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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
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.
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
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.
I just made this dish and it was wonderful! I'm just wondering about a step, though. After taking out the cooked chicken, do you clean out the pan or put the mushrooms directly in to the chicken grease? I wasn't sure and wondered if mine had a bit of extra chicken fat in the finished meal. Either way, my husband and I really enjoyed it!
Hi Judy, I am so glad you tried this dish and loved it! 🙂 No, I do not clean out the pan, I leave the chicken juices (and grease) in the pan - they add so much flavor. 🙂
Making it tonight for the 2nd time. Great recipe! Thanks so much!
I loved reading this! Thank you, Paula!
Brilliant. Simple . Wonderfully tasty.
Thank you, Martin, for your review! 🙂
Made this tonight with chicken breast instead of thighs. So delicious
I'm glad this worked well with chicken breasts!
Excellent recipe. Love one.pot dinners ans this one works well!
So happy to hear that, Tricia!
What type/brand of pan do you use/recommend for your one pan dishes?
Mary, I use these 2 pans all the time:
a 12-inch Staub cast-iron fry pan:
https://www.williams-sonoma.com/products/staub-fry-pan/?pkey=ccookware-staub
a 3-Quart All-Clad Stainless-Steel Sauté Pan (I use an older version of it):
https://www.williams-sonoma.com/products/all-clad-d5-stainless-steel-saute-pan/
Made this last night without changing anything. Absolutely delicious! Thank you for all of your wonderful recipes! Happy Easter!
Happy Easter, Susan! So glad you enjoyed this recipe! 🙂
Very good. We made with chicken breasts because that's what we had on hand. Turned out fabulous.
Emily, I am so happy you enjoyed this recipe! 🙂
I made this last night, and it was delicious! I will definitely be making this again!
So happy to hear that, Margaret! ❤️
Made this for dinner and it was so easy and so delicious!
Jan, I am so glad you enjoyed it - thank you for your review!
Super yummy and easy! Good weeknight meal!
So glad you enjoyed it, Brooke! 🙂
Absolutely delicious! I will be making this again. ❤️
Resie, I am so glad you tried this recipe and shared your review! 🙂
This was so simple and delicious , have sent to my daughter to also try
Sandy, I am so happy to hear that! I hope your daughter loves this recipe, too!
Recipe was simple to follow and turned out really well. Seasonings should be followed for maximum flavour, especially garlic and red pepper flakes. I used 2% evaporated milk instead of cream. It was creamy and flavourful with much less fat.
Try this one!!!
Laurie, wow, thank you for your rave review! ❤️❤️ And thank you for sharing that using evaporated milk instead of cream worked just fine!
made this recipe only used chicken broth no milk next time going to use brussel sprouts you should try.
Thank you for your feedback - glad you tried this recipe! 🙂
So confused at why you call for boneless skinless thighs when you're photo clearly shows thighs with skin and I assume not boneless.....
Hi Amber, it's definitely skinless and boneless chicken thighs. I haven't bought skin-on, bone-in chicken thighs in years.
The picture does look like the thighs have skin on, but it's just layers of chicken meat.
I made this last night exactly as written. My boneless, skinless chicken thighs looked just like Julia's. This was a nice, easy one pot weeknight recipe.
Thank you, Penny, for your lovely review!! So glad the recipe turned out well!
Recipe was simple to follow and turned out really well. Seasonings should be followed for maximum flavour, especially garlic and red pepper flakes. I used 2% evaporated milk instead of cream. It was creamy and flavourful with much less fat.
Try this one!!!