Delicious One Pot Chicken and Mushroom Orzo for Cozy Evenings

This One Pot Chicken and Mushroom Orzo is a quick, flavorful meal perfect for busy weekdays and cozy evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: DINNER

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1.5 pounds boneless skinless chicken thighs can substitute with chicken breasts but adjust cooking time

For the Flavors

1 teaspoon kosher salt adjust according to taste
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter divided

For the Veggies

8 ounces cremini mushrooms halved
2 large shallots diced
3 cloves garlic minced

For the Aromatics

4 teaspoons fresh thyme leaves can substitute with oregano
2 tablespoons fresh parsley

For the Sauce

2 tablespoons all-purpose flour use gluten-free flour for gluten-free option
3 cups chicken stock can use vegetable stock for vegetarian version
1.5 teaspoons Dijon mustard

For the Pasta

1 cup orzo can use gluten-free pasta as a substitute

For the Greens

4 cups baby spinach can substitute with kale or other leafy greens

For Creaminess

0.33 cup freshly grated Parmesan omit for vegan or use dairy-free Parmesan alternatives
0.25 cup heavy cream coconut cream can be swapped for dairy-free version

Equipment

skillet

Method

How to Make One Pot Chicken and Mushroom Orzo

Season the chicken thighs with salt and pepper. Melt 1 tablespoon of butter in a skillet over medium-high heat. Cook the chicken for about 3-4 minutes per side until golden brown, then remove and set aside.
In the same skillet, add the remaining butter and sauté the mushrooms and shallots for 3-4 minutes until soft. Add the garlic and thyme, cooking for 1 more minute until fragrant.
Sprinkle flour over the mixture, stirring for 1 minute. Gradually add the chicken stock, scraping the skillet bottom to incorporate all those delicious bits. Stir in Dijon mustard, bringing the mixture to a simmer.
Add the orzo to the skillet and return the browned chicken. Cover and cook for 8-10 minutes, stirring occasionally, until the orzo is al dente and the chicken is cooked through.
Stir in the baby spinach until wilted, then mix in the Parmesan and heavy cream until smooth and creamy. Garnish with fresh parsley for that vibrant touch.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

Serve with crusty bread or a simple green salad for a complete meal.

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