Creamy Mushroom Chicken Orzo
This Creamy Mushroom Chicken Orzo is SO EASY! Tender chicken, earthy mushrooms, and luscious cream tossed with delicate orzo for a cozy, elegant meal in 30 minutes.
Servings: 4 servings
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup sliced mushrooms cremini or white button work great
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towels, then season both sides generously with salt and pepper.
- Heat 1 tablespoon of olive oil in your skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5-6 minutes on each side, or until golden brown and cooked through.
- Remove the chicken from the skillet and set aside to rest.
Sauté the Veggies
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the diced onion and sauté for 2-3 minutes until translucent.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
Toast and Simmer the Orzo
- Add the orzo pasta to the skillet with the mushrooms and onions. Stir frequently for 1-2 minutes, letting the orzo toast lightly to enhance its nutty flavor.
- Pour in the chicken broth, scraping the bottom of the pan to loosen any flavorful bits. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover and cook for about 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Create the Creamy Sauce
- Lower the heat and stir in the heavy cream.
- Return the chicken breasts to the skillet, nestling them into the creamy orzo mixture.
- Simmer gently for another 3-4 minutes to warm the chicken back through and let the flavors meld.
- Taste and adjust seasoning with salt and pepper as needed.
Garnish and Serve
- Sprinkle the dish with freshly chopped parsley for a pop of color and freshness.
- Serve hot, spooning generous portions onto plates or bowls.
Equipment
- Large skillet or sauté pan with a lid
- Sharp Knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Cutting Board
Notes
- For even cooking, pound the chicken breasts to an even thickness before seasoning.
- Cremini mushrooms provide a deeper flavor; white button mushrooms are a budget-friendly alternative.
- Substitute half the heavy cream with Greek yogurt for a lighter sauce.
- Leftovers keep well in the fridge up to 3 days; reheat gently with added broth to loosen the sauce.
- Freeze portions for up to one month; thaw overnight before reheating.