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My One Pot Creamy Chicken Orzo recipe with mushrooms is a guaranteed family favorite. It’s so easy to prepare and always turns out great.
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Chicken Orzo
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!
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. It’s a satisfying, flavorsome one-pot chicken dinner that your family will love (and like mine, ask for it again!).
Chicken and Orzo Recipe Ingredients
- olive oil
- thighs bone-in, skin on
- celeryÂ
- red onionÂ
- garlicÂ
- cremini mushrooms
- orzo pastaÂ
- salt
- black pepper
- dried porcini mushrooms (optional)
- boiling water
- chicken stock
- parsley to garnish (optional)
How to Make Chicken Orzo
- 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. This is an optional step if you want a more intense flavor.
- Add the cremini mushrooms and saute for another minute, then add the orzo, and saute for another 2 minutes.
- Now, add the salt, pepper, and stock, and give it a good stir.
- Bring it to a 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.
- Garnish with finely chopped parsley before serving. This is optional.
Chicken and Orzo Recipe Tips
- Make sure to get the chicken skin nice and crispy for best results.
- You can use chicken breasts if you prefer. They are also delicious.
- You can use regular mushrooms instead of dehydrated.
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, the orzo is quick to cook and works perfectly in a variety of dishes like my One Pot Chicken Orzo.
Chicken and Orzo Recipes FAQs
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, but this recipe will still be delicious!
For more tips on cooking the best chicken recipes, check out my Chicken Temperature Chart complete with a cooking guide!
Best Orzo Recipes
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📋 Recipe
Chicken Orzo
Equipment
Ingredients
- 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
- 8 ounces bella mushrooms or cremini mushrooms, sliced
- 1¼ cups orzo pasta risoni
- ½ teaspoon salt
- ½ teaspoon cracked black pepper
- 2 ounces dried porcini mushrooms optional
- ¼ cup boiling water
- 1¼ cups chicken stock
- Parsley to serve
See our Cooking Conversions Chart for help converting measurements!
Instructions
- 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. (optional)
- 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
Notes
- 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.
Trang Doan says
This looks so delicious! I’m printing this recipe to try out next week 🙂
Marie says
I hope you love it 😀
Trang says
I just made this for dinner, it was fantastic. I used regular button mushroom and no porcini cuz I’m lame like that. But it was still super flavorful! Since I didn’t use porcini I just increase the stock to 1 & 1/2 cup, and I used vegetable broth since that’s what I had on hand. I was so amazed at how easy this recipe was to make, I will be coming back to this recipe time and time again. Definitely a keeper!!! Thank you Marie for a wonderful and delicious meal <3
Marie says
Excellent. I’m so glad you enjoyed it Trang