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One Pot Chicken and Mushroom Orzo
Emily

One Pot Chicken and Mushroom Orzo

A cozy one-pan dinner made with tender chicken thighs, earthy mushrooms, creamy orzo, and fresh herbs. Rich, comforting, and easy with minimal cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1½ lb boneless skinless chicken thighs
  • kosher salt and black pepper, to taste
  • 2 tbsp unsalted butter, divided
  • 8 oz cremini mushrooms, halved
  • 2 large shallots, diced
  • 3 cloves garlic, minced
  • 4 tsp fresh thyme leaves
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp all-purpose flour
  • 3 cups chicken stock
  • 1½ tsp Dijon mustard
  • 1 cup orzo pasta
  • 4 cups baby spinach
  • ⅓ cup freshly grated Parmesan cheese
  • ¼ cup heavy cream

Equipment

  • Large skillet with lid
  • wooden spoon

Method
 

  1. Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden. Remove and set aside.
  2. Add remaining butter to skillet. Cook mushrooms and shallots for 3–4 minutes until softened. Add garlic and thyme; cook 1 minute until fragrant.
  3. Sprinkle flour over mushrooms and cook 1 minute. Gradually stir in chicken stock, scraping up browned bits. Stir in Dijon mustard and bring to a simmer.
  4. Stir in orzo and return chicken to skillet. Cover and cook 8–10 minutes, stirring occasionally, until orzo is al dente and chicken is cooked through.
  5. Add spinach and cook until wilted. Stir in Parmesan and heavy cream until smooth. Garnish with fresh parsley and serve.

Notes

Use freshly grated Parmesan for best melting. Stir occasionally to prevent orzo from sticking.