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Creamy Mushroom and Chicken Orzo

A comforting and creamy dish of orzo pasta combined with tender chicken, earthy mushrooms, and a silky sauce, perfect for cozy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces Use thighs for richer flavor.
  • 8 ounces cremini or baby bella mushrooms, sliced Shiitake or button mushrooms work too.
  • 1 cup orzo pasta Use whole wheat orzo for more fiber.
  • 3 cups low-sodium chicken broth Vegetable broth for a lighter or vegetarian twist (omit chicken).
  • 1 cup heavy cream or half-and-half Use Greek yogurt (thinned with a splash of milk) for a lighter option.
  • 1 small onion, finely chopped Shallots add a sweet, delicate flavor.
  • 3 cloves garlic, minced Essential for that warm, savory aroma.
  • 1/2 cup grated Parmesan cheese Pecorino Romano is a sharper substitute.
  • 2 tablespoons butter
  • 1 tablespoon olive oil Olive oil keeps things lighter.
  • Salt and black pepper to taste
  • Fresh parsley or thyme for garnish
  • Optional: splash of white wine during deglazing; a pinch of red pepper flakes for heat

Method
 

Cooking Procedures
  1. Season the chicken pieces with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat and brown the chicken in batches until golden and just cooked through, about 3–4 minutes per side. Remove and set aside.
  3. In the same skillet, add butter. Toss in the onion and sauté until translucent, then add the garlic.
  4. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 5–7 minutes. If using, pour a splash of white wine to deglaze the pan.
  5. Stir in the orzo and coat it in the buttery mushroom mixture for a minute so each pearl starts to toast slightly.
  6. Pour in the chicken broth and bring to a simmer. Cook the orzo, stirring occasionally, until al dente — usually 8–10 minutes depending on brand.
  7. Lower the heat and stir in the cream and Parmesan. Return the browned chicken to the skillet and fold everything together. Simmer gently for 2–3 minutes until the sauce slightly thickens.
  8. Taste and adjust salt and pepper. Finish with a sprinkle of chopped parsley or thyme and a final grating of cheese. Serve immediately.

Notes

For a vegetarian version, swap chicken for firm tofu or extra mushrooms and use vegetable broth. Make it smoky by adding a teaspoon of smoked paprika or swap half the chicken for pancetta. Stir in baby spinach at the end for color and nutrients, or finish with lemon zest and capers for brightness.