Description
This Chicken Mushroom Orzo is a comforting and flavorful one-pan meal that’s perfect for a quick weeknight dinner. Tender chicken and mushrooms are cooked with orzo pasta in a creamy broth, creating a delicious and satisfying dish.
Ingredients
Units
Scale
- 16 ounces boneless, skinless chicken breasts, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1/2 small onion, diced
- 8 ounces button mushrooms, chopped
- 2 cloves garlic, minced
- 16 ounces chicken broth
- 1 cup orzo, uncooked
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 4 ounces heavy cream
Instructions
- Season and Cook Chicken: Season chicken with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook chicken until cooked through (165°F), about 3-4 minutes. Remove and set aside.
- Sauté Vegetables: Add remaining olive oil, onions, and mushrooms to the skillet. Cook until softened and browned, about 4-5 minutes. Add garlic and cook for 30 seconds.
- Add Broth and Orzo: Add chicken broth, scraping the bottom of the pan. Add orzo, parsley, and thyme. Stir and bring to a simmer. Cover and reduce heat to low. Simmer until orzo is al dente, about 10-12 minutes (check package directions). Most liquid should be absorbed.
- Add Cream and Chicken: Remove lid and add heavy cream and cooked chicken. Stir and cook for 1 minute. Remove from heat and let stand for 5 minutes to thicken.
- Serve: Optionally, top with fresh parsley or Parmesan cheese.
Notes
- Add other vegetables like peas, broccoli, or spinach before adding heavy cream.
- Measure broth and orzo accurately for best results.
- Leftovers can be refrigerated for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
