Introduction

This One Pot Chicken and Mushroom Orzo is a comforting and flavorful dish that combines tender chicken thighs with earthy mushrooms and creamy orzo pasta. It’s a simple, all-in-one meal perfect for busy weeknights when you want something hearty without a lot of fuss.

A close-up of a black pan filled with four pieces of golden brown chicken thighs sitting on a bed of creamy, pale yellow orzo pasta. Scattered evenly around and on top of the chicken are sautéed mushroom slices in rich brown tones, adding texture. Small green sprigs of fresh herbs are sprinkled on the dish, giving a touch of color contrast. The pan is on a white marbled texture surface, and soft natural light highlights the glossy and slightly crispy textures of the chicken and mushrooms. 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, to taste
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 cheese
¼ cup heavy cream

Instructions

Step 1: Season the chicken thighs with kosher salt and freshly ground black 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 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 are soft. Add the minced garlic and fresh thyme leaves, cooking for another minute until fragrant.
Step 3: Sprinkle the all-purpose flour over the mushroom mixture and stir for 1 minute to cook the flour. Slowly pour in 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.
Step 4: Stir in the orzo, then nestle 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.
Step 5: Add the baby spinach and cook until wilted. Stir in the freshly grated Parmesan cheese and heavy cream until the sauce is smooth and creamy. Garnish with chopped fresh parsley before serving.

Tips & Variations

For extra flavor, marinate the chicken thighs in a little olive oil, garlic, and herbs for 30 minutes before cooking.
You can substitute cremini mushrooms with white button or shiitake mushrooms depending on your preference.
If you prefer a lighter dish, replace the heavy cream with half-and-half or omit it entirely and add a splash of lemon juice at the end for brightness.
Use vegetable stock instead of chicken stock to make this recipe vegetarian-friendly (omit chicken and increase mushrooms).

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 chicken stock or water if the sauce has thickened too much.

How to Serve

A black pan filled with three golden-brown cooked chicken pieces on top of creamy orzo pasta mixed with sliced sautéed mushrooms of light to dark brown color; small green herb sprigs are scattered evenly over the dish, adding freshness and color contrast. The chicken pieces have a crispy, slightly charred surface with visible seasoning, while the orzo and mushrooms create a textured, creamy base. The background is a white marbled surface. 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, boneless skinless chicken breasts can be used, but be careful not to overcook them as they dry out faster than thighs. Adjust cooking time accordingly.

Can I prepare this dish in advance?

This dish is best served fresh, but you can prepare it up to the simmer step and refrigerate. When ready to eat, reheat gently and stir in the spinach, cream, and Parmesan at the end.