. Small green herb sprigs are sprinkled on top, adding contrast and freshness. The rice appears soft and slightly creamy, while the fish pieces have a crispy outer texture. The dish sits against a white marbled texture background, giving it a clean and bright presentation. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Season the chicken thighs with kosher salt and freshly ground black pepper. In a large skillet or Dutch oven, 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 cremini mushrooms and diced shallots for 3–4 minutes until the mushrooms soften. Stir in minced garlic and fresh thyme leaves, and cook for another minute until fragrant.
Step 3: Sprinkle the all-purpose flour over the mushroom mixture and stir continuously for 1 minute to cook the flour. Slowly pour in the chicken stock while scraping the browned bits from the bottom of the pan. Add Dijon mustard and bring the mixture to a simmer.
Step 4: Stir in the orzo, then return the chicken to the skillet. Cover with a lid and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente and the chicken is cooked through. Add the baby spinach and cook just until wilted.
Step 5: Remove the skillet from heat and stir in freshly grated Parmesan and heavy cream until smooth. Garnish with fresh parsley before serving.

Tips & Variations

Swap spinach for kale or add cherry tomatoes for extra color and flavor.
You can use small pasta shapes or rice instead of orzo, but adjust cooking time accordingly.
Replace Parmesan with Pecorino Romano for a sharper cheese flavor.
If fresh thyme isn’t available, use half the amount of dried thyme instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the dish seems dry.

How to Serve

A close-up of a black bowl filled with a creamy dish made of small, tube-shaped pasta as the base layer, light beige in color with a smooth texture. On top of the pasta are several golden-brown, seared chicken pieces with a slightly crispy surface, arranged evenly over the dish. Scattered among the chicken and pasta are medium-sized mushroom slices, light to dark brown with a soft, cooked look. Fresh green herb sprigs are sprinkled on top, adding a touch of color and freshness. The bowl sits on a wooden surface with a white marbled texture softly visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work fine, but they cook faster and can dry out more easily. Adjust cooking times accordingly and watch closely to avoid overcooking.

Is it necessary to brown the chicken first?

Browning the chicken adds extra flavor and texture to the dish, but if you’re short on time, you can skip this step and cook the chicken directly in the sauce. The flavor will be slightly less developed.

One Pot Chicken and Mushroom Orzo Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This One Pot Chicken and Mushroom Orzo is a comforting, creamy dish featuring tender chicken thighs, sautéed cremini mushrooms, and fresh spinach cooked with orzo pasta in a flavorful thyme-infused sauce. Finished with Parmesan and heavy cream, it’s an easy, satisfying meal perfect for weeknight dinners, combining rich textures and fresh herbs in a single skillet.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 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

Others

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 generously with kosher salt and freshly ground black pepper. Heat 1 tablespoon of unsalted butter in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs and cook for about 3-4 minutes on each side until golden brown and partially cooked through. Remove the chicken from the skillet and set aside.
Sauté Mushrooms and Shallots: Add the remaining 1 tablespoon of butter to the skillet. Sauté the halved cremini mushrooms and diced shallots for 3-4 minutes, stirring occasionally, until the mushrooms are soft and the shallots are translucent. Add the minced garlic and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
Make the Sauce: Sprinkle the all-purpose flour over the mushroom mixture and stir well to coat. Cook for 1 minute to remove the raw flour taste. Gradually pour in the chicken stock while scraping up any browned bits from the bottom of the skillet. Stir in the Dijon mustard and bring the mixture to a gentle simmer.
Add Orzo and Spinach: Stir in the orzo pasta. Return the browned chicken thighs to the skillet, nestling them into the sauce. Cover with a lid and cook for 8-10 minutes over medium heat, stirring occasionally, until the orzo is tender and the chicken is cooked through. Add the baby spinach and cook until wilted, about 1-2 minutes.
Finish with Cream and Parmesan: Remove the skillet from heat and stir in the heavy cream and freshly grated Parmesan cheese until the sauce is smooth and creamy. Garnish with chopped fresh parsley before serving.

Notes

Swap spinach for kale or add cherry tomatoes for added color and flavor.
You can substitute orzo with small pasta shapes or rice, but cooking times might differ.
Use Pecorino Romano cheese in place of Parmesan for a sharper flavor profile.
If fresh thyme is unavailable, use half the amount of dried thyme as a substitute.
Serve with crusty bread for dipping into the creamy sauce.
A side salad or roasted vegetables like asparagus or Brussels sprouts complement this dish well.

Keywords: one pot chicken and mushroom orzo, creamy chicken and orzo, easy chicken dinner, skillet chicken recipe, one pot meals