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Creamy Chicken Mushroom Orzo

A cozy dish featuring tender chicken, buttery mushrooms, and delicate orzo pasta in a rich, creamy sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts or thighs slice into bite-size pieces
  • 8 ounces cremini or baby bella mushrooms sliced (substitute with shiitake for deeper umami)
  • 1 cup orzo pasta small, rice-shaped pasta
  • 1 small onion finely diced for sweetness
  • 3 cloves garlic minced; use roasted garlic for a milder flavor
  • 2 tablespoons olive oil or butter butter for richness, olive oil for a lighter base
  • 1 cup chicken broth low sodium to control saltiness
  • 1 cup heavy cream or half-and-half use Greek yogurt (mixed with milk) instead of sour cream for a lighter option
  • 1/2 cup grated Parmesan cheese adds salty, nutty depth
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • to taste salt and black pepper
  • for garnish fresh parsley or chives
  • a handful baby spinach optional, stirred in at the end

Method
 

Preparation
  1. Season the chicken pieces with salt and pepper.
  2. Heat 1 tablespoon of olive oil or butter in a large skillet over medium-high heat.
  3. Sear the chicken until golden and mostly cooked through, about 4 to 5 minutes. Remove and set aside.
  4. Reduce heat to medium, add another tablespoon of oil or butter.
  5. Add the diced onion and sauté until translucent, about 3 minutes.
  6. Add the sliced mushrooms and a pinch of salt. Cook until they release moisture and begin to brown, about 6 minutes.
  7. Stir in the minced garlic and thyme and cook for 30 seconds until fragrant.
  8. Add the orzo and toast it in the pan for 1 minute, stirring.
  9. Pour in the chicken broth and bring to a gentle simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is al dente.
  10. Return the chicken to the skillet. Stir in the heavy cream and Parmesan. Cook uncovered for 2–3 minutes until the sauce is silky and slightly thickened.
  11. Finish with fresh parsley or chives, a squeeze of lemon if desired, and serve immediately.

Notes

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to loosen the sauce.