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One Pot Chicken and Mushroom Orzo Recipe

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★★★★★

4.8 from 73 reviews

This One Pot Chicken and Mushroom Orzo recipe is a comforting and flavorful meal combining tender chicken thighs, earthy cremini mushrooms, and delicate orzo pasta in a creamy sauce infused with fresh herbs. It’s an easy stovetop dish perfect for a hearty weeknight dinner.

Ingredients

Scale

Chicken

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

Butter and Aromatics

  • 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, chopped

Sauce and Pasta

  • 2 tablespoons all-purpose flour
  • 3 cups chicken stock
  • 1 ½ teaspoons Dijon mustard
  • 1 cup orzo pasta
  • 4 cups baby spinach
  • 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. In a large skillet over medium-high heat, melt 1 tablespoon butter. Add the chicken thighs and cook for about 3-4 minutes per side until they develop a golden-brown crust. Remove the chicken from the skillet and set aside.
  2. Sauté Mushrooms and Shallots: Add the remaining tablespoon of butter to the same skillet. Add the halved cremini mushrooms and diced shallots, sautéing for 3-4 minutes or until the mushrooms soften and begin to brown. Stir in the minced garlic and fresh thyme leaves, cooking for an additional minute until fragrant.
  3. Make the Sauce: Sprinkle the all-purpose flour over the mushroom mixture and stir continuously for 1 minute to cook out 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 to thicken slightly.
  4. Add Orzo and Spinach: Stir the orzo pasta into the simmering sauce. Return the browned chicken thighs to the skillet, cover, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender but still al dente and the chicken is fully cooked through. Add the baby spinach and stir until wilted.
  5. Finish with Cream and Parmesan: Remove the skillet from heat and stir in the freshly grated Parmesan cheese and heavy cream until the sauce is smooth and creamy. Garnish with chopped fresh parsley before serving.

Notes

  • Use boneless skinless chicken thighs for juicy and tender meat that cooks evenly.
  • Cremini mushrooms add a deeper flavor; substitute with white button mushrooms if needed.
  • Be careful not to overcook the orzo; it should be tender with a slight bite.
  • Fresh herbs like thyme and parsley brighten the dish, but dried can be used in a pinch (use about 1 tsp dried thyme).
  • For a lighter option, substitute heavy cream with half-and-half or leave it out.
  • Leftovers refrigerate well for up to 3 days and reheat gently on the stovetop.

Keywords: one pot, chicken, mushroom, orzo, creamy, quick dinner

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