Creamy Mushroom and Chicken Orzo
A cozy, creamy one-pot dinner that combines tender chicken, savory mushrooms, and orzo pasta for a comforting meal.
Ingredients
Main ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces Thighs stay juicier; breasts are leaner.
- 1 1/2 cups orzo pasta Treats the dish like risotto but much faster.
- 12 ounces cremini or button mushrooms, sliced Use shiitake for a deeper umami flavor.
- 1 small onion, finely chopped Shallots are a sweeter substitute.
- 3 cloves garlic, minced Sub garlic powder only in a pinch.
- 3 cups low-sodium chicken broth Vegetable broth works for a vegetarian twist.
- 1/2 cup heavy cream or half-and-half Use Greek yogurt for a lighter option.
- 2 tablespoons olive oil or unsalted butter Butter adds richness.
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Rosemary is a lovely alternative.
- 1 cup grated Parmesan cheese, plus more for serving Nutritional yeast is a good dairy-free swap.
- 1/2 cup fresh parsley, chopped, for garnish
Instructions
Preparation
- Season the chicken pieces with salt and pepper.
- In a large skillet over medium-high heat, add 1 tablespoon of olive oil or butter.
- Brown the chicken in batches until golden and almost cooked through, about 4 minutes per side. Remove and set aside.
Cooking
- Lower the heat to medium and add another tablespoon of oil or butter. Add the onions and cook until translucent, about 3 minutes.
- Add the sliced mushrooms and thyme. Cook without crowding so they brown and caramelize, about 6–8 minutes.
- Stir in the orzo and let it toast for 1–2 minutes, coating each grain in buttery mushroom goodness.
- Pour in the chicken broth and bring to a gentle simmer. Return the browned chicken to the skillet, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Reduce the heat to low and stir in the cream and Parmesan. Taste and adjust seasoning with salt and pepper.
- Finish with chopped parsley and an extra grind of black pepper. Serve immediately, passing more Parmesan at the table.
Notes
Add greens: Stir in a couple of handfuls of baby spinach or arugula in the last few minutes for color and a peppery note. Make it festive by deglazing the pan with 1/4 cup white wine before adding the broth.