Skillet Chicken and Mushroom Orzo Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 pounds - boneless, skinless chicken thighs or tenderloins
  • - salt and pepper, to taste
  • 2 tablespoons - butter
  • 8 ounces - cremini mushrooms, halved
  • 2 - large shallots, diced
  • 3 cloves - garlic, minced
  • 4 teaspoons - chopped fresh thyme leaves (OR 1 tsp. dried thyme)
  • 2 tablespoons - all-purpose flour
  • 3 cups - chicken stock
  • 1 1/2 teaspoons - Dijon mustard
  • 1 cups - orzo pasta
  • 3 1/2 cups - baby spinach, or more or less, to taste
  • 1/3 cups - freshly grated Parmesan cheese
  • 1/4 cups - heavy cream
  • 2 tablespoons - chopped fresh parsley leaves, for garnish
  • Directions:

    Season chicken pieces with salt and pepper. Melt butter in a large skillet over medium heat.

    Working in batches, add chicken to skillet in a single layer and cook until golden brown and cooked through (internal temperature of 165 degrees F), for about 4-5 minutes per side; remove from skillet and set aside.

    To the skillet, add mushrooms and shallot; cook, stirring frequently, until tender, about 3 to 5 minutes. Stir in garlic and thyme and cook about 1 minute longer.

    Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the skillet.

    Stir in orzo and season with salt and pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through - about 6 minutes.

    Stir in baby spinach, Parmesan cheese and heavy cream, stirring until the spinach has wilted, about 3 minutes.

    Return chicken to the skillet. Serve immediately with parsley as garnish.

    Brief Description

    Chicken pieces cooked in one skillet with orzo, mushrooms, spinach and seasonings for a delicious one pot dinner.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Italian

    Prep Time: 25 min
    Cook Time: 40 min


    Photo by Damn Delicious


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    Posted On:

    August 19, 2020

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