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One Pot Chicken and Mushroom Orzo - Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

One Pot Chicken and Mushroom Orzo - Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

Featured Comment

Delicious! Winner winner chicken dinner! Thanks so much for an easy to follow and yummy recipe. My husband was gushing about it and quickly pronounced this dish as his absolute favorite one of all the dishes I’ve ever made for him. He even got seconds and said I should make this again. My brother also had seconds, and he said he wished he had space for thirds. My almost 3 year old daughter liked it so much, she started to feed herself. I did substitute white onion instead of shallots since I already had half a white onion I needed to use and whole milk and butter instead of heavy cream. I also added in more orzo and spinach since we love it. Will definitely add this to the rotation.
Linh
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The creamiest orzo with all the fix-ins and the juiciest, golden brown chicken thighs all made in one. single. pot.

It’s quite possibly the easiest dinner one can ask for, and you can easily substitute chicken breasts if dark meat is not your jam. (You know we love our boneless, skinless thighs!) Kale and/or arugula can also be substituted for the spinach. And if you hate mushrooms, you can omit them altogether. IT IS ALL GOOD.

Side note: I throw in extra mushrooms + spinach for myself to make sure I get in ALL my veggies because that creamy orzo goodness is just too good to pass up.

tips and tricks for success

  • Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution and a better sear.
  • Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
  • Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
  • Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
One Pot Chicken and Mushroom Orzo - Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

what to serve with chicken and mushroom orzo

Tools For This Recipe

Dutch oven

One Pot Chicken and Mushroom Orzo: Frequently Asked Questions

Can I use chicken breasts?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

I hate mushrooms. What can I use instead?

Mushrooms can be omitted completely if it’s not your thing. Eggplant, zucchini, or tofu can be substituted, if desired, as it can absorb all the good flavors and mimic the texture of mushrooms.

Can I use dried herbs instead?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

What can I substitute for the spinach?

Kale, cabbage, swiss chard and collard greens are all great subs.

What is heavy cream?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

How can I store leftovers?

Leftovers can be stored in an airtight container in the fridge for 2-3 days.

One Pot Chicken and Mushroom Orzo

One Pot Chicken and Mushroom Orzo

Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!
4.9 stars (153 ratings)
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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 chopped fresh thyme leaves
  • 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
  • ¼ cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Equipment

Instructions

  • Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  • Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
  • Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach, Parmesan and heavy cream until the spinach has wilted, about 3 minutes. Return chicken to the Dutch oven.
  • Serve immediately, garnished with parsley.

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