A recipe for Chicken and Mushroom Orzo! This one-pot meal is packed with creamy orzo, chicken, and mushrooms for an easy and flavorful weeknight dinner.
I first published this recipe in June 2013, but have updated and changed the cooking method to make it a completely one-pot meal perfect for pasta lovers!
After searing the chicken slices, Orzo is lightly toasted with sautéed mushrooms and onions, simmered in a seasoned chicken broth until tender, then finished with a bit of cream, Parmesan, parsley, and the chicken for a delicious dinner that comes together in about 40 minutes.
Orzo is a short cut, dense little pasta that looks like over-sized rice with tapered ends. It translates to barley in Italian and is sometimes referred to as rosa marina (slightly thinner than orzo), manestra, or risoni. Orzo is common in many cuisines throughout the Mediterranean.
It is perfect for pilafs, salads, soups/stews, and one-pot meals like this Chicken and Mushroom Orzo!
A Few Tips
I used sliced chicken breasts, but boneless chicken thighs can also be used. The cooking time may need to increase a little to make sure the chicken is cooked through. Do not overcook the chicken breasts or they may become tough.
Stir the orzo occasionally as it simmers, especially at the bottom and sides of the pot to keep it from sticking. You will need to keep a closer eye on it as the level of liquid decreases.
Most of the liquid will absorb, but you want the mixture to still be creamy enough to melt the Parmesan and lightly coat the orzo.
Adjust the amount of salt to taste. You may need more or less depending on the salt content of your chicken broth. Remember the Parmesan will have a little saltiness as well.
The wine adds flavor to the orzo and helps deglaze the pan, but if avoiding alcohol simply swap for another 1/4 cup (60 milliliters) of chicken broth.
Looking for more recipes with orzo?
Chicken and Mushroom Orzo Recipe
Adapted from For the Love of Cooking
Chicken and Mushroom Orzo
- 2 tablespoons (30 milliliters) olive oil
- 1 pound (450 grams) boneless skinless chicken breasts sliced
- salt and freshly ground black pepper to taste
- 1 medium onion peeled and chopped
- 8 ounces (227 grams) button mushrooms thinly sliced
- 2 cloves garlic minced
- 1 cup dried orzo pasta
- 1/4 cup (60 milliliters) dry white wine
- 2 1/4 cups (530 milliliters) chicken broth
- 1 teaspoon dried thyme
- 1/4 cup (60 milliliters) heavy cream
- 1/4 cup chopped fresh parsley plus more for garnish
- 1/2 cup shredded Parmesan plus more for garnish
- In a large pot or skillet, drizzle olive oil over medium high heat. Add the chicken slices, season with salt and pepper, and cook until well browned, about 4-5 minutes on each side. Remove to a plate and set aside, leaving some of the olive oil in the pot.
- Add the onions and mushrooms to the now empty pot and cook until softened and most of the liquid from the mushrooms has evaporated, about 5 minutes. Add the garlic and cook just until fragrant, 30 seconds to 1 minute. Stir in the uncooked orzo and cook, constantly stirring until lightly toasted.
- Pour in the wine while scraping the bottom of the pot to deglaze the pan. Add the chicken broth and thyme. Season with salt and pepper. Once the broth is bubbling, reduce heat to a simmer, cover, and cook, stirring often (especially the bottom and sides), until most of the liquid has been absorbed and the orzo is nearly tender, 8-10 minutes.
- Pour in the cream and add the set-aside chicken and parsley. Cover and cook just until the chicken is heated and cooked through, stirring often to keep the orzo from sticking. Adjust seasonings to taste.
- Remove from heat and stir in the shredded Parmesan. Serve immediately topped with additional parsley and Parmesan if desired.