4.9 from 477 votes
One Pot Chicken and Mushroom Orzo
One Pot Chicken and Mushroom Orzo combines browned chicken thighs with sautéed mushrooms and shallots simmered with orzo in a creamy sauce. Fresh spinach, Parmesan, and Dijon mustard enrich the dish, resulting in a comforting, savory meal made in a single pot for convenient preparation and cleanup.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
4
servings
Course:
Main Course
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.
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