Creamy Mushroom and Chicken Orzo
A warm and comforting dish combining tender chicken, creamy orzo, and earthy mushrooms, perfect for quick weeknight meals or special occasions.
Ingredients
Main Ingredients
- 2 tablespoons olive oil Use all olive oil for dairy-free.
- 1 tablespoon butter
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces Swap for thighs for more richness.
- 12 ounces cremini or white mushrooms, sliced Button mushrooms are fine; porcini powder adds depth.
- 1 medium onion, finely chopped Shallots are a softer, sweeter option.
- 3 cloves garlic, minced Roasted garlic gives a mellow, caramel note.
- 1 cup orzo pasta You can substitute small pasta like acini de pepe.
- 3 cups low-sodium chicken broth Vegetable broth works for a lighter dish.
- 1/2 cup heavy cream or plain Greek yogurt Sour cream can be used but add at the end off heat.
- 1/2 cup grated Parmesan cheese Omit for a dairy-free version or use nutritional yeast.
- 2 cups baby spinach or fresh herbs Adds color and brightness; kale is sturdier.
- to taste salt and black pepper Plus a pinch of red pepper flakes for warmth.
- to taste fresh parsley and lemon zest Lifts the whole pan.
Instructions
Preparation
- Season the chicken pieces with salt and pepper.
- Heat the olive oil and butter in a wide skillet over medium-high heat.
- Add chicken in a single layer and brown until just cooked through, about 3–4 minutes per side. Remove and set aside.
Cooking
- In the same skillet, add mushrooms and a pinch of salt. Let them caramelize undisturbed for 4–5 minutes until their edges turn golden.
- Add the onion and garlic to the mushrooms. Sauté until translucent and fragrant, about 2 minutes.
- Stir in the uncooked orzo and toast it briefly for a minute.
- Pour in the chicken broth and bring to a gentle simmer, scraping any browned bits from the pan.
- Reduce the heat to medium-low, cover, and simmer for 8–10 minutes, stirring once midway.
- Return the chicken to the pan along with the cream and Parmesan. Stir until the sauce becomes velvety.
- Fold in the spinach until it wilts, then taste and adjust seasoning.
- Remove from heat and let the dish rest for 5 minutes before serving.
Notes
Serve with a crisp green salad and warm crusty bread. The flavor deepens if you let it rest before serving.