Description
This One Pot Chicken and Mushroom Orzo recipe is the perfect cozy comfort food—creamy, savory, and satisfying. Juicy chicken thighs, earthy mushrooms, fresh spinach, and tender orzo are all cooked in one pot for an easy, flavorful meal that’s ready in under an hour with minimal cleanup.
Ingredients
Boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 oz cremini mushrooms, sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
3 cups chicken stock
1 tablespoon Dijon mustard
1 cup orzo pasta
2 cups baby spinach
½ cup freshly grated Parmesan cheese
¼ cup heavy cream
2 tablespoons chopped fresh parsley (for garnish)
Instructions
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Season chicken thighs with salt and pepper.
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In a Dutch oven or large pot, melt butter over medium heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
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In the same pot, add mushrooms and shallots. Cook 3–5 minutes until softened. Add garlic and thyme; cook 1 minute.
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Sprinkle in flour and stir to coat. Cook 1 minute. Slowly whisk in chicken stock and Dijon mustard, scraping up any browned bits.
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Stir in orzo. Bring to a boil, then reduce heat and simmer 6–8 minutes, stirring occasionally.
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Stir in spinach, Parmesan, and heavy cream. Cook until spinach wilts and sauce thickens, about 3 minutes.
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Return chicken to pot, nestling into orzo. Garnish with parsley and serve hot.
Notes
Substitute chicken breasts or make it vegetarian by using vegetable broth and omitting the chicken.
Add other veggies like peas, zucchini, or bell peppers for variation.
Coconut milk can replace cream for a dairy-free version.
If making ahead, reheat with extra broth or cream as orzo will thicken over time.
Not freezer-friendly due to cream-based sauce.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: One-Pot, Sautéing, Simmering
- Cuisine: American
