Creamy Mushroom, Chicken and Spinach Orzo

This one pot creamy mushroom, chicken and spinach orzo is hearty and delicious. It’s made in one pan for easy cleanup. It’s comfort food at its finest.

Who doesn’t love a good one pot or pan meal? Less to clean is always a good thing. I just love the flavors of this dish together. It’s earthy and comforting.

In case you’ve never used orzo, it’s a thin rice shaped pasta that works perfectly in this dish. Orzo is a great choice for summer salads too. For a really great orzo salad, click here.

This is a great weeknight meal because it doesn’t take long to make. It’s also a nice dish to serve guests!

You’ll need:

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 2 T butter
• 3 cloves garlic, minced
• 2 shallots, diced
• 8 oz baby bella mushrooms
• 4 t fresh chopped thyme leaves
• 2 T all purpose flour
• 3 c chicken broth
• 1 1/2 t dijon mustard
• 1 c orzo pasta
• 3-4 c baby spinach
• 1/3 c finely grated parmesan cheese
• 1/4 c heavy cream

Season the chicken with salt and pepper on both sides. Melt butter in large dutch oven or other pan. Working in batches, add chicken in a single layer and cook until golden brown and cooked through – 4-5 minutes per side. Remove from pan and set aside.

Add mushrooms and shallots to the pan (add another tablespoon of butter if needed), and cook for 3-5 minutes or until tender. Stir in the garlic and thyme and stir until fragrant – about 1 minute.

Whisk in flour for one minute. Stir in the broth and dijon mustard, scraping browned bits from the bottom of the pan. Stir in orzo. Bring to a boil, then reduce heat and simmer, stirring every once in awhile until orzo is cooked (about 6 minutes).

Stir in the spinach, heavy cream and parmesan until spinach is wilted. Add chicken back to the pot. Turn off heat, but let it all sit together in the pot for a couple of minutes before serving.

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Creamy Mushroom, Chicken and Spinach Orzo

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Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 2 T butter
• 3 cloves garlic, minced
• 2 shallots, diced
• 8 oz baby bella mushrooms
• 4 t fresh chopped thyme leaves
• 2 T all purpose flour
• 3 c chicken broth
• 1 1/2 t dijon mustard
• 1 c orzo pasta
• 3-4 c baby spinach
• 1/3 c finely grated parmesan cheese
• 1/4 c heavy cream

Instructions

1

Season the chicken with salt and pepper on both sides.

2

Melt butter in large dutch oven or other pan.

3

Working in batches, add chicken in a single layer and cook until golden brown and cooked through - 4-5 minutes per side.

4

Remove from pan and set aside.

5

Add mushrooms and shallots to the pan (add another tablespoon of butter if needed), and cook for 3-5 minutes or until tender.

6

Stir in the garlic and thyme and stir until fragrant - about 1 minute.

7

Whisk in flour for one minute. Stir in the broth and dijon mustard, scraping browned bits from the bottom of the pan.

8

Stir in orzo.

9

Bring to a boil, then reduce heat and simmer, stirring every once in awhile until orzo is cooked (about 6 minutes).

10

Stir in the spinach, heavy cream and parmesan until spinach is wilted.

11

Add chicken back to the pot.

12

Turn off heat, but let it all sit together in the pot for a couple of minutes before serving.