One Pot Chicken and Mushroom Orzo Recipe
One Pot Chicken and Mushroom Orzo is a comforting, creamy dish featuring tender boneless chicken thighs, earthy cremini mushrooms, aromatic herbs, and orzo pasta all cooked together in one skillet. This easy-to-make meal blends savory flavors with a rich sauce made from butter, chicken stock, Dijon mustard, heavy cream, and Parmesan cheese for a wholesome dinner perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American/Italian-inspired
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
Dairy & Fats
- 2 tablespoons unsalted butter
- ¼ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
Vegetables & Herbs
- 8 ounces cremini mushrooms, halved
- 2 large shallots, diced
- 3 cloves garlic, minced
- 4 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 4 cups baby spinach
Pantry Staples
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo pasta
Instructions
- Season and Brown the Chicken: Season the boneless skinless chicken thighs generously with kosher salt and freshly ground black pepper. In a large skillet or Dutch oven, melt 1 tablespoon of unsalted butter over medium-high heat. Add the chicken thighs and cook for about 3 to 4 minutes on each side until they develop a golden-brown crust. Once browned, remove the chicken from the skillet and set aside.
- Sauté Mushrooms and Shallots: In the same skillet, add the remaining 1 tablespoon of butter. Add the halved cremini mushrooms and diced shallots. Sauté for 3 to 4 minutes, stirring occasionally, until the mushrooms are soft and the shallots are translucent. Add the minced garlic cloves and fresh thyme leaves, cooking for an additional 1 minute until fragrant.
- Make the Sauce: Sprinkle 2 tablespoons of all-purpose flour evenly over the mushroom mixture and stir continuously for 1 minute to cook the flour and remove its raw taste. Gradually pour in 3 cups of chicken stock while scraping the bottom of the skillet to loosen any browned bits. Stir in 1 ½ teaspoons of Dijon mustard, then bring the sauce to a gentle simmer.
- Add Orzo and Spinach: Stir in 1 cup of orzo pasta into the sauce until well combined. Return the browned chicken thighs to the skillet, nestling them into the orzo mixture. Cover the skillet with a lid and cook for 8 to 10 minutes over medium heat, stirring occasionally, until the orzo is tender (al dente) and the chicken is cooked through. Add 4 cups of baby spinach during the last few minutes and cook until the spinach is wilted completely.
- Finish with Cream and Parmesan: Remove the lid and stir in ¼ cup of heavy cream and ⅓ cup freshly grated Parmesan cheese, mixing until the sauce is smooth and creamy. Taste and adjust seasoning with more salt or pepper if necessary. Garnish the dish with freshly chopped parsley before serving.
Notes
- To soak up the creamy sauce, serve with crusty bread on the side.
- A simple green salad with a light vinaigrette pairs well with this rich dish.
- Roasted vegetables like asparagus or Brussels sprouts provide a nice contrasting texture and flavor.
- Use gluten-free pasta and a gluten-free flour substitute to make this recipe gluten-free.
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with a vegan cheese alternative.
- Do not overcrowd the pan when browning chicken; cook in batches to ensure a good sear.
- Add spinach at the end to preserve its vibrant color and fresh texture.
- Adjust the seasoning before serving by adding extra salt, pepper, or Parmesan cheese as you prefer.
Keywords: one pot chicken, mushroom orzo, creamy chicken pasta, easy dinner recipe, boneless chicken thighs, one skillet meal, comfort food, weeknight dinner
