Introduction

This One Pot Chicken and Mushroom Orzo is the ultimate comfort dish. With tender chicken thighs, earthy mushrooms, and creamy orzo pasta, this meal is cozy, rich, and easy to prepare. Perfect for weeknight dinners, it’s a satisfying one-pot wonder that brings flavor and heartiness to the table without the hassle of extensive cleanup.

A close-up image of a black bowl filled with a creamy orzo pasta base colored pale yellow with a soft, smooth texture mixed with light brown sautéed mushroom slices scattered throughout. On top, four pieces of golden-brown seared chicken sit evenly spaced, showing a slight crispy crust with visible black pepper flecks, glistening lightly with sauce. Fresh green herb sprigs, likely thyme, are sprinkled over the dish, adding contrast and freshness. The bowl is placed on a wooden surface with a blurred green plant in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
8 ounces cremini mushrooms, halved
2 large shallots, diced
3 cloves garlic, minced
4 teaspoons fresh thyme leaves
2 tablespoons fresh parsley
2 tablespoons all-purpose flour
3 cups chicken stock
1 ½ teaspoons Dijon mustard
1 cup orzo pasta
4 cups baby spinach
⅓ cup freshly grated Parmesan cheese
¼ cup heavy cream

Instructions

Step 1: Season the chicken thighs with salt and pepper. In a large skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until golden brown, about 3-4 minutes per side. Remove from the skillet and set aside.
Step 2: Add the remaining butter to the skillet. Sauté the mushrooms and shallots for 3-4 minutes until the mushrooms are soft. Add garlic and thyme, cooking for 1 minute until fragrant.
Step 3: Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook the flour. Slowly pour in the chicken stock, scraping any browned bits from the bottom of the pan. Stir in the Dijon mustard and bring to a simmer.
Step 4: Stir in the orzo, 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 cooked through. Add the spinach and cook until wilted.
Step 5: Stir in the Parmesan cheese and heavy cream until the sauce is smooth. Garnish with fresh parsley before serving.

Tips & Variations

Don’t overcrowd the chicken when browning; cook in batches if needed to ensure a good sear.
Add the spinach at the end to preserve its bright color and tender texture.
Adjust seasoning before serving—add more salt, pepper, or Parmesan to taste.
Swap spinach for kale or add cherry tomatoes for extra color and flavor.
Use small pasta shapes or rice instead of orzo, but note cooking times may vary.
Replace Parmesan with Pecorino Romano for a sharper flavor.
If fresh thyme isn’t available, substitute with half the amount of dried thyme.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cream sauce may separate upon thawing. To reheat, warm gently on the stovetop over low heat, adding a splash of chicken stock if the sauce has thickened.

How to Serve

A black bowl filled with a creamy risotto base that is pale yellow and soft in texture, topped with golden-brown grilled chicken pieces that have a slightly crispy surface and grill marks, scattered with sliced brown mushrooms that look cooked and tender, all garnished with small fresh green herb sprigs. The bowl is placed on a wooden board with a blurred green herb bunch in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but thighs tend to be juicier and more forgiving. If using breast, adjust cooking time carefully to avoid drying out the meat.

Can I make this dish gluten-free?

Absolutely. Use gluten-free pasta like gluten-free orzo or rice pasta, and substitute the all-purpose flour with a gluten-free flour blend for thickening.

How can I make this dairy-free?

Use coconut cream instead of heavy cream and choose a vegan Parmesan substitute or nutritional yeast for a cheesy flavor without dairy.