Creamy Mushroom and Chicken Orzo
This comforting one-pot meal blends tender chicken, earthy mushrooms, and creamy orzo, creating a cozy dish perfect for any night of the week.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts, cubed Tender and quick to cook; use thighs for richer flavor.
- 2 cups orzo pasta Small and rice-shaped; substitute with acini di pepe or small shells if needed.
- 12 ounces cremini or baby bella mushrooms, sliced Button mushrooms also work; for deeper flavor, use a mix with shiitake.
- 1 medium onion, finely chopped Adds sweetness; shallots give a milder, more nuanced flavor.
- 3 cloves garlic, minced Essential for aroma; use garlic powder in a pinch.
- 3 tablespoons butter or olive oil Butter gives richness; olive oil is lighter.
- 4 cups low-sodium chicken broth Broth cooks the orzo and flavors everything; vegetable broth works for vegetarian swaps.
- 1/2 cup heavy cream or half-and-half For the creamy finish; use Greek yogurt for a lighter option.
- 1/2 cup grated Parmesan cheese Adds umami and silkiness; nutritional yeast is a good dairy-free choice.
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme Fresh herbs brighten the dish; parsley also works.
- to taste Salt and freshly ground black pepper Use salt conservatively and adjust to taste.
- optional squeeze of lemon and a handful of baby spinach For color and brightness.
Instructions
Preparation
- Toss cubed chicken with a pinch of salt and pepper.
- In a large skillet over medium-high heat, melt 1 tablespoon butter or heat oil. Add chicken in a single layer and brown for 2–3 minutes per side until golden but not fully cooked through. Remove and set aside.
- Add remaining butter to the skillet. Lower heat to medium, then add onion. As it softens and turns translucent, add garlic. Add mushrooms and cook until their liquid evaporates and edges caramelize — about 6–8 minutes.
- Stir in the dry orzo and thyme, letting it toast for 1–2 minutes so each grain catches a hint of buttery flavor.
- Pour in the chicken broth and bring to a gentle boil. Stir, reduce to a simmer, and cover. Cook for about 8–10 minutes, stirring occasionally.
- Return the seared chicken to the skillet. Pour in the cream and sprinkle the Parmesan. Stir gently until the sauce thickens and the orzo is tender, about 3–4 minutes. If the mixture seems too thick, add a splash of extra broth.
- Stir in lemon juice and spinach if using, and adjust salt and pepper. Serve hot, garnished with extra Parmesan and a drizzle of olive oil.
Notes
Make it vegetarian by omitting chicken and using vegetable broth. For a lighter version, use Greek yogurt stirred off-heat. Add wine for depth, and adjust flavors with salt and acid as needed.