Creamy Chicken Mushroom Orzo
A comforting one-pot dish featuring tender chicken, earthy mushrooms, and creamy orzo pasta, perfect for weeknight dinners and special occasions.
Ingredients
Main Ingredients
- 2 tablespoons olive oil Use olive oil for a lighter profile.
- 1 tablespoon butter
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Swap for thighs for more juiciness.
- 8 ounces cremini or button mushrooms, sliced Shiitake adds a woodsy depth for grown-up palates.
- 1 medium onion, finely chopped Shallots work well for a subtler sweetness.
- 3 cloves garlic, minced Don’t skimp; garlic is the backbone of this easy meal.
- 1 cup orzo pasta Rice-shaped and perfect for soaking up sauce.
- 3 cups chicken broth Low-sodium is ideal so you can control the salt.
- 1 cup heavy cream or half-and-half Use Greek yogurt instead of sour cream for a lighter option after cooling slightly.
- 1/2 cup grated Parmesan cheese Nutritional yeast is a tasty vegetarian swap.
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme Rosemary is a lovely alternative.
- Salt and pepper to taste Add a squeeze of lemon to brighten at the end.
- Optional: a generous handful of baby spinach or peas Stirred in at the finish for color and freshness.
Instructions
Cooking Process
- Season the chicken pieces with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add chicken and sear until golden on the outside but not fully cooked through, about 3 to 4 minutes. Remove and set aside.
- In the same skillet, add a touch more oil if needed and toss in the mushrooms. Let them brown undisturbed for 4 to 5 minutes so they caramelize and release their deep, savory scent.
- Stir in the onion and sauté until translucent, about 3 minutes. Add garlic and thyme, and cook 30 seconds more until fragrant.
- Pour the orzo into the pan and toast lightly, stirring to coat each little grain in the buttery mushroom juices.
- Return the seared chicken to the skillet. Pour in the chicken broth and bring to a gentle boil. Reduce heat, cover, and simmer for 8 to 10 minutes, stirring halfway, until the orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream and Parmesan, gently folding until the sauce becomes lusciously creamy. If using spinach or peas, fold them in now.
- Taste and adjust salt and pepper, then finish with a bright squeeze of lemon. Serve immediately, spooned into shallow bowls, with extra Parmesan at the table.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth or milk when reheating to regain creaminess. To freeze: cool completely, portion into freezer-safe containers, and freeze for up to 2 months.