One Pot Chicken and Mushroom Orzo
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
One Pot Chicken and Mushroom Orzo
Description
The recipe begins with seasoning boneless, skinless chicken thighs before browning them in butter. After setting the chicken aside, cremini mushrooms and shallots are cooked until tender. Garlic and fresh thyme add aroma before flour is whisked in to create a roux. Chicken stock and Dijon mustard are stirred in, scraping up browned bits for flavor. Orzo pasta is added and simmered until tender.
Bright baby spinach, grated Parmesan cheese, and heavy cream are folded in to create a smooth and rich finish. Returning the cooked chicken to the pot keeps it warm while serving. The resulting dish balances the tender chicken with earthy mushrooms and creamy, slightly tangy sauce, accented by fresh herbs.
This dish offers a hearty yet approachable one-pot meal, suitable for dinner with minimal cleanup.
Ingredients
- 1 ½ pounds chicken thighs boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms halved
- 2 shallot diced, large
- 3 cloves garlic minced
- 4 teaspoons thyme chopped fresh leaves
- 2 tablespoons all-purpose flour
- 3 cups chicken stock
- 1 ½ teaspoons Dijon mustard
- 1 cup orzo pasta
- 4 cups baby spinach
- ⅓ cup Parmesan Cheese freshly grated
- ¼ cup heavy cream
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
- Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven 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.
- Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
- 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 Dutch oven.
- Serve immediately, garnished with parsley.
User Reviews
Overall Rating
4.9
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