One Pot Chicken and Mushroom Orzo

Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Servings: 4
Cuisine: Italian, Entrees, Dinners
Recipe Info

This One Pot Chicken and Mushroom Orzo is the ultimate comfort dish. With tender chicken thighs, earthy mushrooms, and creamy orzo pasta, this meal is cozy, rich, and easy to prepare. Perfect for weeknight dinners, it’s a satisfying one-pot wonder that brings flavor and heartiness to the table without the hassle of extensive cleanup.

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 fresh thyme leaves, 2 tablespoons fresh parsley
2 tablespoons all-purpose flour
3 cups chicken stock
1 ½ teaspoons Dijon mustard
1 cup orzo
4 cups baby spinach
⅓ cup Parmesan freshly grated
¼ cup heavy cream

Instructions:
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.

Notes:
Crusty Bread: Great for soaking up the creamy sauce.
Side Salad: A simple green salad with a light vinaigrette complements the rich flavors.
Roasted Vegetables: Roasted asparagus or Brussels sprouts add a nice contrast.

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