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Creamy Mushroom and Chicken Orzo

This Creamy Mushroom and Chicken Orzo is a cozy dish combining tender chicken, earthy mushrooms, and silky orzo pasta in a rich, creamy sauce, perfect for a comforting weeknight meal.
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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: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
  • 1 cup orzo pasta Use whole wheat orzo for added fiber.
  • 12 ounces cremini or button mushrooms, sliced Porcini or shiitake add deeper umami.
  • 1 small onion, finely chopped Shallots would be more delicate.
  • 3 cloves garlic, minced Roasted garlic for a sweeter profile.
  • 3 tablespoons olive oil or butter Butter adds richness; olive oil keeps it lighter.
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme Rosemary is a lovely alternative.
  • 1/2 cup dry white wine (optional) Use extra chicken broth for alcohol-free cooking.
  • 3 cups low-sodium chicken broth Vegetable broth for a poultry-free option.
  • 1/2 cup heavy cream or half-and-half Greek yogurt or cashew cream for a lighter or vegan swap.
  • 1/2 cup grated Parmesan cheese Nutritional yeast works for a dairy-free twist.
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

Preparation
  1. Season the chicken with salt and pepper.
  2. In a large skillet over medium-high heat, warm 2 tablespoons of olive oil.
  3. Sear the chicken on both sides until golden and nearly cooked through, about 4 minutes per side. Remove and rest on a plate.
  4. Reduce heat to medium. Add another tablespoon of oil if needed, then add the onions. Sauté until translucent and sweet, about 3 minutes.
  5. Toss in the mushrooms and thyme. Let them brown without stirring too often, about 6 minutes.
  6. As the garlic sizzles in the last minute, the aroma will fill your kitchen.
  7. Pour in the white wine to deglaze the pan, scraping up the browned bits—let the wine reduce by half.
  8. Add the orzo to the skillet and toast it for 1 minute, stirring to coat each grain.
Cooking
  1. Pour in the chicken broth and bring to a gentle simmer. Nestle the seared chicken back in.
  2. Cover and cook until the orzo is tender and the chicken reaches an internal temperature of 165°F (about 10–12 minutes).
  3. Remove the chicken and shred or slice it.
  4. Stir in the heavy cream and Parmesan, then return the chicken to the skillet.
  5. Taste and adjust seasoning with salt and pepper.
  6. Garnish with bright parsley or chives. Serve immediately.

Notes

For a lighter option, use Greek yogurt instead of sour cream. Swap mushrooms for spinach at the end for a greener texture. Can freeze for up to 2 months; add broth when reheating.