One Pot Chicken and Mushroom Orzo
This One Pot Chicken and Mushroom Orzo recipe is packed with flavor and is a perfect family meal any day of the week. Combining seasoned chicken thighs with fresh mushrooms and tender orzo pasta, you’ll have dinner on the table in around 30 minutes!
Simple one-pan chicken recipes are great because every single ingredient seems to complement the other. The flavors are infused together throughout the process resulting in an awesome meal.
What you’ll need to make one pot chicken and mushroom orzo:
- Mushrooms are like a good point guard (for the sports fans out here). Adding them to any recipe makes everything better. If you know me by now, you know I try to find any excuse to add mushrooms to a dish. The best mushrooms for this recipe are from the wild variety (porcini, shiitake, oyster, and chanterelles), but you could also use button or cremini mushrooms for a lighter flavor.
- I have always loved pasta dishes, and this orzo pasta does not disappoint. Orzo was made to resemble rice but with a less starchy, almost slick texture—packed with protein and fiber. You can think of orzo as a big cousin to rice.
- At the base of the orzo pasta is chicken stock, heavy whipping cream, butter (of course), white wine, onions, parmesan cheese, and garlic. This is very similar to how I make a risotto dish but with slightly less cream and richness.
- One of the secret ingredients is Worcestershire sauce, which I always have a tough time pronouncing. It adds a savory and sweet flavor with a distinctive tang.
Not only is this chicken orzo recipe hearty and full of flavor, but it has a slight kick to it as well, just to add a little bite.
How to make chicken and mushroom orzo:
You will begin this recipe with the chicken. Cut some of the excess skin from the skin, then cut a slit into the skin to allow the seasonings to absorb into the chicken thighs.
Season both sides of the chicken thighs and sear the thigh skin-side down for five minutes, then on the backside for an additional 3 minutes, and remove from heat. This will help the skin crisp before placing it into the oven.
Saute the mushrooms and onions until the onions become translucent then add in the garlic.
Add the orzo pasta into the pan along with the orzo seasonings and stir for a minute. Pour in the wine, chicken stock, and Worcestershire sauce and continue to stir.
Place the chicken thighs with the skin side up on top of the orzo pasta and cover.
Bake this dish for 15 minutes at 400 degrees.
Once you remove the dish from the oven, remove the chicken thighs (you can place them on a separate plate) and stir in the whipping cream and Parmesan cheese. Anytime you invite garlic and Parmesan cheese to the party, I will be there.
Place the chicken back into the pan and serve immediately.
This recipe will pleasantly surprise you with the amount of flavor packed in each bite and I’m sure your family will thoroughly enjoy it. So give this One Pan Chicken and Mushroom Orzo a spot on your dinner table ASAP!
If you’re looking for other one-pan meals, you might also enjoy:
- Roasted Cast Iron Chicken
- French Onion Gouda Stuffed Meatballs
- Chicken Meatball Mac & Cheese
- Stewed Okra with Roasted Chicken Sausage
- Curry Chicken & Mushroom Risotto
One Pot Chicken and Mushroom Orzo
- Total Time: 35 minutes
- Yield: 4 1x
Description
This flavorful One Pot Chicken & Mushroom Orzo recipe combines chicken thighs with mushrooms and orzo pasta for dinner in around 30 minutes!
Ingredients
- 4 whole chicken thighs
- 1/2 tsp sea salt, divided
- 3 tsp black pepper, divided
- 2 tsp paprika
- 1/4 tsp onion powder
- 2 tbsp butter
- 1/2 cup white onion, chopped
- 1 tbsp minced garlic
- 8 oz fresh mushrooms
- 1 1/2 cups cup orzo pasta
- 1 tbsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp crushed red pepper
- 1/2 tsp ground thyme
- 2 cups chicken stock
- 1/4 cup white wine
- 2 tbsp Worcestershire sauce
- 1/4 cup heavy whipping cream
- 1 cup grated parmesan cheese
Instructions
- Preheat oven to 400 degrees.
- Trim the excess skin from the chicken thighs and cut a slit into the skin. Season both sides of the chicken with 1/4 tsp sea salt, 2 tsp black pepper, paprika, and onion powder. Sear the skin side of the chicken for 5 minutes, then the backside for 3 minutes, and remove from heat.
- Remove access grease from pan. Add the butter, chopped onions, minced garlic, and mushrooms. Cook until the onions are translucent. Add the orzo pasta to the cast iron skillet (paid link) and stir for 1 minute. Add the oregano, 1 tsp black pepper, 1/4 tsp sea salt, garlic powder, crushed red pepper, and ground thyme.
- Pour in the chicken stock, white wine, and Worcestershire sauce. Combine together. Place chicken thighs back into the skillet and cover.Â
- Bake the skillet in the oven for 15 minutes.
- Remove chicken thighs from pan. Add whipping cream and parmesan cheese and stir. Place chicken thighs on top of the mushroom orzo pasta. Serve.
Notes
You can remove the Crushed Red Pepper if you don’t want any heat in your dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Oven Baked
- Cuisine: American
Nutrition
- Calories: 663
- Sugar: 4.8g
- Sodium: 1084mg
- Fat: 34.6g
- Carbohydrates: 37.7g
- Fiber: 2.2g
- Protein: 45.1g
- Cholesterol: 147mg
This was an amazing recipe! My inlaws loved it and I will definitely make it again. The flavors all paired so well from the mushrooms, herbs and cream sauce to the seasoned chicken thighs, just overall delicious!
Delicious! Made it for my husband and I hoping for some leftovers…not so much! All gone! I used a blend of shiitake and oyster mushrooms. Definitely will share and make again. Thank you!
Hi, Beth! Thanks for stopping by. I love that you blended in a few mushroom varieties. Glad you enjoyed it!
This was absolutely excellent! I planned to, and did, sub in fresh thyme and oregano since it’s August and my garden is overflowing. I did not plan to sub the orzo, but discovered at 4:30pm once dinner prep had begun I had only about 1/3 box left in the cupboard … whoops! (Quarantine shopping throws *everything* off.) I subbed in arborio rice (reduced by about 1/4 cup, as it needs some more moisture) and it worked perfectly.
Thank you, Kabe! I use arborio rice all the time and that is a great sub. I completely understand having to use what you have on hand. So glad you enjoyed it!