Creamy Chicken Orzo with Mushrooms and Spinach (30-Minutes, ONE-PAN)

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Creamy Chicken Orzo with Mushrooms and Spinach is a 30-minute one-pan well-balanced weeknight meal that has everything: protein, veggies, and pasta! Skinless boneless chicken thighs are pan-seared with paprika and Italian seasoning. It's the perfect comfort food that will surely become one of your family's favorite dinners! My other favorite quick and easy orzo pasta recipes are pesto chicken orzo with tomatoes and reader-favorite Tuscan shrimp orzo.

30-minute one-pan meal

If you're looking for quick and easy recipes to add to your dinner rotation, this delicious creamy chicken orzo with mushrooms and spinach is a must-try. Even though it takes only 30 minutes from start to finish, the final dish looks and tastes like an entree from a fine-dining Italian restaurant. It's a winning combo of ingredients: skinless boneless chicken breasts, orzo pasta, spinach, mushrooms, and cream. The seasonings are spot on - paprika, Italian seasoning, garlic, and red pepper flakes.

I hope you try this one-pot 30-minute pasta recipe - it might become your new favorite comfort food, especially during the colder winter months! For more chicken orzo dinner inspiration, check out these 2 delicious recipes:

• Chicken Orzo with Cherry Tomatoes, Spinach, and Basil Pesto
• Creamy Butternut Squash Orzo with Sausage

Main ingredients

• Chicken - I used skinless boneless chicken thighs. They are super easy and forgiving to cook. You can also use skinless, boneless chicken breasts or chicken tenderloins.
• Orzo is an Italian pasta that is shaped and looks like long rice.
• Mushrooms. I used fresh baby Bella mushrooms. Other good options are crimini, white mushrooms, portobello, or shiitake.
• Spinach is packed with nutrients and antioxidants. It's high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium. I used fresh spinach - you can also use frozen spinach - thawed and drained of any liquid. Or, use kale instead.
• Seasonings include paprika, Italian seasoning, minced garlic, salt, and red pepper flakes.
• Cream. I used only ½ cup of heavy cream to add a touch of creaminess to the chicken orzo.
• Olive oil is for sauteeing mushrooms.
• Chicken broth is used to cook the orzo. You can also use vegetable or beef broth (or stock). Or, even water if don't have chicken stock available.

Cooking Tips

• Use a high-sided, heavy-bottomed skillet such as a cast-iron skillet or a good-quality stainless steel pan. This will help avoid the burn spots and will ensure even cooking without food getting stuck to the bottom of the pan.
• Reduce calories by using chopped cauliflower or cauliflower rice instead of orzo.
• You can use either heavy cream or half-and-half - both work equally well!
• Toppings. When serving, you can add grated Parmesan cheese, red pepper flakes, fresh herbs, or cracked black pepper to the creamy chicken orzo.

How to make it gluten-free

Gluten-free orzo is available online or in some grocery stores. Just make sure to check the label. You can also use jasmine or basmati rice. All other ingredients are naturally gluten-free.

How to make it dairy-free

Use unsweetened coconut milk, oat, or almond milk instead of cream.

Storage and reheating tips

• Fridge. Store the leftovers in an airtight container in the refrigerator for up to 2 days.
• Freezer. I don't recommend freezing this, as cream-based sauces tend to separate once you thaw them.
• Reheat the refrigerated leftovers in a microwave oven in 30-second increments. Remove, stir, and taste. Do not overheat or the sauce will separate and turn into grease. Reheat for 30 extra seconds or more, if needed.
• Reheat on the stovetop. I recommend reheating this creamy chicken orzo on the stovetop for the best results. After being refrigerated, the creamy orzo sauce will thicken. Reheat it slowly, over low-medium heat in a high-sided skillet on the stovetop. Do not overheat and do not bring to a boil - or the sauce will separate and turn greasy. When using this method, add a small amount of heavy cream, half-and-half, milk, or broth to thin out the sauce when reheating.

Variations, substitutions, and add-ins

• Veggies. Add your favorite veggies. My favorites are arugula, kale, asparagus, broccoli, and bell peppers (in addition to spinach and mushrooms).
• Heavy cream or half-and-half - either works fine.
• Sprinkle with freshly grated cheese: Parmesan, Asiago, Gruyere, or Pecorino Romano.
• Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
• Make it spicy. Red pepper flakes will add heat and flavor! Use these sparingly to taste so that they don't overwhelm the dish.

What sides to serve with this meal?

• Store-bought or homemade bread. Serve it with a slice of warm Italian bread, garlic bread, or olive bread loaf. Baguette or sourdough bread will also be delicious.
• Salad recommendations. Fresh salad would be a great way to cut the richness of this creamy chicken orzo. try this simple spinach salad with pine nuts and Parmesan or cranberry spinach salad with cashews and goat cheese.  Or, pair this pasta dish with the colorful and easy-to-make arugula salad with apples, cranberries, and pecans or fruit-packed arugula salad with pears, apples, cashews, and homemade balsamic vinaigrette.

Other orzo recipes you might like

• Creamy Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes
• Chicken Orzo with Cherry Tomatoes, Spinach, and Basil Pesto
• Greek Shrimp Orzo with Tomatoes and Feta
• Lemon Shrimp Orzo with Asparagus
• Creamy Chicken Orzo with Butternut Squash and Spinach
• Italian Sausage Orzo Soup with Spinach and Portobello Mushrooms
• Creamy Butternut Squash Orzo with Sausage

4.67 from 183 votes

Creamy Chicken Orzo with Mushrooms and Spinach (30-Minutes, ONE-PAN)

Creamy Chicken Orzo with Mushrooms and Spinach is a 30-minute one-pan well-balanced weeknight meal that has everything: protein, veggies, and pasta! Skinless boneless chicken thighs are pan-seared with paprika and Italian seasoning. It's the perfect comfort food that will surely become one of your family's favorite dinners! My other favorite quick and easy orzo pasta recipes are pesto chicken orzo with tomatoes and reader-favorite Tuscan shrimp orzo.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Italian

Servings 4

Calories per serving 546 kcal

Author: Julia

Ingredients

Chicken

• 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

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Instructions 

Cook chicken

• 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.

Nutrition

Nutrition Information

Creamy Chicken Orzo with Mushrooms and Spinach (30-Minutes, ONE-PAN)

Amount per Serving

Calories

546

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

13

g

Cholesterol

 

176

mg

59

%

Sodium

 

903

mg

39

%

Potassium

 

990

mg

28

%

Carbohydrates

 

35

g

12

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

38

g

76

%

Vitamin A

 

4218

IU

84

%

Vitamin C

 

11

mg

13

%

Calcium

 

112

mg

11

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer:

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Keyword chicken orzo