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One Pot Chicken and Mushroom Orzo

One Pot Chicken and Mushroom Orzo - Cozy, Creamy, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts, cut into bite-size pieces)
  • 2 cups cremini or button mushrooms, sliced
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup dry orzo
  • 3 cups low-sodium chicken broth
  • 2 tablespoons olive oil (plus more if needed)
  • 1 tablespoon unsalted butter (optional, for finishing)
  • 1/3 cup grated Parmesan (plus more for serving)
  • 1/3 cup heavy cream or half-and-half (optional)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon dried oregano
  • 1 bay leaf (optional)
  • 1/2 lemon, for zest and juice
  • Fresh parsley, chopped, for garnish
  • Kosher salt and freshly ground black pepper

Instructions
 

  • Prep the chicken. Pat the chicken dry and season on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Cut into bite-size pieces if using breasts; thighs can be left whole or cut into chunks for faster cooking.
  • Brown the chicken. Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear until golden, 3–4 minutes per side. Remove to a plate; it doesn’t need to be fully cooked yet.
  • Sauté the mushrooms. In the same pot, add the mushrooms with a pinch of salt. Cook without stirring for 2 minutes to get color, then stir and cook until browned and their moisture evaporates, 4–6 minutes total. If the pan looks dry, add a splash more oil.
  • Add aromatics. Reduce heat to medium. Stir in the onion and cook until translucent, 3–4 minutes. Add the garlic and cook 30 seconds until fragrant.
  • Bloom the herbs and toast the orzo. Stir in thyme, oregano, and the orzo. Toast the orzo for 1 minute, stirring, until lightly nutty. This helps keep it from getting mushy and deepens the flavor.
  • Deglaze and simmer. Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the bay leaf. Return the chicken and any juices to the pot. Bring to a gentle simmer.
  • Cook until tender. Cover and cook over low to medium-low heat, stirring once or twice, until the orzo is al dente and the chicken is cooked through, 10–12 minutes. If the liquid reduces too quickly, add a splash of water or broth.
  • Finish creamy. Remove the bay leaf. Stir in the Parmesan and butter. If using, add the cream for a silkier texture. Zest in a little lemon and squeeze in 1–2 teaspoons of juice. Taste and adjust seasoning with salt and pepper.
  • Serve and garnish. Turn off the heat. The mixture will thicken slightly as it rests. Top with chopped parsley and more Parmesan. Serve warm.