One Pot Chicken and Mushroom Orzo
One Pot Chicken and Mushroom Orzo is that comforting dish you’ll want to make again and again. It’s a warm, creamy, and flavorful meal that comes together effortlessly in a single pot, making cleanup a breeze. This recipe blends tender chicken, earthy mushrooms, and al dente orzo, creating a delightful harmony of flavors. Whether you’re hosting a family dinner or simply want to whip up something delicious after a long day, this dish is perfect for any occasion.
Why you’ll love this dish
What makes this recipe a must-try is how it offers everything you might be looking for in a meal: it’s quick, budget-friendly, and absolutely delicious! One pot means less fuss in the kitchen, and the depth of flavor you get from sautéing mushrooms and shallots is simply divine. It’s a great recipe for busy weeknights or casual gatherings, and trust me, the kids will love it just as much as the adults!
“I made this for dinner last week and my family couldn’t stop raving about it. The mushrooms add such a nice depth and the creamy finish takes it over the top!” – A Satisfied Home Cook
The cooking process explained
Making One Pot Chicken and Mushroom Orzo is as straightforward as it gets. First, you’ll sauté the chicken until golden brown and aromatic. Next, cook down the vegetables to build that rich flavor base. Flour is added to create a lovely gravy, and then you simply stir in the orzo and let everything come together. It’s a simple yet effective method that results in a hearty, one-pan meal ready in about 30 minutes!
What you’ll need
Gather these ingredients before you dive into cooking:
- Chicken: 1 ½ pounds boneless, skinless chicken thighs
- Seasoning: Kosher salt and freshly ground black pepper
- Butter: 2 tablespoons unsalted butter
- Mushrooms: 8 ounces cremini mushrooms, halved
- Shallots: 2 large, diced
- Garlic: 3 cloves, minced
- Herbs: 4 teaspoons fresh thyme leaves, 2 tablespoons fresh parsley
- Flour: 2 tablespoons all-purpose flour
- Stock: 3 cups chicken stock
- Dijon Mustard: 1 ½ teaspoons
- Orzo: 1 cup
- Spinach: 4 cups baby spinach
- Parmesan: ⅓ cup freshly grated
- Cream: ¼ cup heavy cream
Feel free to substitute any ingredients—chicken breast works well in place of thighs, and you can swap out the spinach for kale or another leafy green if desired.
Step-by-step instructions
- Season the chicken thighs generously with salt and pepper.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat.
- Add the chicken to the skillet and cook until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside.
- Add the remaining butter to the skillet. Sauté the mushrooms and shallots for 3-4 minutes until the mushrooms soften.
- Add the minced garlic and thyme, cooking for an additional minute until fragrant.
- Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook it through.
- Gradually pour in the chicken stock, scraping the flavorful browned bits from the bottom of the skillet.
- Stir in the Dijon mustard and bring the mixture to a gentle simmer.
- Add the orzo, and then return the chicken to the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the chicken is fully cooked.
- Mix in the baby spinach and allow it to wilt down.
- Finally, stir in the Parmesan and heavy cream until you achieve a smooth consistency. Garnish with fresh parsley before serving.
Best ways to enjoy it
This dish is incredibly versatile! Serve your One Pot Chicken and Mushroom Orzo with a fresh green salad or some crusty bread to soak up the creamy sauce. A glass of white wine can elevate the meal to a gourmet experience, while a simple iced tea or lemonade pairs wonderfully for casual dining.
Storage and reheating tips
To store your leftovers, allow them to cool completely before transferring to an airtight container. You can keep the One Pot Chicken and Mushroom Orzo in the refrigerator for up to 3 days. If you want to keep it longer, consider freezing it for up to 3 months. When reheating, add a splash of chicken stock or cream to help bring back the creamy texture.
Helpful cooking tips
- Don’t rush the browning: Letting the chicken brown properly will enhance its flavor.
- Use fresh ingredients: Fresh thyme and garlic truly elevate this dish.
- One-pot wonders: If you’re in a hurry, consider prepping your ingredients in advance—chop your veggies and measure out liquids to save time at dinner.
Creative twists
Feel free to experiment with this recipe: try adding sun-dried tomatoes for a pop of acidity or throw in some cooked bacon for added depth. If you’re looking for a lighter version, swapping regular cream with coconut milk gives a delightful twist and makes it dairy-free!
FAQ
How long does it take to prepare One Pot Chicken and Mushroom Orzo?
Preparation will take about 10-15 minutes, with an additional 20 minutes of cooking time. You’ll have a delicious meal ready in about 30-35 minutes!
Can I substitute chicken thighs for something else?
Absolutely! Chicken breasts or even tofu can be substituted for a lighter or vegetarian option. Just be mindful of adjusting the cooking times accordingly.
Is this recipe suitable for meal prep?
Yes, it’s perfect for meal prep! Simply store leftovers in airtight containers, and you’re set for quick meals throughout the week.
Now that you have all the details, why not make this comforting One Pot Chicken and Mushroom Orzo tonight? You won’t regret it!
One Pot Chicken and Mushroom Orzo
Ingredients
Method
- Season the chicken thighs generously with salt and black pepper.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat.
- Add the chicken to the skillet and cook until golden brown, about 3-4 minutes per side. Remove the chicken and set it aside.
- Add the remaining butter to the skillet and sauté the mushrooms and shallots for 3-4 minutes until the mushrooms soften.
- Add the minced garlic and thyme, cooking for an additional minute until fragrant.
- Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook it through.
- Gradually pour in the chicken stock, scraping the flavorful browned bits from the bottom of the skillet.
- Stir in the Dijon mustard and bring the mixture to a gentle simmer.
- Add the orzo, and then return the chicken to the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the chicken is fully cooked.
- Mix in the baby spinach and allow it to wilt down.
- Finally, stir in the Parmesan and heavy cream until you achieve a smooth consistency. Garnish with fresh parsley before serving.
