Creamy One Skillet Chicken with Mushrooms and Orzo! Do we ever tired of these 30 minute dinners? Chicken and orzo are one of this earths greatest food creations- the combinations are endless, but add cream? Oh boy..we got ourselves a winner winner creamy chicken and orzo dinner!
Ready to serve! Garnish with scallions or parsley.
You can use breasts or thighs in this chicken and orzo recipe. I am a total thigh girl but breasts were what I had, or have or used to have. (like I wasn’t gonna throw a boob joke in there…come on, you know me by now …). I love how healthy this chicken and orzo recipe is, too.
Truth is, there is only 1/4 cup cream in that whole pretty pan. Half and half will work too, but a little cuppa cream is kinda nice. I threw a couple big handfuls of spinach in there as well, but you can omit if you don’t have it. Sprinkle some parm on top or a bit of feta. (because I like to add cheese to everything!). Serve with some steamed veggies or salad and it’s a whole meal!
Serve directly in the pan for a rustic feel
I based this on a favorite recipe of mine for Italian Orzo Chicken Skillet and simply changed it up a bit.
Mushrooms are kinda a thing with me lately. Check out another one skillet dinner for Easy One Skillet Pork Chops and Mushroom Gravy.
I also love this one pan Stuffed Chicken Breast recipe! So easy and a total flavor bomb!
To one pan meals!
Clink!
Kathi
This one pan wonder will become your favorite go to meal! Using chicken thighs or chicken breasts it comes together in less than 30 minutes!
- 6 boneless chicken thighs or 4 boneless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 oz sliced cremini mushrooms
- 3 cloves garlic chopped
- 1 cup uncooked orzo pasta
- 2 1/4 cups chicken stock
- 1/4 cup cream
- 2 cups fresh spinach optional
- Salt pepper
- Parm or Feta to garnish
- Wash and pat dry chicken.
- Sprinkle liberally with salt and fresh ground pepper.
- Heat large skillet or dutch oven over medium high heat.
- Add olive oil and butter. Heat about two minutes until bubbly.
- Sear chicken for 2-3 minutes on each side until a nice crust forms. (chicken will not be cooked through but will continue cooking with orzo).
- Remove seared chicken to plate and keep warm.
- Add mushrooms to hot skillet and sauté until golden.
- Reduce heat to medium.
- Add garlic and orzo to pan and sauté for 2 minutes.
- Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Add chicken stock, cream and spinach.
- Nestle chicken on top of orzo mixture.
- Cover and cook for 20 minutes or until internal temp of chicken reaches 165 degrees and orzo is tender.
- Top with parm or feta and serve!
Stacey Hodgson says
September 7, 2017 at 6:00 pmCurrently just finishing off in the pan. Can’t wait to try it.
Kathi @ LaughingSpatula.com says
September 8, 2017 at 1:43 pmI hope you love it! We had it AGAIN last week..such an easy dish!
Sara says
April 30, 2017 at 10:01 pmI made this for dinner tonight minus the mushrooms (didn’t have any), lactaid milk instead of cream, and lots of fresh lemon juice. It was so good!! Creamy, delicious, and super quick and easy. We loved it. Thank you!
Amber says
February 28, 2017 at 9:04 pmDoes chicken broth work with this or would stock be the better way to go?
Kathi @ LaughingSpatula.com says
February 28, 2017 at 9:26 pmHi Amber! I always think stock has more flavor but broth will be just fine! Good question!
Jen says
February 17, 2017 at 2:33 amThank you for this recipe! I was looking for a homemade mushroom chicken dish with orzo because I ran out of rice. I never have cream on hand so I used 1/3 of a block of Greek cream cheese. And combined it into the broth. I didn’t have spinach but had some red pepper that I sauted with the mushroom. As a fan of onion I cut up four green onions and added it to the broth. When I combined everything. I had some fresh brocolli that I tossed in at the end to steam. When it was done I topped it with some shredded Gouda (I love cheese). i needed a recipe for what I had on hand, and this was fantastic! I wouldn’t have been able to do it without it!
Kathi @ LaughingSpatula.com says
February 17, 2017 at 3:11 pmI love how you used what you had on hand! Makes my blogging heart zing! Hope you come back and visit often…love to see what you can do with a few more recipes! Have a wonderful day Jen!
Sharlene says
February 1, 2017 at 1:33 amSimple and delicious! Great for a weekday meal and leftovers for lunch.
Leah says
January 31, 2017 at 5:18 amExcellent dish! My husband loved it. I added white wine and a fresh squeeze of lemon also.
Kathi Kirk says
January 31, 2017 at 2:36 pmThank you for the nice note! Wine and lemon improve everything!
Sarita says
January 4, 2017 at 7:38 pmWhat can I substitute for the cream?
Kathi Kirk says
January 4, 2017 at 7:49 pmHi Sarita – you can omit it and increase the chicken stock by 1/4 cup without doing too much damage.
Jon says
December 18, 2016 at 5:37 pmCan you substitute acini de Pepe for the orzo?
Kathi Kirk says
December 24, 2016 at 4:46 pmYes, it would work very well! Any small pasta will do.
Kathy says
November 22, 2016 at 12:32 amJust made this tonight, very good. I used a little white wine with the broth and cream and added a little shallot with the garlic.
Kathi Kirk says
November 22, 2016 at 4:03 pmI am so glad you liked it…its one of my favorite recipes to make during the week!
Bonnie says
November 4, 2016 at 12:48 pmWhat is orzo where do u buy it. Thanks and the dish looks wonderful
Kathi Kirk says
November 4, 2016 at 2:56 pmHi Bonnie – It’s small pasta…resembles rice. You can find it in the pasta aisle. Trader Joes has some nice Orzo as well!