Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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