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4.9 from 477 votes

One Pot Chicken and Mushroom Orzo

Amazingly creamy orzo with juicy chicken, mushrooms and baby spinach. All made in one skillet, even the uncooked pasta!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms halved
  • 2 large shallots diced
  • 3 cloves garlic minced
  • 4 teaspoons chopped fresh thyme 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 freshly grated parmesan
  • ¼ cup heavy cream
  • 2 tablespoons chopped fresh parsley leaves

Instructions

    Cup of Yum
  1. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  2. 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.
  3. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
  4. Whisk in flour until lightly browned, about 1 minute.
  5. 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.
  6. 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.
  7. Serve immediately, garnished with parsley.