One Pot Chicken Mushroom Orzo

This rich and comforting one pot chicken and mushroom orzo is a weeknight winner especially when I am craving something creamy yet easy on dishes. The chicken turns out incredibly juicy the mushrooms add a deep earthy flavor and best of all the whole meal cooks in one pot including the orzo itself so cleanup is a breeze.

I first made this after a late grocery run trying to throw together a meal from odds and ends and was amazed by how much my whole family loved it it became an instant staple on busy nights

Ingredients

• Boneless skinless chicken thighs: rich flavor and stay tender look for meat with minimal fat or sinew
• Kosher salt and freshly ground black pepper: boost flavor use freshly ground for best results
• Unsalted butter: gives a velvety base opt for high quality butter for a richer taste
• Cremini mushrooms: earthy and meaty texture go for fresh mushrooms with tight caps
• Large shallots: mild tangy sweetness select shallots that are firm not soft
• Garlic: brings depth look for plump cloves without green shoots
• Fresh thyme: woodsy aroma choose sprigs with perky leaves not dried up
• All purpose flour: helps thicken the sauce select unbleached flour if possible
• Chicken stock: savory liquid base opt for low sodium so you control the salt levels
• Dijon mustard: slight tanginess use real Dijon for the most vibrant flavor
• Orzo pasta: cooks quickly and soaks up the flavors choose high quality orzo that stays plump when cooked
• Baby spinach: mild greens that wilt beautifully pick spinach with crisp leaves
• Freshly grated Parmesan: nutty and salty best grated from a block just before using
• Heavy cream: adds finishing richness just a splash keeps things creamy not heavy
• Fresh parsley: lively herbal note find bunches with bright green tops

Step-by-Step Instructions

Season the Chicken:

Generously sprinkle chicken thighs with kosher salt and pepper on both sides ensuring even coating for deep flavor throughout the meat

Sear the Chicken:

Melt butter in a Dutch oven over medium heat Arrange chicken in one layer Let them cook undisturbed for four to five minutes per side until golden brown with crispy edges and the centers reach one hundred sixty five degrees Fahrenheit Set the chicken aside this locks in juiciness

Cook Mushrooms and Shallots:

Add halved mushrooms and diced shallots to the same pot Scrape up the browned bits from searing the chicken Let them cook and stir now and then for three to five minutes until the mushrooms are golden and the shallots look soft

Add Garlic and Thyme:

Sprinkle minced garlic and chopped thyme into the pot Stir for one minute The heat will release their aromas

Whisk in the Flour:

Scatter in the flour and whisk for a full minute until everything looks slightly pale and pasty This will help thicken your sauce later

Deglaze and Build the Sauce:

Pour in chicken stock slowly stirring to scrape up every browned bit at the bottom Add Dijon mustard whisk until smooth

Cook the Orzo:

Add orzo directly to the simmering liquid Season again lightly Taste the broth and see if it needs more salt or pepper Stir now and then so the pasta does not stick Simmer for about six minutes or until the orzo is just tender

Wilt the Spinach and Finish the Sauce:

Fold in fresh spinach parmesan and heavy cream Stir until the spinach wilts into the sauce about three minutes Taste again Adjust seasoning if needed

Return the Chicken and Serve:

Nestle the seared chicken back into the pot Spoon sauce over the top Garnish everything with chopped parsley right before serving

Pin it

There is nothing like the earthy sweetness of cremini mushrooms in this dish When I was a kid my mom always used white mushrooms but switching to cremini in this recipe made all the difference Our family now debates who gets the last bit of mushroom from the pot

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days When reheating add a splash of chicken stock or water to loosen the sauce since orzo soaks up liquid as it sits Avoid freezing because the creamy sauce can split and the pasta can go mushy

Ingredient Substitutions

You can substitute boneless chicken breasts for thighs if you prefer but watch cooking time to prevent dryness Feel free to use white mushrooms instead of cremini or a mix for variety If you are out of fresh thyme use half as much dried thyme Baby kale works in place of spinach and a splash of milk can swap for the cream but the result will be a little less rich

Serving Suggestions

This one pot dish stands on its own but a bright side salad or lemony steamed broccoli makes a great contrast A good crusty bread is perfect for mopping up that creamy sauce I occasionally stir in frozen peas at the end or top with a little extra parmesan for a cheesy boost

A Little Backstory

Creamy pasta dishes are a core comfort food in my home but it was not until I started experimenting with orzo that I found the sweet spot between risotto and simple pasta The first time I served this to friends it disappeared before I could even plate seconds and now whenever mushrooms are on sale I know exactly what I am making

Frequently Asked Questions

→ Can I use chicken breasts instead of thighs?

Yes, boneless, skinless chicken breasts can be substituted; monitor doneness to prevent dryness.

→ What can I use in place of orzo?

Small pasta shapes like pastina or even rice can work as alternatives, adjusting liquid and time as needed.

→ Is it possible to make this dairy-free?

Omit the Parmesan and heavy cream or replace with dairy-free alternatives for a lighter meal.

→ Can I add other vegetables?

Absolutely. Try adding peas, asparagus tips, or sun-dried tomatoes for extra color and flavor.

→ How should leftovers be stored?

Store leftovers covered in the refrigerator for up to three days. Reheat gently with a splash of broth or cream.