Creamy Chicken Mushroom Orzo
A cozy and indulgent one-pot dish featuring tender chicken, mushrooms, and creamy orzo pasta, perfect for family dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil For a golden sear; use avocado oil for a higher smoke point.
- 1 pound boneless skinless chicken breasts or thighs, cut into bite-size pieces Thighs stay juicier; breasts are leaner.
- 8 ounces cremini or white mushrooms, sliced Button mushrooms are fine in a pinch.
- 1 medium onion, finely chopped Shallots add a sweeter, subtler flavor.
- 3 cloves garlic, minced Use 2 cloves if you prefer a milder garlic note.
- 1 cup orzo pasta Small rice-shaped pasta that cooks into creaminess.
- 3 cups low-sodium chicken broth Vegetable broth makes this vegetarian if you swap the chicken for tofu.
- 1/2 cup heavy cream or half-and-half For a lighter option, use Greek yogurt stirred in off the heat.
- 1/2 cup grated Parmesan cheese Pecorino Romano adds a sharper bite.
- 1 tablespoon lemon juice and 1 teaspoon lemon zest Brightens the whole dish.
- 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme Rosemary is a nice substitute.
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped parsley Basil also sings here.
Instructions
Preparation
- Pat the chicken dry and season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden and just cooked through, about 3 to 4 minutes per side. Remove and set aside.
- In the same skillet, add the remaining tablespoon of oil and the chopped onion. Sauté until soft and translucent, 3 to 4 minutes.
- Add the sliced mushrooms and a pinch of salt. Cook until the mushrooms release their liquid and begin to brown, about 6 to 8 minutes.
- Stir in the garlic and thyme, cooking for 30 seconds more until fragrant.
- Add the orzo and toast it lightly for 1 minute, stirring so each grain picks up a little flavor.
Cooking
- Pour in the chicken broth, bring to a gentle simmer, and cook uncovered, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed, about 10 to 12 minutes.
- Reduce heat to low and stir in the cream and Parmesan until smooth.
- Return the chicken to the skillet, warm through, and finish with lemon juice, lemon zest, and chopped parsley.
- Taste and adjust seasoning with salt and pepper.
Serving
- Serve hot, garnished with extra Parmesan and a sprig of thyme.
Notes
Tips: Swap spinach for parsley, make it vegetarian with chickpeas or tofu, and add sun-dried tomatoes for a tangy twist. Use low-sodium broth to control saltiness.