Chicken and Mushroom Orzo Recipe
This Chicken and Mushroom Orzo recipe combines juicy, tender chicken with earthy mushrooms and a creamy sauce, all paired with perfectly cooked orzo pasta. A flavorful and hearty dish that can easily be made in one pot, perfect for family dinners, meal prep, or impressing guests.
Instructions:
1. Prepare the Chicken:
- Start by seasoning the chicken breasts with salt, pepper, garlic powder, onion powder, and paprika (if using). You can also add fresh or dried herbs like thyme or rosemary for extra flavor.
- Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot and shimmering, place the chicken breasts in the pan.
- Cook for about 5-7 minutes on each side until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
- Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing it thinly against the grain.
2. Sauté the Aromatics and Mushrooms:
- In the same skillet, add 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Once melted and hot, add the chopped onion and sauté for about 2-3 minutes until it becomes soft and translucent.
- Add the garlic and cook for another 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet, stirring them occasionally. Cook for about 5-7 minutes until they soften and release their moisture, turning golden brown.
3. Create the Sauce:
- Pour in the chicken broth, stirring well to scrape up any browned bits from the bottom of the pan (this adds great flavor).
- Add the white wine (if using) and bring the mixture to a simmer. Let it cook for about 2-3 minutes, allowing the wine to reduce slightly.
- Stir in the heavy cream (or half-and-half), fresh thyme, salt, pepper, and red pepper flakes (if using). Bring the sauce back to a gentle simmer.
4. Cook the Orzo:
- Add the orzo pasta to the skillet, stirring to combine. Make sure the orzo is submerged in the liquid. Cover the skillet with a lid and cook for 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
5. Final Touches:
- Once the orzo is cooked, stir in the sliced chicken and cook for another 1-2 minutes to warm it through.
- Taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or herbs.
- For extra creaminess, stir in 2 tablespoons of grated Parmesan cheese.
- Finish with a squeeze of fresh lemon juice to brighten up the flavors.
6. Serve:
- Serve the Chicken and Mushroom Orzo directly from the skillet, garnished with fresh parsley and extra Parmesan if desired.
- For an added touch, sprinkle some fresh thyme or rosemary on top.
Cooking Tips & Tricks:
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Chicken Thighs vs. Chicken Breasts: While this recipe calls for chicken breasts, you can swap in boneless, skinless chicken thighs for a juicier, more flavorful option. Thighs will need a bit more time to cook through, so be sure to adjust the cooking time accordingly.
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Mushroom Variety: Cremini mushrooms add an earthy flavor, but you can use other types like button mushrooms, shiitake, or even a mix of wild mushrooms for different textures and tastes.
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Creamy vs. Lighter: For a lighter version, you can swap the heavy cream for half-and-half or even milk, but the sauce will be less rich. To maintain creaminess without the calories, you can add a couple of tablespoons of cream cheese, sour cream, or Greek yogurt at the end of cooking.
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Using Broth and Wine: The wine adds depth and complexity to the dish, but if you’re not a fan of alcohol or prefer a non-alcoholic dish, simply substitute with more chicken broth.
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Orzo Alternatives: If you don’t have orzo, you can use other small pasta shapes, such as ditalini or small shells. Just be sure to adjust the cooking time based on the pasta you’re using.
Freezing:
While the dish can technically be frozen, the texture of the orzo might change slightly upon reheating. To freeze, let the dish cool completely, then transfer it to an airtight container or freezer-safe bag. It can be stored in the freezer for up to 3 months. When reheating, add extra liquid (broth or cream) to maintain the creaminess.
Variations:
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Add Veggies: You can sneak in more vegetables like spinach, peas, or zucchini. Add them in with the mushrooms, or stir them in toward the end of cooking.
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Make it Spicy: For some extra heat, add a sliced fresh chili or a pinch of cayenne pepper to the sauce, or sprinkle red pepper flakes on top.
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Make it Pesto-Inspired: Stir in a tablespoon of basil pesto into the sauce for a fresh, herbaceous twist.
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Vegan/Vegetarian Option: Omit the chicken and substitute vegetable broth and plant-based cream or coconut milk for the creamy sauce. Use a hearty mushroom like portobello for the “meaty” texture.
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Herb Variations: Feel free to experiment with different herbs like sage, oregano, or basil for a fresh twist on the traditional thyme.
Pairing Suggestions:
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Wine Pairing: A light, crisp white wine, such as Chardonnay or Sauvignon Blanc, complements the creamy, earthy flavors of the dish. If you prefer red wine, go for a lighter Pinot Noir.
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Side Dishes: Pair this dish with a fresh green salad with a lemony vinaigrette or a simple roasted vegetable medley to balance the richness of the orzo. Garlic bread or crusty bread is also a great choice to soak up the creamy sauce!
Conclusion:
This Chicken and Mushroom Orzo is the epitome of comfort food. It’s hearty, creamy, and full of flavor—everything you want in a cozy weeknight dinner. The combination of tender chicken, savory mushrooms, and creamy pasta will satisfy your taste buds with every bite. It’s also versatile enough to be tailored to your preferences, and it can be made ahead, making it a great choice for meal prepping or impressing guests at a dinner party.
Enjoy your cooking adventure, and don’t forget to share your creation with loved ones!
Chicken and Mushroom Orzo Recipe
This Chicken and Mushroom Orzo recipe combines juicy, tender chicken with earthy mushrooms and a creamy sauce, all paired with perfectly cooked orzo pasta. A flavorful and hearty dish that can easily be made in one pot, perfect for family dinners, meal prep, or impressing guests.
Ingredients
- 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces
- 1 cup orzo pasta
- 2 tbsp olive oil (or butter)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced (white or cremini)
- 1/2 cup chicken broth (or white wine)
- 1 cup heavy cream (or half and half for a lighter version)
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the orzo:In a large pot of salted boiling water, cook orzo according to package instructions, usually 8-10 minutes. Drain and set aside.
- Cook the chicken:In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through (about 5-7 minutes). Remove chicken from the skillet and set aside.
- Sauté the veggies:In the same skillet, add the remaining tablespoon of olive oil or butter. Add the onion and garlic, and sauté until softened (about 2-3 minutes). Add the mushrooms and cook until they release their juices and become tender (about 5 minutes).
- Deglaze and make the sauce:Pour in the chicken broth (or white wine) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes. Then, add the heavy cream, stir well, and cook for 3-4 minutes until the sauce thickens slightly.
- Combine everything:Return the cooked chicken to the skillet, along with the drained orzo. Stir in the Parmesan cheese and mix everything together. Adjust seasoning with salt and pepper as needed.
- Serve:Garnish with chopped fresh parsley and serve immediately.
Notes
Substitutions:
- You can use bone-in chicken thighs for more flavor, just make sure to cook longer and remove the bones before adding to the dish.
- For a lighter version, substitute heavy cream with half-and-half or even milk.
- Feel free to add spinach or peas for extra veggies.