Creamy Mushroom and Chicken Orzo
A comforting and easy one-pot meal featuring creamy orzo, juicy chicken, and earthy mushrooms, perfect for busy weeknights or family gatherings.
Ingredients
For the Chicken
- 2 tablespoons olive oil Use avocado oil for a neutral flavor.
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces Thighs stay juicier.
- Salt and freshly ground black pepper To taste.
For the Vegetables
- 1 medium onion, finely chopped Shallots work beautifully for a sweeter note.
- 3 cloves garlic, minced As the garlic sizzles, the aroma will fill your kitchen.
- 10 ounces cremini or baby bella mushrooms, sliced Use button mushrooms if that’s what you have.
- 1 teaspoon dried thyme Or 1 tablespoon fresh thyme leaves; rosemary is a lovely swap.
For the Pasta and Sauce
- 1 cup orzo pasta A tiny, rice-shaped pasta that soaks up the creamy sauce.
- 3 cups low-sodium chicken broth Vegetable broth works for a lighter or vegetarian twist.
- 1/2 cup heavy cream or half-and-half Use Greek yogurt thinned with a splash of milk for a lighter option.
- 1/2 cup freshly grated Parmesan cheese Nutritional yeast is a good dairy-free substitute.
- 2 cups baby spinach or kale, roughly chopped Optional but adds bright color and nutrients.
- 1 tablespoon butter For finishing richness; olive oil alone is fine for a dairy-free approach.
- Lemon zest and extra Parmesan for serving They lift the dish and make it sing.
Instructions
Cooking the Chicken
- Season the chicken pieces generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken in a single layer and brown until golden, about 3 to 4 minutes per side.
- Transfer to a plate.
Sautéing the Vegetables
- Reduce heat to medium. Add a touch more oil if needed, then sauté the onion until translucent, about 3 minutes.
- Add garlic and cook until fragrant—30 seconds to 1 minute—watching it doesn’t brown.
- Add the sliced mushrooms and thyme. Stir and cook until the mushrooms release their juices and begin to brown, about 6 to 8 minutes.
Cooking the Orzo
- Stir in the orzo and toast for 1 minute with the mushroom mixture.
- Add the chicken broth and bring to a gentle boil.
- Reduce heat to a simmer, cover, and cook for about 8 to 10 minutes, or until the orzo is tender and most of the liquid is absorbed.
Final Assembly
- Return the browned chicken to the skillet. Pour in the cream and stir in the Parmesan until melted and creamy.
- If using spinach or kale, stir it in now and let it wilt. Adjust seasoning with salt and pepper.
- Finish with a pat of butter and lemon zest for brightness. Serve warm with extra Parmesan and a crack of black pepper.
Notes
This dish is lovely for intimate weeknight dinners, cozy gatherings, or as part of a festive cooking spread. Pair it with a crisp green salad and a wedge of lemon for brightness. For drinks, a chilled Sauvignon Blanc or a light, fruity rosé complements the creaminess, while sparkling water with lemon feels refreshing and simple.