Savory One Pot Chicken and Mushroom Orzo Recipe: Delight in Every Bite
Cooking can be simple and delicious with the right recipe. One Pot Chicken and Mushroom Orzo combines tender chicken, earthy mushrooms, and creamy pasta for a comforting meal. This dish is perfect for busy weeknights or a cozy dinner with family and friends.
Why Make This Recipe
One Pot Chicken and Mushroom Orzo stands out due to its ease of preparation and rich flavors. You cook everything in one pot, which means less cleanup and maximum taste. The combination of chicken, mushrooms, and spinach provides a balanced meal with protein and vegetables. Plus, the creamy sauce elevates this dish into a restaurant-quality experience, all made right in your kitchen!
How to Make One Pot Chicken and Mushroom Orzo
Ingredients:
- Chicken: 1 ½ pounds boneless, skinless chicken thighs
- Seasoning: Kosher salt and freshly ground black pepper
- Butter: 2 tablespoons unsalted butter
- Mushrooms: 8 ounces cremini mushrooms, halved
- Shallots: 2 large, diced
- Garlic: 3 cloves, minced
- Herbs: 4 teaspoons fresh thyme leaves, 2 tablespoons fresh parsley
- Flour: 2 tablespoons all-purpose flour
- Stock: 3 cups chicken stock
- Dijon Mustard: 1 ½ teaspoons
- Orzo: 1 cup
- Spinach: 4 cups baby spinach
- Parmesan: ⅓ cup freshly grated
- Cream: ¼ cup heavy cream
Step by step:
- Season and Brown the Chicken: Season the chicken thighs with salt and pepper. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add chicken and cook until golden brown, about 3-4 minutes per side. Remove from skillet and set aside.
- Sauté Mushrooms and Shallots: Add remaining butter to the skillet. Sauté mushrooms and shallots for 3-4 minutes until mushrooms are soft. Add garlic and thyme, and cook for 1 minute until fragrant.
- Make the Sauce: Sprinkle flour over the mushroom mixture, stirring for 1 minute to cook the flour. Slowly add chicken stock, scraping any browned bits from the bottom. Add Dijon mustard, and bring to a simmer.
- Add Orzo and Spinach: Stir in orzo, then add chicken back to the skillet. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is al dente and the chicken is cooked through. Add spinach and cook until wilted.
- Finish with Cream and Parmesan: Stir in Parmesan and heavy cream until smooth. Garnish with fresh parsley before serving.
How to Serve One Pot Chicken and Mushroom Orzo
Serve this dish warm, right from the skillet. You can add extra grated Parmesan on top for a cheesy finish. Pair it with a simple green salad or some crusty bread to soak up the creamy sauce.
How to Store One Pot Chicken and Mushroom Orzo
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken stock to maintain its creamy texture.
Tips to Make One Pot Chicken and Mushroom Orzo
- Fresh Ingredients: Use fresh herbs and vegetables for the best flavor.
- Avoid Overcooking: Be careful not to overcook the chicken or orzo; you want them tender but still juicy.
- Pasta Consumption: If needed, add more chicken stock if the orzo absorbs too much liquid while cooking.
Variation
Feel free to swap the chicken for shrimp or a plant-based protein to create a different version of this dish. You can also experiment with adding different vegetables like peas or bell peppers for extra flavor and nutrition.
FAQs
1. Can I use other types of mushrooms?
Yes, you can use button mushrooms or shiitake mushrooms if you prefer a different flavor profile.
2. Is this recipe suitable for meal prep?
Absolutely! This dish holds up well in the fridge and reheats nicely, making it a great option for meal prep.
3. How can I make this dish gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free orzo.
For more delicious chicken recipes, check out this high-protein chicken salad or crispy garlic chicken fried rice.
One Pot Chicken and Mushroom Orzo
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 8 ounces cremini mushrooms, halved
- 2 large shallots, diced
- 3 cloves garlic, minced
- 1 cup orzo
- 4 cups baby spinach
- ⅓ cup freshly grated Parmesan
- ¼ cup heavy cream
Seasoning and Cooking Base
- 2 tablespoons unsalted butter
- kosher salt to taste
- freshly ground black pepper to taste
- 4 teaspoons fresh thyme leaves
- 2 tablespoons fresh parsley
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1.5 teaspoons Dijon mustard
Instructions
Preparation
- Season the chicken thighs with salt and pepper.
- In a large skillet, 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 skillet and set aside.
Sautéing
- Add the remaining butter to the skillet.
- Sauté mushrooms and shallots for 3-4 minutes until mushrooms are soft.
- Add garlic and thyme, cooking for 1 minute until fragrant.
Making the Sauce
- Sprinkle flour over the mushroom mixture, stirring for 1 minute to cook the flour.
- Slowly add chicken stock, scraping any browned bits from the bottom.
- Add Dijon mustard and bring to a simmer.
Cooking the Orzo
- Stir in orzo, then add chicken back to the skillet.
- Cover and cook for 8-10 minutes, stirring occasionally, until orzo is al dente and chicken is cooked through.
- Add spinach and cook until wilted.
Finishing Touches
- Stir in Parmesan and heavy cream until smooth.
- Garnish with fresh parsley before serving.