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!

One Pot Chicken and Mushroom Orzo

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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!

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.

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!

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!

4.80 stars (84 ratings)

Ingredients:

  • 1 1/2 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 1/2 teaspoons Dijon mustard
  • 1 cup orzo pasta
  • 3-4 cups baby spinach
  • 1/3 cup freshly grated Parmesan
  • 1/4 cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. Melt butter in a large skillet over medium heat.
  3. Working in batches, add chicken to the skillet 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.
  4. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet. Stir in orzo; season with salt and pepper, to taste.
  7. 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 skillet.
  8. Serve immediately, garnished with parsley.

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