Creamy One Skillet Chicken with Mushrooms and Orzo! In just 30 minutes you can have this delicious ONE PAN MEAL ready and on the table! Using easy to use Orzo pasta that cooks up in a flash!
You can use breasts or thighs in this chicken and orzo recipe
Break out your big skillet for this easy dinner! Rachel and I love this 12″ cast iron from Lodge. No cast iron? No worries! Any large pan will do including your dutch oven.
Start by searing your chicken. Heat your pan to medium high heat. Add a small amount of oil to the pan. You don’t want pools of it splattering al lover your nice clean stove top…and it isn’t necessary to get a good sear! Just a tablespoon or two.
PRO TIP: Go heavy on the salt and pepper which will help to make a delicious crust. Add the chicken to the hot pan and DO NOT TOUCH for 3-4 minutes. If the chicken sticks, it isn’t ready. Flip when it releases easily and sear again on the other side.
Can I use bone in chicken for this recipe?
- You bet! Simply increase the searing time to about 15 minutes total. The inside will not be cooked though but will continue to cook with the orzo. Chicken is at it’s best when internal temp reaches 165 degrees.
- If you don’t own a meat thermometer we love this one from OXO. This little thing has saved many a meal. You won’t believe the difference in a perfectly cooked piece of chicken!
Remove your chicken and cover to stay warm.
Add your mushrooms to the hot skillet and saute’ until brown. PRO TIP: Wait until your mushrooms have reached desired color before salting. Salt can slow down the browning process of mushrooms.
Next add the orzo and garlic and give it a little toast. Another layer of flavor!
Can I use half and half instead of heavy cream?
- You can! Since there is such a small amount, 1/4 cup, I tend to go big with full on cream, but half cream/half milk mixture will work fine.
- Omit the cream entirely if you prefer and have a less creamy more rice like texture. No other changes in the recipe required. Simply omit the cream.
Finish the dish! What should I serve with this Creamy Chicken Orzo Skillet with Mushrooms?
- We keep it pretty simple. Steamed broccoli or a simple salad with our 3 Minute Dijon Lemon Vinaigrette is a perfect balance.
A few other one pan meals your family will love!
To one pan delicious meals ready in a flash!
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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 teaspoons fresh thyme or 1 teaspoon dried
- salt and pepper
- garnish with parmesan if desired and more fresh thyme
Wash and pat dry chicken. Sprinkle liberally with salt and pepper on both sides
Heat large skillet or dutch oven over medium high heat.
Add olive oil and butter. Heat about two minutes until bubbly.
Place chicken in pan, sear for about 4 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 or until orzo is lightly toasted and garlic is fragrant.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken stock, cream and thyme.
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. NOTE: About half way thru stir chicken and orzo around a bit to be sure it isn't sticking.
Top with parm and serve with a simple salad or fresh steamed veggies.
If using bone-in chicken simply increase searing time to about 8 minutes on each side. Chicken will not be cooked all the way through but will continue to cook with orzo. 165 degrees internally is perfect chicken.
Sub half and half (half cream and half milk) if desired.
Check for salt and pepper before serving. It will vary if using low sodium chicken stock
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