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My One Pot Creamy Chicken Orzo recipe with mushrooms is a guaranteed family favorite. As much as I love spending time in the kitchen, sometimes I just need a foolproof and delicious meal without the extra stress (or dishes!). This one-pot chicken and pasta dish is so comforting and incredibly easy to make in just 35 minutes!
What is Orzo Pasta?
Many people assume orzo is rice, but it is pasta! If you have not come across it before, orzo is a little pasta that looks like rice. Orzo, which means “barley” in Italian, is used most traditionally in soups, but this very versatile, rice-shaped pasta has been widely adapted for both main courses as well as side dishes.
Because of its size, orzo is quick to cook and works perfectly in a variety of dishes like my One Pot Chicken Orzo. For more information about orzo, check out my Cheesy Orzo Risotto Recipe!
When cooked with the rich and savory flavors of chicken thighs and mushrooms, the orzo absorbs everything in the skillet, creating a divinely creamy texture. You can have this dish on the table in just 35 minutes.
It’s a satisfying, flavorsome one-pot chicken dinner that your family will love (and like mine, ask for again!).
The only thing you need to do is swap the orzo for a gluten-free version of the pasta! You can also make this dish using rice, but should cook the rice separately.
Sure thing – I’ve done this before! Substituting boneless chicken breasts will not change the recipe, just be sure to check the internal temperature of the chicken breast to read 165 degrees Fahrenheit.
Definitely! You could use whichever form of mushroom you most enjoy, this recipe will still be delicious! I suggest using cremini mushrooms.
Dried parsley is fine for this recipe! Here is a helpful hint- before adding a dried herb to a dish, gently rub the herbs in your hands. It will help activate the oils and release the flavor! I recommend using about 1 teaspoon dried parsley if adding parsley.
Easy Pasta Recipes
- Lemon Orzo Feta Salad
- Baked Orzo
- Pink Sauce Pasta Recipe
- Creamy Baked Sausage and Kale Pasta
- Pulled Pork Stuffed Shells
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Creamy Mushroom Chicken Orzo
- Salt and pepper
- 2 teaspoons olive oil
- 6 chicken thighs bone-in, skin on
- 2 stalks celery finely chopped
- ½ red onion finely chopped
- 1 clove garlic crushed
- 300 g Swiss brown mushrooms or cremini mushrooms, sliced
- 1¼ cups orzo pasta risoni
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 5 g dried porcini mushrooms
- ¼ cup boiling water
- 1¼ cups chicken stock
- Parsley to serve
- Sprinkle both sides of the chicken with salt and pepper. Heat the oil over high heat, then add the chicken thighs, skin side down. Cook for about 5 minutes until the skin is nice and golden, then turn over and cook for another 3 minutes. Transfer the chicken to a plate and set aside.
- Drain away most of the excess oil, leaving about 1 tablespoon in the pan. Turn the heat down to medium. Add the onion, celery and garlic and saute, stirring often for 2-3 minutes until starting to turn translucent.
- While cooking the vegetables, in a small bowl, pour the boiling water over the dried porcini. Let it sit for about 2 minutes to soften, before scooping out the mushroom and finely chopping them.
- Strain the porcini stock into the chicken stock to remove any grit. Add the Swiss brown mushrooms and saute for another minute, then add the orzo, and saute for another 2 minutes.
- Now, add the salt, pepper, chopped porcini, and stock and give the whole lot good stir. Bring it to the boil then add back the chicken, skin side up. Turn the heat down to low, so you just have a very slight simmer. Cover and cook for around 10-12 minutes until the orzo is tender.
- Scatter over the finely chopped parsley right before serving
- You can use chicken breasts or thighs.
- You can use regular mushrooms instead of dehydrated.
- It is okay to use dried parsley. Use 1 teaspoon if using dried.