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30-Minute, One-Pan Creamy Chicken Orzo

30-Minute, One-Pan Creamy Chicken Orzo

Creamy Chicken Orzo is a delightful one-pan meal that combines tender chicken with orzo pasta in a rich, creamy sauce. It's comforting, easy to make, and can be whipped up in just 30 minutes. Whether you're craving something cozy or need a quick weeknight dinner, this dish is a winner. Plus, its versatility allows for plenty of adaptations depending on what you have on
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 546 kcal

Ingredients
  

  • 1.3 lb skinless boneless chicken thighs
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ¼ teaspoon salt or to taste
  • 2 tablespoons olive oil
  • Mushrooms
  • 1 tablespoon olive oil
  • 8 oz baby bella mushrooms or crimini
  • salt and pepper
  • Creamy orzo
  • 1 cup orzo uncooked
  • 2 cups chicken broth or stock
  • 5 cloves garlic minced
  • ½ teaspoon Italian seasoning or Herbs from Provence
  • ½ teaspoon paprika or more
  • ¼ teaspoon salt or more to taste
  • 5 oz fresh spinach
  • ½ cup heavy cream
  • ¼ teaspoon red pepper flakes or more to taste

Instructions
 

  • Season the chicken thighs with Italian seasoning, paprika, and salt.
  • Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes. This allows the skillet to heat through.
  • Add 2 tablespoons of olive oil. Add chicken thighs. Cook the chicken on medium heat for 5 minutes on one side, undisturbed. This allows the chicken to sear.
  • Flip the chicken thighs over, reduce heat to low-medium, and cook for about 5 more minutes or longer on the other side, without moving it, until it's cooked through.
  • The meat thermometer should register 165°F (74°C) in the thickest part of the chicken. Remove the chicken from the skillet.
  • Cook mushrooms
  • Add sliced mushrooms, generously seasoned with salt and pepper, to the same, now empty, skillet. Cook on medium heat for about 2 minutes (flipping once) until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
  • Make creamy orzo
  • Add uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and ¼ teaspoon salt to the same skillet with half of the cooked mushrooms.
  • Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan until the orzo is cooked through.
  • Add fresh spinach during the last 5 minutes of cooking the orzo.
  • Add ½ cup of cream. Stir everything on low-medium - do not bring the sauce to a boil.
  • Season with salt and red pepper flakes, if desired.
  • Assembly
  • Stir in the remaining half of cooked mushrooms.
  • Return cooked chicken to the skillet. Reheat gently on low heat.

Notes

  • Make it DAIRY-FREE using unsweetened coconut milk (full-fat or lite), oat, or almond milk instead of ½ cup of cream.
  • Make it GLUTEN-FREE using GF orzo or long-grain rice with similar cooking times (or adjust cooking times and liquid amounts).
  • You can use half-and-half instead of heavy cream to lighten it up.