Creamy Mushroom and Chicken Orzo
A comforting and easy-to-make dish that combines tender chicken, creamy sauce, and savory mushrooms with orzo pasta, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil for searing flavors; use avocado oil for higher smoke point.
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-size pieces thighs stay juicier; breasts work well too.
- 8 ounces cremini or baby bella mushrooms, sliced swap for shiitake or mixed wild mushrooms for earthier notes.
- 1 small onion, finely chopped shallot is a great substitute for subtler sweetness.
- 3 cloves garlic, minced freshly grated gives the best fragrance.
- 1 cup orzo pasta rice-shaped pasta that soaks up the sauce beautifully.
- 3 cups chicken stock use low-sodium if watching salt; vegetable stock for a vegetarian twist.
- 1/2 cup heavy cream or crème fraîche for a richer finish, or use Greek yogurt for a lighter option.
- 1/2 cup grated Parmesan cheese adds nutty depth; nutritional yeast for dairy-free.
- 2 teaspoons fresh thyme leaves, plus extra for garnish rosemary also pairs well.
- to taste Salt and black pepper
- optional splash of white wine for deglazing, lemon zest for brightness, chopped parsley for color.
Instructions
Preparation
- Pat chicken pieces dry and season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
- Sear chicken until golden and just cooked through, about 3 to 4 minutes per side. Transfer to a plate and set aside.
- In the same pan, add the remaining tablespoon of oil.
- Add mushrooms and a pinch of salt. Sauté until they release their juices and begin to caramelize, about 6 to 8 minutes.
- Add onion to the mushrooms and cook until translucent, about 3 minutes.
- Stir in garlic and thyme, cooking until fragrant.
- (Optional) Deglaze the pan with a 1/4 cup splash of white wine, scraping browned bits from the bottom for extra depth. Let it reduce by half.
- Add the orzo to the pan and toast lightly for a minute, stirring to coat in the mushroom juices.
- Pour in the chicken stock and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 8 to 10 minutes.
- Stir in the heavy cream and Parmesan, then return the chicken to the pan. Cook for another 2 to 3 minutes until everything is glossy and thickened.
- Taste and adjust seasoning with salt, pepper, and a squeeze of lemon if desired.
- Garnish with chopped parsley and extra thyme. Serve hot, in shallow bowls, spooning the creamy orzo and mushrooms over the tender chicken.
Notes
Make it vegetarian: Omit the chicken and add toasted pine nuts or roasted squash for substance. Swap the cream for half-and-half or a mixture of Greek yogurt and milk for a tangier finish. Add greens by stirring in baby spinach or kale at the end. For a spicy twist, finish with red pepper flakes or chili oil.