Go Back
–+ servings
One Pot Chicken and Mushroom Orzo

One Pot Chicken and Mushroom Orzo for Effortless Comfort Cooking

Experience the comfort of One Pot Chicken and Mushroom Orzo, a creamy dish perfect for family dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Main Dish
  • 1 pound Boneless, Skinless Chicken Thighs You can substitute with chicken breasts for a leaner option.
  • to taste Kosher Salt
  • to taste Black Pepper
  • 2 tablespoons Unsalted Butter Substitute with olive oil for a lighter dish.
  • 8 ounces Cremini Mushrooms You may omit or use zucchini as a veggie alternative.
  • 1 medium Shallots Regular onions can be used instead.
  • 3 cloves Garlic Minced.
  • 2 teaspoons Fresh Thyme Leaves Use dried thyme in a lesser amount if needed.
  • 2 tablespoons All-Purpose Flour Cornstarch can be a gluten-free alternative.
  • 4 cups Chicken Stock Vegetable stock can be used for a vegetarian option.
  • 1 tablespoon Dijon Mustard
  • 1 cup Orzo Pasta Gluten-free or whole grain varieties are available.
  • 2 cups Baby Spinach Kale or other leafy greens can be used.
  • ½ cup Grated Parmesan Cheese Nutritional yeast is a dairy-free alternative.
  • ½ cup Heavy Cream You can use half and half or omit for a lighter fare.
  • ¼ cup Fresh Parsley Leaves Can substitute with basil or tarragon.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Season boneless, skinless chicken thighs with kosher salt and black pepper. Melt butter in a Dutch oven over medium heat. Add chicken and cook until golden brown, about 4-5 minutes per side. Remove chicken and set aside.
  2. In the same pot, add chopped cremini mushrooms and sliced shallots. Sauté for 3-5 minutes until mushrooms are tender and shallots are translucent. Add minced garlic and thyme, cooking until fragrant.
  3. Whisk in flour to create a roux, cooking until lightly browned. Gradually pour in chicken stock while scraping the bottom of the pot. Stir in Dijon mustard.
  4. Add orzo, seasoning with salt and pepper. Bring to a boil, then reduce heat and simmer, stirring occasionally, until orzo is tender, about 6 minutes.
  5. Fold in baby spinach, Parmesan cheese, and heavy cream. Stir until spinach wilts and mixture is creamy. Return chicken to pot and reheat before serving.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 40gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 850mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 2-3 days in the fridge, or freeze portions for up to 3 months.

Tried this recipe?

Let us know how it was!