Creamy Chicken Mushroom Orzo
A comforting and creamy dish perfect for cozy dinners, featuring tender chicken, orzo, and rich mushrooms in a luscious sauce.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken thighs or breasts, diced Thighs stay juicier; breasts are leaner.
- 1 cup orzo pasta Looks like rice but cooks faster than regular pasta.
- 8 ounces cremini or button mushrooms, sliced Use a mix of wild mushrooms for a deeper flavor.
- 1 small onion, finely chopped Shallots are a gentler option.
- 3 cloves garlic, minced Don't skimp; it brightens the sauce.
- 3 cups low-sodium chicken broth Sub vegetable broth for a lighter taste or to make it meatless.
- 1 cup heavy cream or half-and-half For a lighter version, use Greek yogurt stirred in off the heat.
- 1/2 cup grated Parmesan cheese Adds umami; Pecorino Romano is a bolder swap.
- 2 tablespoons olive oil or butter Butter gives a richer finish.
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves Rosemary is a nice alternative.
- to taste Salt and black pepper
- Zest of 1 lemon
- to garnish chopped parsley For brightness and color.
Instructions
Preparation
- Season the diced chicken with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden and cooked through, about 5 to 7 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of oil or a knob of butter.
- Sauté the onion until translucent, then add the mushrooms and cook until they release their juices and begin to brown — about 6 minutes.
- Stir in the minced garlic and thyme, cooking for 30 seconds more until fragrant.
- Add the orzo and toast it for 1 minute, stirring to pick up the mushroom flavors.
Cooking
- Pour in the chicken broth and bring to a gentle simmer.
- Reduce heat to medium-low and cover, cooking until the orzo is tender and most of the liquid is absorbed, about 10 to 12 minutes. Stir occasionally.
- Stir the heavy cream and Parmesan into the skillet, then return the cooked chicken to the pan.
- Simmer gently for 2 to 3 minutes until the sauce is glossy and coats the orzo.
- Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired.
- Remove from heat, sprinkle with lemon zest and chopped parsley, and serve immediately.
Notes
For gluten-free: use gluten-free orzo. For a vegetarian take, substitute chicken with firm tofu or chickpeas and use vegetable broth. Makes great leftovers; reheat gently and add broth if needed.